crewsk
Master Chef
Here are the recipes I promised you! They are various types of cornbreads & I haven't tried them all. I'll put an * by the ones I have tried though!
*Country-Style Cornbread
2C self-rising corn meal
1 3/4C buttermilk
1/4C vegetable oil or melted shortening
Preheat oven to 450F. Grease a 9 inch cast iron skillet or baking pan & place in oven to heat. Combine ingredients in mixing bowl; stir just until smooth.(Batter should be creamy & pourable. If too thick, add a little more liquid.) Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown. Makes 6 to 8 servings.
Sausage Cornbake
1 egg
1 1/2C milk
1/4C vegetable oil or melted shortening
2C self-rising corn meal
1tsp sugar
1/2lb(8 ounces)sausage, browned & crumbled
Preheat oven to 450F. Grease a 10 inch cast iron skillet & place in oven to heat. Beat egg in mixing bowl. Add milk, oil, corn meal, & sugar; stir until smooth. Add sausage; mix well. Pour batter in prepared pan. Bake for 20-25 minutes. This cornbread should be baked thin & quite brown. Makes 6-8 servings.
Corn Dodgers
3C self-rising corn meal
2 1/4C boiling water
3Tbsp vegetable oil or melted shortening, divided
Preheat oven to 450F. Grease a 10 inch cast iron skillet. Gradually stir boiling water into corn meal. Add 2Tbsp oil & blend throughly. Dip hands into cool water. Shape 2 inch balls of corn meal mixture into oblong pones, about 3x2 inches.(Dip hands in cool water before shaping each pone.)Place pones in skillet with sides lightly touching. Brush tops with remaining oil. Bake 40-45 minutes or until lightly browned. Makes about 10 dodgers.
*Sweet Milk Corn Cakes
1 egg
3/4C milk
1Tbsp vegetable oil or melted shortening
1C self-rising corn meal
1/2tsp sugar
Preheat a lightly greased skillet or griddle on medium heat. Beat egg in mixing bowl. Add remaining ingredients; stir until smooth. Pour batter onto hot skillet; 1/4C batter makes a nice size corn cake. Brown on one side; turn & brown on other side. For thinner cakes, add a little more milk. Makes 6 corn cakes.
NOTE: These are good topped with barbecue or may be buttered & served with any meal.
These are all from Martha White's Southern Sampler.
I'll have some more to add in a little while. I need to go check on my son, he's in bed sick this morning & I need to see if he's getting any better or worse so I can plan my day.
*Country-Style Cornbread
2C self-rising corn meal
1 3/4C buttermilk
1/4C vegetable oil or melted shortening
Preheat oven to 450F. Grease a 9 inch cast iron skillet or baking pan & place in oven to heat. Combine ingredients in mixing bowl; stir just until smooth.(Batter should be creamy & pourable. If too thick, add a little more liquid.) Pour batter into prepared pan. Bake for 20-25 minutes or until golden brown. Makes 6 to 8 servings.
Sausage Cornbake
1 egg
1 1/2C milk
1/4C vegetable oil or melted shortening
2C self-rising corn meal
1tsp sugar
1/2lb(8 ounces)sausage, browned & crumbled
Preheat oven to 450F. Grease a 10 inch cast iron skillet & place in oven to heat. Beat egg in mixing bowl. Add milk, oil, corn meal, & sugar; stir until smooth. Add sausage; mix well. Pour batter in prepared pan. Bake for 20-25 minutes. This cornbread should be baked thin & quite brown. Makes 6-8 servings.
Corn Dodgers
3C self-rising corn meal
2 1/4C boiling water
3Tbsp vegetable oil or melted shortening, divided
Preheat oven to 450F. Grease a 10 inch cast iron skillet. Gradually stir boiling water into corn meal. Add 2Tbsp oil & blend throughly. Dip hands into cool water. Shape 2 inch balls of corn meal mixture into oblong pones, about 3x2 inches.(Dip hands in cool water before shaping each pone.)Place pones in skillet with sides lightly touching. Brush tops with remaining oil. Bake 40-45 minutes or until lightly browned. Makes about 10 dodgers.
*Sweet Milk Corn Cakes
1 egg
3/4C milk
1Tbsp vegetable oil or melted shortening
1C self-rising corn meal
1/2tsp sugar
Preheat a lightly greased skillet or griddle on medium heat. Beat egg in mixing bowl. Add remaining ingredients; stir until smooth. Pour batter onto hot skillet; 1/4C batter makes a nice size corn cake. Brown on one side; turn & brown on other side. For thinner cakes, add a little more milk. Makes 6 corn cakes.
NOTE: These are good topped with barbecue or may be buttered & served with any meal.
These are all from Martha White's Southern Sampler.
I'll have some more to add in a little while. I need to go check on my son, he's in bed sick this morning & I need to see if he's getting any better or worse so I can plan my day.