There’s More Than One Way to Make Cornbread
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Photo Courtesy of Raquel Moore
We never knew how versatile or how many variations of cornbread recipes there are until we started receiving entries for the Cornbread Cook-off.
When it comes to southern cooking, cornbread is one of our favorite comfort foods that serves well with most dishes – just don’t forget the butter.
From the entries we received in the Cornbread Cook-off, we used the old-fashioned method to select a winner and randomly drew five names from the pot. We hope you enjoying making these winning recipes.
Aunt Maude’s Mexican Cornbread
Submitted by Dean Kowal
1 ¾ cups self-rising Corn Meal
1 can cream corn
2/3 stick butter melted
1/3 cup cooking oil
½ cup buttermilk
1 Tbsp. sugar
¾ cup sharp cheddar cheese (cubed)
¼ cup pepper jack cheese (cubed)
1 small poblano pepper (chopped fine) *
1 tsp. crushed red pepper*
¼ cup onion (chopped fine)
Heat oven to 400ºF, put greased cast iron skillet (1 Tbsp. bacon grease) in oven while preheating.
Mix all ingredients together in a bowl. Sprinkle skillet with a little corn meal, then pour mixture into hot skillet. Bake 40 minutes or until golden brown. Cool 10 min in pan, invert onto plate and flip right side up another plate.
Earl’s Cornbread Recipe
Submitted by Earl and Brenda Jones
1 ½ cups of stone ground cornmeal (sifted 2 times)
¾ cups all-purpose flour
2 Tablespoons white sugar
1 teaspoon salt|
1 teaspoon baking powder
¼ teaspoon baking soda
1 brown country egg
1 ¼ cups milk
2 Tablespoons melted butter in a square silicone pan.
In a bowl, mix all ingredients together and pour melted butter into ingredients.
Bake at 435 degrees for 30 minutes.
Wildcat Branch Cornbread
Submitted by PattiJo Tayler
2 cups self-rising cornmeal
1 egg
¾ cup buttermilk
Salt and pepper
1 Tablespoon hog grease
In a bowl, mix first four ingredients then add salt and pepper to taste and hog grease.
Bake 400 degrees in cast iron pan for 20 minutes until golden brown
Sweet Cornbread
Submitted by Raquel Moore
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat over to 400 degrees. Spray or lightly grease 9-inch pan
In a bowl, mix flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil. Pour batter in pan. Bake 20 to 25 minutes.
Brush Creek Cornbread
Submitted by Wanda Cloer
1 ½ cup Buttermilk self-rising cornmeal mix
2 Tablespoons self-rising flour
2/3 cup Buttermilk
1 cup water plus 1 or 2 Tablespoons to get the right consistency
Pour into greased 8 ¼ inch cast iron pan and bake at 350 degrees for 35 to 40 minutes or until golden brown.