http://bread.allrecipes.com/az/SkilltCrnBrd.asp
Skillet Corn Bread
INGREDIENTS:
* 3 tablespoons margarine
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 3 tablespoons white sugar
* 2 1/2 teaspoons baking powder
* 1 teaspoon rubbed sage
* 1/2 teaspoon salt
* 1 cup skim milk
* 1 large eggs, lightly beaten
* 1 (11 ounce) can no-salt-added whole-kernel corn, drained
DIRECTIONS:
1. Preheat oven to 425 degrees.
2. Melt margarine in a 9-inch cast-iron skillet over medium heat.
Add onion and celery; saute 3 minutes.
3. Combine flour and the next 5 ingredients (flour through salt) in
a large bowl. Add milk, egg, and onion mixture, stirring just until
moist. Stir in corn. Pour batter into skillet.
4. Bake at 425 degrees for 25 minutes or until a wooden pick
inserted in center comes out clean.
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http://bread.allrecipes.com/az/ThBstCrnbrdYouEverEat.asp
The Best Corn Bread You'll Ever Eat
INGREDIENTS:
* 1 egg
* 1 1/3 cups milk
* 1/4 cup vegetable oil
* 2 cups self-rising corn meal mix
* 1 (8 ounce) can cream-style corn
* 1 cup sour cream
DIRECTIONS:
1. Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron
skillet.
2. In a large bowl, beat the egg. Add milk, oil, sour cream, cream
corn, and cornmeal mix; stir until cornmeal is just dampened. Pour
batter into greased skillet.
3. Bake for 25 to 30 minutes, or until knife inserted in center
comes out clean.
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http://bread.allrecipes.com/az/AmsmntPrkCrnbrd.asp
Amusement Park Cornbread
INGREDIENTS:
* 2/3 cup white sugar
* 1 teaspoon salt
* 1/3 cup butter, softened
* 1 teaspoon vanilla extract
* 2 eggs
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 3/4 cup cornmeal
* 1 1/3 cups milk
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an
8 inch skillet.
2. In a large bowl, beat together sugar, salt, butter and vanilla
until creamy. Stir in eggs one at a time, beating well after each
addition. In a separate bowl, mix together flour, baking powder and
cornmeal. Stir flour mixture into egg mixture alternately with the
milk. Beat well until blended.
3. Bake in preheated oven for 20 minutes, or until golden brown.
Serve warm.
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http://bread.allrecipes.com/az/Cornbread.asp
Cornbread I
INGREDIENTS:
* 1 cup buttermilk
* 1 cup stone ground cornmeal
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 egg
* 1 tablespoon shortening
DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C). Melt the
shortening in one 9 inch round iron skillet in the heating oven.
2. Stir the cornmeal, salt and baking soda together. Add the egg and
buttermilk and mix well.
3. Remove skillet from the oven and pour the batter into the
skillet, stirring the melted shortening into the batter.
4. Bake at 450 degrees F (230 degrees C) for 30 to 40 minutes.
Remove from oven when top of cornbread is brown and turn out on to a
serving plate. Cut into wedges and serve immediately with butter.
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http://bread.allrecipes.com/az/RealSouthernCornbread.asp
Real Southern Cornbread
INGREDIENTS:
* 2 cups cornmeal
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2 tablespoons baking powder
* 2 eggs
* 1 cup margarine, melted
* 4 cups buttermilk
DIRECTIONS:
1. In a large bowl mix together the corn meal, flour, salt, and
baking powder.
2. In a separate bowl mix together the eggs, butter, and buttermilk.
Add to the dry ingredients and stir until well blended.
3. Heat a dry 12 inch cast iron skillet over high heat for 2
minutes. Add corn oil to skillet, swirl oil around to coat bottom and
sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. Pour the cornbread batter into the skillet and cook on high heat
until bubbles start to form in the center. Remove from stove.
5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50
minutes, or until a knife inserted into the center comes out clean.
Serve warm.
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Rusty