What kind of Country Gal would I be if I didn’t share my corn bread recipes with you?
BUTTERMILK CORNBREAD
1/4 c. butter, melted
1 1/2 c. cornmeal
1/2 c. flour
1 1/2 c. buttermilk
1/2 tsp. baking soda
1/4 tsp. salt
Mix ingredients and let stand 20 minutes. Pour into Pam sprayed loaf pan. Bake 45 minutes to 1 hour at 350 degrees. Serving: 1 inch slice.
CORN BREAD
1/4 c. honey
1 c. buttermilk or milk
1 egg
1 c. yellow corn meal
1 c. unbleached or whole wheat flour
3 tbsp. butter, melted or oil
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 425 degrees. Beat together egg, milk and honey. Mix well together all dry ingredients. Combine all ingredients, including melted butter or oil and mix well. Spread into buttered 8-inch square pan and bake. Serve hot
FRIED MEXICAN CORN BREAD PATTY
Recipe below makes 1 serving, double, triple or ext. for addition servings.
1 egg
1 tbsp. skim milk
1 tbsp. onion, chopped
Dash of salt
3/4 oz. cornmeal
1 oz. grated cheese
Jalapeno peppers, to taste (diced)
Mix in order given. Spray skillet with non-stick cooking spray. Cook patty in skillet until set.
HOT PEPPER CORNBREAD
1 cup flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons vegetable oil
2 jalapeño peppers (canned or fresh), chopped
Stir together dry ingredients; beat together remaining ingredients. Stir dry and wet ingredients together to make a lumpy batter; turn into a greased 8-inch square baking pan. Bake in a 425ºF oven for 20-25 minutes, until lightly browned. Cut into squares to serve. Serve warm or at room temperature.
SALSA CORNBREAD
1 (8 to 12 oz.) pkg. corn muffin mix
1/4 c. hot or mild salsa
1/4 c. water
2 tbsp. canned chopped green chilies
1 egg, beaten
In a mixing bowl combine all ingredients; stir until moistened. Pour batter into lightly oiled 8 x 8 x 2 inch baking pan or 9 x 5 x 3 inch loaf pan. Place pan in center of cooking grate. Cook 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Serve warm. Makes 8 servings.
CHEESY SALSA CORNBREAD
3 eggs
1/2 cup cornmeal
2/3 cup buttermilk
1/2 cup butter or margarine, softened
1 (16-ounce) jar mild salsa, well drained
1/2 cup chopped ripe olives
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1- 1/4 cups (5 oz.) shredded Cheddar cheese
1/4 cup (1 oz.) shredded Monterey Jack cheese, if desired
2 cups all-purpose flour
1 cup mashed instant potato flakes
4 teaspoons taco seasoning mix
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
Heat oven to 350°F. Grease and flour 10-inch tube or 12-cup Bundt pan. In large bowl, beat eggs at high speed for 1 minute. Add cornmeal, buttermilk, butter and salsa; beat 1 minute at medium speed or until well blended. With spoon, stir in olives, onions, parsley and cheeses.
In medium bowl, combine flour and all remaining ingredients; mix well. Add to salsa mixture; stir until well blended. Spoon batter into greased and floured pan.
Bake at 350°F. for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 20 minutes. Serve warm.
CORN BREAD PATTY
1 egg
1 tbsp. skim milk
1 tbsp. onion, chopped
Dash of salt
3/4 oz. cornmeal
1 oz. grated cheese
Jalapeno peppers to taste
Mix in order given. Spray skillet with non stick cooking spray. Cook patty in skillet until set. Makes 1 serving.
BACON CORN FRITTERS
1/2 c. whole kernel corn, drained
3 tbsp. flour
1 tbsp. cornmeal
1 egg
1 tbsp. bacon bits
1/2 tsp. baking powder
Dash pepper
2 tsp. oil
Combine all ingredients except oil, stirring well. In non-stick skillet, heat oil over medium heat until hot. Spoon batter into skillet forming 4 fritters. Cook until edges bubble and fritters are browned on bottom. Turn and cook until brown. Serves 2
CORN STICKS
1 c. cornmeal
1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. nonfat buttermilk
2 tbsp. vegetable oil
Vegetable cooking spray
Combine dry ingredients in a large mixing bowl, stir to mix well. Combine buttermilk and oil; add to dry ingredients, stirring just until moistened. Let batter stand 10 minutes.
Spray a cast iron corn stick pan well with cooking spray and heat a few minutes in oven. Spoon batter into pan, filling two thirds full. Bake at 450 degrees for 10 to 15 minutes until lightly browned. Makes 1 dozen corn sticks.
