Blue Ridge Mountain Corn Bread Food

BLUE RIDGE MOUNTAIN CORN BREAD

Blue Ridge Mountain Corn Bread image

The ONLY recipe I use for cornbread & always a hit!

Provided by Terri Kleen

Time 1h15m

Number Of Ingredients 8

Ingredients

2 eggs
2 tsp sugar
1 c cornmeal
1 c milk
1 c sifted all-purpose flour
2 Tbsp butter, melted
3 tsp baking powder
pinch of salt

Steps:

1. In separate bowls beat the egg whites & egg yolks.
2. To the egg yolks, add the sugar & beat well.
3. Add the cornmeal, milk & flour. Add the melted butter, beaten egg whites, baking powder & salt. Add beaten egg yolks with sugar mixture & blend well.
4. Pour into a GREASED, cast iron skillet. (do not use cooking spary...use Crisco & a paper towel to coat the skillet)
5. Bake at 450 until golden. (*HINT: I sprinkle a small amount of sugar on top B4 baking for added sweetness)

BLUE RIDGE MOUNTAIN CORNBREAD

Blue Ridge Mountain Cornbread image

Make and share this Blue Ridge Mountain Cornbread recipe from Food.com.

Provided by TGirl

Categories Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs, separated
2 teaspoons sugar
1 cup cornmeal
1 cup milk
1 cup flour, sifted
2 tablespoons butter, melted
3 teaspoons baking powder
1/8 teaspoon salt

Steps:

In bowl, beat egg whites until soft peaks form.
In separate bowl, beat egg yolks and sugar until well combined.
Add cornmeal, milk, and flour-mix well.
Add egg whites, butter, salt and baking powder-stir to combine.
Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.

Nutrition Facts : Calories 360.7, Fat 11.9, SaturatedFat 6, Cholesterol 129.6, Sodium 462.1, Carbohydrate 53.3, Fiber 3.1, Sugar 2.6, Protein 10.9

BLUEBERRY CORNBREAD

Blueberry Cornbread image

My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/4 cups soy or 2% milk
1/3 cup canola oil
1 cup fresh or frozen blueberries

Steps:

Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

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