Our top 3 of 7 Cornbread recipes
True Southern Corn Bread
by JWMCCABEViewed 1457 times
- Combine all dry ingredients into large mixing bowl.
- In a separate bowl combine eggs, melted butter and milk stir together. Combine wet and dry ingredients,then stir until mixture becomes the consistency of a cake batter.
- Put mixture in medium sized, pre-buttered baking dish, place in pre-heated oven (heated at 210 Celsius) for 35 minutes or until golden brown.
- If cooked in pre heated cast iron, cooking time is 25 minutes
If you want to add zing try a chopped up chili pepper or 1/2 a coarse chopped onion, even 1/3 cup of your favourite cheese will add a little something extra to this Southern Staple. Remember to add`these ingredients into the batter at the end of the process, then cook!
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- 2 cups Fine Corn Meal
- 1 cup plain flour
- 5 tbs butter
- 2 eggs lightly beaten
- 1 cup milk
- 1 tsp baking powder
- 2 tsp salt
- 3 ounces white sugar
Cheese and Jalapeño Cornbread
by EEDDViewed 1291 times
- 1. Preheat oven to 200c and grease and line 22cm square cake tin
- 2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and Jalapenos
- 3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter
- 4. Cook in preheated oven for 20-25 minutes until set and browned
- 5. Turn out of tin, cut into squares and serve warm
- 200g yellow cornmeal or polenta flour
- 100g plain flour
- 2 tsp baking powder
- 1 tbsp fajita seasoning mix. we love Discovery Food's
- 2 tsp sugar
- ½ tsp salt
- 50g mature cheddar. grated
- 1 tbsp Red Jalapenos
- 350ml milk
- 1 tbsp olive oil
- 1 egg
by kevansukViewed 1287 times
- Sift dry ingredients together.
- Make a well in the centre of dry ingredients, add oil, egg, and milk.
- Mix well.
- Bake in a greased 8 X 8 square pan at 220/Gas 7 for approximately 20-25 mins until top is golden brown.
In America, we serve cornbread with *everything*. Eat it with lots of butter and honey (yes, honey. Even if it has chillies in it!)
- 250ml yellow cornmeal (polenta will do)
- 250ml plain flour
- 50ml vegetable oil
- 1 egg
- 250ml milk
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons sugar (optional)
- to taste chopped jalapenos
Chili Cornbread Muffins
by Love bakingViewed 222 times
- Preheat the oven to 180C.
- Melt the butter and use a little to brush the insides of a 12 hole muffin tin. Dust a little flour, or a mixture of flour and cornmeal (polenta) over the greased tin and tip out the excess.
- Sift the flour, cornmeal (polenta) and baking powder into a mixing bowl. Stir in the salt and sugar and make a well in the centre.
- Lightly beat together the rest of the melted butter, the buttermilk, milk and eggs and pour into the well. Stir together until it is just combined. Finely chop the chillies and stir them in.
- Spoon into the muffin tin, filling each one approx. ¾ full. Bake for 20 minutes.
- Leave in the tin for a couple of minutes then turn out onto a wire rack to cool completely.
*Alternatively use natural yogurt. Or milk with a tbsp lemon juice, left for a few minutes. **I used 'Guindilla' peppers (Fragata) - I used 8 as they are much thinner than jalapeños. I will use 10 / 12 next time for a stronger chilli flavour. Recipe easily halved for a batch of 6. Best on day one but can be kept in a tin for 2-3 days. They also freeze very well.
- 120 g Cornmeal (polenta)
- 120 g Plain flour
- 20 g Baking powder
- ½ -1 tsp Salt (to taste)
- 40 g Golden caster sugar
- 100 g Milk (any kind)
- 280 g Buttermilk*
- 2 Eggs
- 50 g Unsalted butter
- 3 Pickled whole jalapeño peppers from a jar**
- A little extra for dusting the tin Flour and cornmeal (polenta)