Cornbread Ii Food

CORNBREAD II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• Mix egg, milk and oil together. In a separate bowl, stir together flour, sugar, baking powder, salt, cornmeal and potato flakes. Stir egg mixture into flour mixture just until combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of pan comes out clean.

MEXICAN CORNBREAD II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
• Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.

MEXICAN CORNBREAD

Steps:

• In a large bowl, combine cornbread mix and onion. Combine the remaining ingredients; add to the cornbread mixture just until moistened. Pour into a greased 13x9-in. baking dish. , Bake at 350° for 50-55 minutes or until lightly browned and the edges pull away from sides of pan and a toothpick inserted in the center comes out clean. Serve warm. Refrigerate leftovers.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

SIMPLE SKILLET CORNBREAD

Steps:

• Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
• In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
• Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
• Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
• Serve warm and freeze the leftovers for a rainy day!

FRIED CORNBREAD

Steps:

• Combine cornmeal, flour, baking powder and salt.
• In separate bowl, mix milk, butter, and egg.
• Add milk mixture to the dry ingredients, mixing just until combined.
• Stir in the cheese.
• Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
• Cook until lightly browned on both sides.
• If batter becomes too thick add a small amount of milk.

CORNBREAD

Steps:

• Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
• Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
• Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.

FRIED CORNBREAD II

Steps:

• Mix the ingredients and fry in a frying pan as you would pancakes.
• Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

MEXICAN CORNBREAD II

Steps:

• Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt.
• Mix well.
• Brown meat and drain off grease.
• Grease a 9 x 13-inch baking pan.
• Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese.
• Cover with remaining batter.
• Cook at 350 degrees F. for about 45 minutes.
• Serve hot.

FRIED CORNBREAD III

Steps:

• I use a self rising cornmeal mix for this.
• I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
• You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
• It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
• Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
• In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

EASY MEXICAN CORNBREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F / 220 C / Gas 7.
• Grease a 9-inch square baking pan.
• In a large mixing bowl combine the cornmeal, melted shortening, sugar, salt, baking powder, and baking soda.
• In another bowl whisk the eggs with the buttermilk. Add the egg mixture to the dry ingredients and mix just until blended. Add the cream-style corn and mild chile peppers, along with minced jalapeño peppers, if using; stir to blend.
• Pour half of the mixture into the prepared baking pan. Sprinkle half of the shredded cheese over the batter.
• Spoon remaining batter over the cheese layer and then top with the remaining cheese.
• Bake for 20 to 25 minutes, until set and lightly browned around the edges.
• Serve and enjoy.

MEXICAN CORNBREAD WITH CORN AND PEPPERS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
• In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
• Blend into the dry ingredients until moistened.
• Pour the batter into a well-greased 9-inch-square baking pan.
• Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.

ABSOLUTE MEXICAN CORNBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
• In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.