CornBread
Basic Classic Cornbread
http://www.realcajunrecipes.com/recipes/cajun/basic-classic-cornbread/514.rcr
-
1 cup flour 1 cup yellow corn meal
-
1/2 tsp salt 1/2 cup sugar
-
4 tsp baking powder 2 eggs
-
1/3 cup oil 1 cup milk
-
1/2 can cream corn (optional)
In a medium glass bowl, combine all the dry ingredients; then add the eggs, oil and milk. Stir to blend all ingredients. Do not overbeat.
Pour into a greased 10 inch iron skillet or pan. Bake at 425 degrees for 25 minutes.
Buttermilk Cornbread (with Flour)
http://www.texascooking.com/features/cornbreadmar.htm
-
2 cups corn meal (white or yellow)
-
1/2 cup all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1 teaspoon salt
-
1 egg, lightly beaten
-
2 cups buttermilk
-
2 tablespoon melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.