Country Corn Bread Food

SOUTHERN SWEET CORNBREAD

Steps:

• Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
• Add the eggs, then pour the milk.
• Next add the vegetable oil and the butter.
• Mix everything until it's well combined.
• Fold the ingredients until well combined.
• Lightly oil a 9x13, and pour the cornbread batter.
• Bake on 350 for 35-40 minutes.
• Serve and enjoy!

SOUTHERN COUNTRY CORNBREAD

Steps:

• Preheat the oven to 425°.
• Put the shortening in a cast-iron skillet and place in the oven till melted.
• Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
• Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
• Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.

COUNTRY CORNBREAD

Steps:

• Mix dry ingrediants in large bowl.
• Add remaining ingrediants.
• Stir well.
• Pour into greased 11 by 7inch pan.
• Bake at 375F degrees for about 30 minutes or until toothpick inserted into center comes out clean.

ANNA OLSON'S CLASSIC CORNBREAD

Steps:

• Preheat the oven to 375ºF and grease an 8-inch square pan.
• In a large bowl, stir the cornmeal and buttermilk together and let this sit while preparing the other ingredients.
• In a medium mixing bowl, sift the flour, baking powder, baking soda and salt together.
• In a separate bowl, whisk the melted butter, honey, pickle juice (or lime juice) and eggs. Add this all at once to the cornmeal/buttermilk mixture and whisk well. Whisk in the flour just until blended. Pour this into the prepared pan and bake for about 25 minutes, until golden brown at the edges and a skewer inserted in the centre comes out clean. Allow this to cool in the pan for 10 minutes and then cut into squares.