230 degrees C).
Mix white cornmeal, yellow cornmeal, flour, baking powder, and
alt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour
ixture in pan. Stir in cornmeal, flour, and salt until well
dd melted shortening to the cornbread mixture, stir mixture thoroughly, and
e substituted for buttermilk. Also, recipe can be baked in muffin
he corn flour in this recipe is NOT cornstarch; you should
n the oven till the cornbread is golden brown, about 20
ack of oven; bake until cornbread is springy in the middle
Mix salt, cornmeal, flour, baking powder and baking soda in a bowl.
Add milk and bacon drippings; melted shortening can be used if you have no drippings.
Add peppers, cut very small.
Pour into warm baking pan in 325\u00b0 oven for 1/2 hour or until done. Mixture can also be spooned in skillet on top of stove in patties. Serve with Hop'n John and Rice recipe.
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cook first 4 ingredients in a large skillet over medium heat until beef is browned, stirring until it crumbles; drain.
Stir together cornmeal, flour, and soda in a large bowl.
Add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
Stir in ground beef mixture, peas, and remaining ingredients; pour into a lightly greased 11x7 inch baking dish.
Bake at 325 degrees for 1 hour.
Bring ingredients to room temperature (set out cold ingredients for about 1/2-hour).
Preheat oven to 425 degrees.
Sift together dry ingredients, add cornmeal.
Mix together wet ingredients.
Add to dry ingredients and mix well.
Pour into greased 9 x 13-inch pan, smooth.
Bake at 425 degrees for 25 minutes.
Variation: Recipe makes 20 biscuits.
store in the refrigerator.
Cornmeal Muffins-Grease 8 medium-size
teaspoon baking soda into cornbread mixture.
Pour mixture into
Brown the following: ground chuck, onion and bell pepper. Add taco seasoning. Pour 1/2 of cornbread mixture into prepared skillet. Pour ground beef mixture in center and spread to edges. Top with grated Cheddar cheese. Cover completely with remaining cornbread mixture. Bake until set. Serve with dollop of sour cream if desired.
Mix thoroughly and pour in 2 cups boiling water.
This should produce a firm mound of dough.
Set the dough aside and cool for 20 minutes.
Work in 1/2 teaspoon baking powder dissolved in 2 tablespoons water.
Pinch off dough and pat into small round cakes. Fry immediately or refrigerate on wax paper for later cooking.
Fry in deep fat hot enough to bubble freely over the cornbread.
This cornbread should have a crisp crust on the outside yet be soft on the inside.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
Mix cornmeal, sugar, flour, and baking powder together in a bowl.
Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
arge bowl, combine crumbled cornbread, dried white bread slices and saltines; mix
Preheat oven to 500\u00b0
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
Bake at 500\u00b0 until it is deliciously golden brown.