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The Eskimo people have over two hundred words for "snow." Down South, there are almost that many cornbread recipes. This is not a non sequitur.
SOUTHERN CORNBREAD
2 c. cornmeal
1 tsp. soda
1 tsp. salt
2 eggs, beaten
2 c. buttermilk
1/2 c. oil
Mix together first three ingredients; mix eggs with buttermilk and oil. Add egg mixture to cornmeal mixture, stirring only enough to combine well. Bake in a greased 9" iron skillet, at 450F for 25 minutes.
EVERYDAY CORNBREAD
1 c. flour
1 T sugar
3/4 tsp. salt
5 tsp. baking powder
1 c. yellow cornmeal
1/2 stick butter, melted
1 c. milk
2 eggs, lightly beaten
Sift together flour, sugar, salt and baking powder. Stir in cornmeal. Mix melted butter and milk; stir in lightly beaten eggs. Pour into dry ingredients and mix well. Bake at 425F in a greased 8" iron skillet or a baking pan, 25 minutes, until risen and browned on top. Cool on cake rack.
MOM'S SURE 'NUFF CORNBREAD
2 c. cornmeal
1 1/2 tsp. salt
1 tsp. soda
2 c. buttermilk
2 eggs, beaten
1 T oil
Sift together cornmeal, salt and soda; stir in remaining ingredients. Bake in a 9" iron skillet at 400F for about 25 minutes.
SKILLET CORNBREAD
1/4 cup oil
2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
2 cups corn kernels
Preheat the oven to 450° F. Pour the vegetable oil into a well-seasoned skillet and place in the oven. Heat until the oil is very hot, then remove the pan from the oven and pour off any excess oil.
Sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter until just mixed. Add the corn kernels and stir to blend.
Pour the batter into the skillet and return to the oven. Reduce the temperature to 400° F. Bake until golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for 5 minutes, then invert onto a plate and cut into wedges.
BROCCOLI CORNBREAD
1 (10 oz.) pkg. chopped broccoli 2 (8 1/2 oz.) boxes Jiffy
Cornbread mix
4 eggs
1 onion, chopped and sautéed
2 sticks melted butter
1 sm. carton cottage cheese
2 T sugar
Boil broccoli and drain. Mix all ingredients together. Pour in 9 x 13" greased dish or pan. Bake at 350F for 40 - 50 minutes until golden brown.
CHILI-NUT CORNBREAD
2 ½ c. flour
1 c. yellow cornmeal
¾ c. sugar
1 tsp. baking soda
4tsp. baking powder
1 tsp. salt
1 tsp. sage
16 oz. sour cream
1 (12 oz.) can whole-kernel corn, with its liquid
1 (4 oz.) can chopped green chilis, drained
1 c. pine nuts
¼ c. canola oil
¼ c. milk
2 eggs
Mix together first seven ingredients. In another bowl, mix together remaining ingredients. Add sour cream mixture to flour mixture, stirring only until combined.
Bake in greased 13"x9" pan, 375F, 25-30 minutes, until center test done.
SPICY CORNBREAD
1 pkg. vegetarian. sausage
2 T olive oil
3 green onions, chopped
1 1/2 c. biscuit mix
1 c. cornmeal
1 c. grated Longhorn cheese
3/4 c. milk
1/2 c. chunky picante sauce
1 egg, slightly beaten
2 tsp. hot pepper sauce
1 jalapeno pepper, seeded and chopped
Be very careful in handling the jalapeno pepper; they can be dangerous. Heat up the sausage in oil, crumbling it up -- don't overcook. Drain and add onion; cook a few moments more. Drain again, and place in a large bowl. Add remaining ingredients, mixing well. Bake in greased 7 x 11" pan, at 400 F for about 25 minutes. Cool on wire rack 20 minutes before cutting.
SPOON BREAD (Low Cholesterol)
1 T sugar
1 tsp. salt
2 c. corn meal
2 c. hot water
2 c. buttermilk
1 tsp. soda
4 egg whites
Use a glass bowl for mixing. Mix the sugar and salt into the meal, then add the hot water. Add the buttermilk in which the soda has been dissolved. (The soda can be dissolved in a little hot water, and the buttermilk added to it.) Lastly, add the well beaten egg whites.
Bake in a 9 x 13" pan which has been coated with non-stick cooking spray, 30 - 40 minutes at 375F. If two pans are cooked at a time cooking time should be increased.
Use of more liquids will produce a "mushier" bread.
KEDRIN'S GOLDEN CORN MUFFINS WITH CALENDULA PETALS
1 c. stone-ground cornmeal
3/4 cup unbleached flour
2 tsp. baking powder
1/2 tsp. salt
2 extra-lg. eggs
1 c. milk
3 T oil
3/4 c. grated cheddar
1 c. corn kernels
1/4 c. calendula petals
Butter a muffin tin and preheat oven to 375F. In a mixing bowl combine the cornmeal, flour, baking powder, and salt. In another bowl, beat the eggs and add the milk and oil, blending well. Stir the cheese and corn into the wet ingredients. Pour the wet ingredients into the dry and blend. Stir the calendula petals into the batter. Fill the muffin tins almost full, dividing the batter evenly. Bake for 20 minutes or until golden brown. Let stand for 5 minutes, remove the muffins from the tin, and serve warm with or without butter or molasses. makes one dozen large muffins.
HUSH PUPPIES
1 c. cornmeal
1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 egg, beaten
1 c. buttermilk
1 med. onion, finely chopped
Mix well. Drop by spoonfuls into hot oil. Drain on paper towels; serve hot. Good with watermelon pickle.
MATILDA'S ANADAMA BREAD
1 1/2 c. water
1 tsp. salt
1/3 c. yellow corn meal
1/3 c. molasses or honey
1 1/2 T shortening
1 cake yeast mixed in 1/4 c. water
Flour
Bring water and salt to boil in a saucepan; stir in the cornmeal, taking care not to get lumps. Stir in the molasses and shortening; let cool to lukewarm. Add the yeast mixture, and stir in enough flour to make a sponge. Stir down, add flour and knead. Punch down, knead a bit more, make a loaf. Put in greased and floured pan and let rise... enough. Bake 40 - 45 minutes at 375F. Turn out of pan to cool.
BAKE SALE CORN MEAL BREAD
Anadama Bread is a favorite at our Democratic bake sales. A batch of this bread for a bake sale requires a generous gallon of corn meal mush. Put the oil, sweetening and salt in just as the mush comes off the stove. This allows the sugar to melt, the oil and salt to blend in. For sweetening, honey is good, and the loaves turn out a golden yellow. Molasses or sorghum make a darker loaf. White or brown sugar are fine. White flour is preferred but whole wheat may be used; rye and graham flours are not recommended.
CORNBREAD SALAD
1 (1 oz.) envelope garlic dressing mix
8 oz. nonfat sour cream
1 c. nonfat mayonnaise
1 (9-inch) pan cornbread, crumbled
1 (16 oz.) can pinto beans, drained and rinsed
1 (16 oz.) can red kidney beans, drained and rinsed
3 large tomatoes, chopped
½ c. sliced black olives
½ c. chopped onion
½ c. chopped tomatillos
8 oz. shredded cheddar
2 (17 oz. cans whole kernel corn, drained
Mix salad dressing mix, sour cream and mayonnaise. Place half the crumbled cornbread in a large (preferably clear glass) serving bowl. layer half the beans, tomatoes, olives, onion, tomatillos, cheese and corn; spread half the dressing mix over all. Repeat. Refrigerate several hours before serving.
CORNFLOWER SHORTBREADS
1 c yellow cornmeal
1 ½ c flour
½ tsp pumpkin pie spice
½ tsp salt
½ c butter
½ c sugar
2 eggs
Put the cornmeal in the food processor with the knife blade and whirl it for several minutes to cut down on the graininess. Add the flour, salt and spice and whirl to combine. Beat the butter, adding sugar gradually, until fluffy, then beat in the eggs. Mix in the flour mixture on low speed, beating until you have a dough. Form into 1-inch balls and flatten into thick disks on a greased cookie sheet. Bake at 375F about 15 minutes. Makes 2 dozen.
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