More cornbread!


 

Kevin Taylor

TVWBB All-Star
Here are 3 favorites that I make often. If you have leftover cornbread, try it with some syrup and butter the next morning!

Enjoy!
________________________________________________

This one is nice and sweet and very moist.

Sweet Cornbread (Johnnycake)

2 cup(s) Flour
3/4 cup Sugar
1 cup Corn meal, yellow
1/2 teaspoon Baking soda
1 teaspoon Salt
1 cup Butter
1 cup Half and Half
2 Egg(s), beaten
3 teaspoon(s) Baking powder

PREPARATION:
Combine the dry ingredients.
Scald butter and cream.
Add this to dry ingredients.
Fold in egg.
Grease and flour 10" cast iron skillet OR a 9 x 13 baking pan OR a muffin tin.
Bake at 350? for 30 minutes.
This will make about 16 muffins and will take 5-10 minutes LESS time to cook.

You can use some habs in this version if you like it HOT.

Jalapeno Cornbread

1 cup Corn meal, yellow
1 cup Flour
2 teaspoon(s) Baking powder
1/2 teaspoon Baking soda
2 tablespoon(s) Sugar
1 teaspoon Salt
1 cup Buttermilk
2 Egg(s), beaten
1 cup Cheese, Monteray Jack
2 Jalapeno peppers, diced
1/4 cup Butter, melted

PREPARATION:
Saute Japs in olive oil.
Mix dry ingredients.
Mix wet ingredients, except melted butter, and add to dry mixture.
Add melted butter to mixture.
Add sauteed Japs.
Bake at 400 for 25 minutes.

This is what Ray Lampe, aka, DRBBQ serves at his roadside BBQ joint.

BigTime BBQ Corn Bread Casserole

3 large Egg(s), beaten
1 1/4 cup(s) Milk
1 stick Butter or margarine, melted
1 1/4 cup(s) Corn meal, yellow
1 teaspoon Baking powder
1/2 teaspoon Baking soda
2 teaspoon(s) Salt
2 can(s) Creamed corn

PREPARATION:
Mix together eggs, milk and butter.
Blend in corn meal, baking soda & powder and salt.
Mix in creamed corn.
Spray 9 x 13 baking dish and pour in.
Bake at 375 for 45 minutes.
 

 

Back
Top