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Old 09-10-2009, 03:30 AM   #1
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Share your Cornbread recipes here

I love cornbread, it goes with practically anything...I most especially love making Mexican style cornbread with a little bite to it..
here's a recipe i found that's really easy and simple


Chipolte Cornbread
2 boxes Jiffy Cornbread Mix
3 eggs
2/3 cup milk
1 6 oz can chipotle peppers drained
1 tablespoon pimento peppers
1 can cream corn
1 chopped white onion
1/2 cup vegetable or peanut oil
1 cup grated cheese, any kind

Combine all of the ingredients in a large mixing bowl. Let mixture rest for about 10 minutes or while oven is preheating to 450F.Bake in a large pan for about 30 to 40 minutes
Cooks.com - Recipe - Chipotle Mexican Cornbread


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Old 09-10-2009, 06:59 AM   #2
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Cold cornbread? crumble into a bowl, sprinkle with sugar, add milk and eat like cereal.
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Old 09-10-2009, 07:00 AM   #3
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1 C. cornmeal
1 C. whole wheat pastry flour
1/2 t. salt
2 t. baking powder
1/2 t. baking soda
2 to 4 T. melted lard, butter, bacon fat or oil
1 to 2 T. sugar or maple syrup
2 eggs
1 C. buttermilk or thin yogurt

Combine dry ingredients in one bowl. In another bowl combine liquid ingredients. Pour dry into wet and stir together only until combined, do not overstir. Pour into greased 8" square pan and bake at 400*F about 20 minutes.
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Old 09-10-2009, 08:05 AM   #4
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well - sorry to say since its just the 2 of home now its a box of Jiffy box cornbread mix. Its also easy and handy to have around when the 3 grandsons are around when they suddenly want corn bread. The oldest 9ys old make them himself when he is here.
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Old 09-10-2009, 01:08 PM   #5
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I have been making this for years and it's so moist and good that I never have left overs. I also triple the recipe when I have guests and it works great.

2 C shredded cheddar cheese
1 can cream style corn

1/4 cup sugar
3/4 cup heavy cream or half and half

2 eggs
1/3 cup cooking oil
1 1/4 cup yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt

Method:

Mix all the ingredients in a bowl with a wodden spatula or spoon.

Butter a 9 x 9 baking pan. Pour and bake in a 400 degree oven for 30 minutes. Cool, cut and serve.
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Old 09-10-2009, 01:28 PM   #6
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I like this one.

2 pkg. Jiffy corn muffin mix
3 eggs divided
2/3 cup milk
1 pkg. Jiffy yellow cake mix
1/2 cup cold water

In a large bowl, combine corn muffin mix with 2 eggs and the milk. Set aside.

In a separate bowl combine the yellow cake mix with 1 egg and cold water. Beat at high speed for 3 mins. Cold mixes together until blended thoroughly.

Pour the combines mixture into a greased (I use PAM) 9 x 13 pan.

Bake at 375 deg. for 30 to 35 mins.

In my oven it was done at 28 mins.

This freezes beautifully and you can add whatever you like to it, such as chili peppers, cheese, etc.
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Old 09-12-2009, 08:45 AM   #7
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Quote:
Originally Posted by Selkie View Post
Cold cornbread? crumble into a bowl, sprinkle with sugar, add milk and eat like cereal.
Good to hear. I do this all the time and my husband thinks I am nuts.
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Old 09-12-2009, 10:30 AM   #8
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Quote:
Originally Posted by lyndalou View Post
I like this one.

2 pkg. Jiffy corn muffin mix
3 eggs divided
2/3 cup milk
1 pkg. Jiffy yellow cake mix
1/2 cup cold water

In a large bowl, combine corn muffin mix with 2 eggs and the milk. Set aside.

In a separate bowl combine the yellow cake mix with 1 egg and cold water. Beat at high speed for 3 mins. Cold mixes together until blended thoroughly.

Pour the combines mixture into a greased (I use PAM) 9 x 13 pan.

Bake at 375 deg. for 30 to 35 mins.

In my oven it was done at 28 mins.

This freezes beautifully and you can add whatever you like to it, such as chili peppers, cheese, etc.
This is close to the way I make it. The only way I'll eat cornbread!
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Old 09-12-2009, 10:41 AM   #9
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mine is very basic southern. 1 3/4 cup course ground cornmeal, white if possible, 1 tsp salt, 1 tsp soda, 1 tsp baking powder, 2 cups buttermilk, 2 eggs, 1 tbsp bacon fat (more or less), cast iron skillet 9 or 10 ", smoking hot...mix all ingredients together pour into hot pan, 450* oven 20-25 min

real deep cornmeal flavor...so good!
Leftovers make great base for cornmeal stuffing because it is savory, not sweet.
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Old 09-12-2009, 11:18 AM   #10
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Quote:
Originally Posted by Robo410 View Post
mine is very basic southern... real deep cornmeal flavor...so good! Leftovers make great base for cornmeal stuffing because it is savory, not sweet.
Oh, that sounds so good! It's the starting it off in the cast iron skillet and then finishing it in the oven that makes it so interesting... and of course bacon grease!!! I had to put your recipe into my book and will try it tomorrow with bacon and eggs breakfast. Thank you!
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