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The Best Corn Bread

This is from the Jan 22, 1989 NY Times Magazine. It's traditional in that it has no sugar. I used less salt and cornmeal than is in the recipe. Don.

1 1/2 teas bacon grease
1 small egg, at room temperature
2 cups buttermilk, at room temperature
1 teas baking powder
1 teas baking soda
1 teas salt, or to taste
1 3/4 cups stone- or water-ground yellow cornmeal.

1. Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread.

2. Combine the egg and buttermilk in a bowl, beating he egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well.

3. Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just to the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from the oven, turn onto a plate and serve immediately with plenty of butter.

Yield: Six to eight servings.

Comment: This is as traditional to an old south recipe that you can get.
One variation is to use 2 eggs and only 1 3/4 cup of buttermilk.

Posted by Don Wiss to the CELIAC list on 5 Apr 1996.
Bacon & Cheese Cornbread No. 1409

1/2 Cup Yellow Cornmeal
1 1/4 Cups Whole Milk
2 Eggs, Beaten
1/4 Cup Butter, Softened
1/4 Cup Whole Milk
1/4 tsp Salt
3 tsp Baking Powder
1/4 tsp Crushed Red Chiles
1 Cup Sharp Cheddar, Shredded
5 Slices Bacon, Cooked

Preheat the oven to 325 degrees.
Heat the cornmeal and the first measure of milk over medium heat until thick and dry, stirring frequently (about 3 minutes).
Spoon the cornmeal mixture into a bowl.
Add the second measure of milk, the butter and the eggs.
Beat until smooth.
Stir in the salt, baking powder and red chiles.
Stir in the cheese and the bacon.
Pour into a casserole dish or cake pan.
Bake until cooked through (about 35 minutes).

Posted by Joel Ehrlich to on 26 Aug 1995.
Mexican Cornbread No. 3087

1 Lb Ground Beef
1 Cup Onion, Chopped
3 Jalapeno Chiles, Stemmed, Seeded and Chopped Fine
3 LARGE Eggs
3 Tbls Bacon Grease
1 tsp Salt
- Pepper
- Salt
1/2 Lb American Cheese, Grated
1 Cup Cornmeal
1/2 tsp Baking Soda
1 Cup Whole Milk

Preheat the oven to 350 degrees.
Prepare the batter by mixing the cornmeal, eggs, baking soda, bacon grease, milk and the first measure of salt together.
Brown the meat in a skillet.
Drain off the fat.
Thoroughly grease a 9" x 13" baking pan.
Add half the batter.
Sprinkle the meat, onions, bell pepper and Jalapeno pepper over.
Sprinkle the grated cheese over.
Top with the remaining batter.
Bake until nicely browned (about 45 minutes).
Serve hot.
~~~ Don Houston

Posted by Joel Ehrlich to on 26 Aug 1995.
Sourdough Cornbread No. 3272

1 Cup Sourdough Starter (Milk Starter is Best)
1 1/2 Cups Evaporated Milk
1 1/2 Cups Yellow Cornmeal
2 Tbls Sugar
2 Eggs, Beaten
1/4 Cup Butter, Melted
1/2 tsp Salt
1/2 tsp Baking Soda

Combine the starter, milk, cornmeal, sugar and eggs in a large bowl.
Mix thoroughly.
Stir in the melted butter, salt and baking soda.
Preheat the oven to 450 degrees.
Thoroughly grease a 10" frying pan or skillet.
Turn the batter into the pan.
Bake until the bread tests done (about 20 minutes).
Serve out of the pan.

Posted by Joel Ehrlich to on 26 Aug 1995.
Blue Corn & Pepper Bread No. 2281

3 Tbls Corn Oil
3 Tbls Sweet Butter
1 Red Bell Pepper, Cored Seeded & Diced
1 Jalapeno Pepper, Cored Seeded & Minced
2 Cloves Garlic, Minced
3/4 Cup Unbleached Flour <--- Substitute to make gluten-free
1 Cup Blue Cornmeal
4 tsp Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
2 Eggs
3/4 Cup Buttermilk

Preheat the oven to 375 degrees.
Lightly grease a (8 1/2" square) baking pan.
Heat the oil and butter in a small skillet over medium heat.
Add the red bell pepper, jalapeno and garlic.
Saute just until soft (about 3 minutes).
Remove from heat.
Set aside.
Sift the flour, cornmeal, sugar, baking powder, baking soda and salt together. Set aside.
Beat the eggs and buttermilk together in a large bowl.
Whisk in the butter-pepper mixture.
Fold in the dry ingredients just until moistened.
Pour the batter into the prepared pan.
Bake until a wooden skewer inserted into the center comes out clean (45-50 minutes).
Let cool slightly.
Cut into squares.

Posted by Joel Ehrlich to on 26 Aug 1995.
Corn Bread & Sweet Pepper Dressing No. 1855

8 TSP Vegetable Oil
4 LARGE Eggs
1 1/2 Cups Buttermilk
1 1/2 tsp Baking Powder
1 1/2 tsp Salt
1/2 tsp Baking Soda
2 Cups Yellow Cornmeal

2 Loaves Buttermilk Corn Bread
8 Cups French Bread With The Crusts Removed & Processed To
Coarse Crumbs <--- Substitute to make gluten-free
3 Tbls Dried, Rubbed Sage
2 tsp Salt
1 tsp Pepper
3/4 Cup Sweet Butter
2 Tbls Sweet Butter
2 Cups Leeks, White & Pale Green Parts Only, Chopped
1 1/2 Cups Celery, Chopped
2 Red Bell Peppers, Chopped
2 Yellow Bell Peppers, Chopped
3 Cups Canned Chicken Broth
4 Eggs, Beaten

Prepare the Buttermilk Corn Bread: Preheat the oven to 450 degrees.
Pour 4 teaspoons of oil into each of the 9" diameter cake pans.
Place the pans in the oven to heat.
Combine the eggs and buttermilk in a large bowl.
Mix in the baking powder, salt and baking soda.
Mix in the cornmeal.
Divide the batter evenly between the prepared pans.
Bake until a tester inserted in the center comes out clean (about 15 minutes).
Turn breads out onto a rack to cool.
Prepare the dressing:
Mix the broken up buttermilk corn bread and french bread crumbs, dried sage, salt and pepper together in a large bowl.
Melt the butter in a large heavy skillet over high heat.
Add the leeks, celery and bell peppers.
Saute until the vegetables begin to soften (about 10 minutes).
Pour over the breadcrumbs and mix thoroughly.
Butter a (13"x9"x2") glass baking dish.
Mix the chicken broth and the eggs into the dressing.
Add additional chicken broth if the dressing is too dry.
Transfer to the prepared dish.
Bake with the bird until cooked through and the top is brown and crusty
(cover lightly with aluminum foil if it appears to be browning too quickly)
(about 1 hour).
You may garnish with sprigs of sage and strips of red and yellow bell pepper atop the dressing.
Serve hot.

Posted by Joel Ehrlich to on 26 Aug 1995.
Jalapeno Corn Bread No. 1834

1 1/2 Cups Yellow Cornmeal
1/2 Cup All Purpose Flour <--- Substitute to make gluten-free
4 Jalapeno Peppers, Seeded But Not Deveined, Chopped
2 Tbls Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 Cups Buttermilk
2 Eggs, Beaten
3 Tbls Butter, Melted

Preheat the oven to 425 degrees.
Butter the (8" square) baking pan.
Mix the first 7 ingredients together in a large bowl.
Mix the buttermilk, eggs and butter together in a small bowl.
Add the liquid ingredients to the dry ingredients and stir until just mixed.
Pour the batter into the prepared pan.
Bake until firm to the touch (about 30 minutes).

Posted by Joel Ehrlich to on 26 Aug 1995.
Panhandle Cornbread

1 c Corn meal; yellow
1 ts Baking powder
1 c Cheddar; sharp, shredded
2 ea Eggs; lg, beaten
1/2 c Vegetable oil
1 c Dairy sour cream
8 oz Corn; cream style, 1 cn <---- check for gluten
4 oz Green chile peppers; chopped

Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.

From: Bobbi Z (z/
Jalapeno Pepper Cornbread

1 c Corn meal
1 c Buttermilk
2 ea Eggs
1/2 c Bacon drippings
3/4 ts Baking soda
1/2 ts Salt
1 md Onion, chopped
3 ea Jalapenos
1/2 cn Cream style corn <---- check for gluten
3/4 c Cheese, cut up
1/2 lb Ground meat, cooked (opt.)

Mix all ingredients except the cheese. Pour 1/2 of the batter in a greased iron skillet that has been heated. Sprinkle ground meat over it then cheese. Add rest of the batter. Do not let the cheese touch the side of the pan or the cornbread will stick.

From: Bobbi Z (z/
Bacon Peanut Butter Corn Bread

12 ea Bacon slices
2 c Cornmeal, self-rising
2 tb Sugar
1/2 c Peanut butter
2 ea Eggs, beaten
1 c Milk
3 tb Oil

1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F.

2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet. Return to oven and bake15-20 minutes.

From: Bobbi Z (z/
Betty Carter's Quick Corn Bread

1 tb Butter
3/4 c Cornmeal, yellow or white
1/2 ts Salt
1/2 ts Baking soda
1 ea Egg
1 1/2 c Buttermilk

1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended. 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam.

From: Bobbi Z (z/
Crackling Corn Bread

1 c Coarsely ground yellow cornmeal
1/2 ts Salt
1/2 ts Baking soda
1 c Low-fat buttermilk
1 Egg
1 c Fresh or frozen, thawed corn kernels
2 ts Olive oil
18 Whole fresh sage leaves, or 1 to 2 Tbls fresh rosemary

Info: posted by Perry Lowell, July 1993 from "Great Good Food", by
Julee Rosso

Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12 servings.

1. Preheat the oven to 450 degrees (F).

2. In a medium-size bowl, combine the cornmeal, salt, and soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do not over beat. Gently stir in the corn kernels.

3. Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom. Spread the sage leaves decoratively - to resemble sage leaves growing - in the bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pan, taking care not to disturb the leaves. Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over, and invert the bread onto the rack. Serve warm or at room temperature.

From: Bobbi Z (z/
Hominy Corn Bread

1 c Hominy
1 tb Melted shortening
2 Eggs, well beaten
1/2 c Corn-meal
1/2 ts Salt
1 ts Baking powder
1 c Milk

Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desirable. Pour into well-oiled pan and bake in hot oven (425 F) 35 minutes or until a rich golden brown. 6 servings. Florence Taft Eaton, Concord, MA.

From: Bobbi Z (z/
Jalapeno Cornbread (Claiborne)

3 oz Sharp cheddar cheese
2 md Jalapeno peppers
8 1/2 oz Cream-style corn (1 can) <--- check for gluten
1 c Yellow cornmeal
3 Eggs
1 ts Salt
1/2 ts Baking soda
3/4 c Buttermilk
1/2 c Corn oil
2 tb Butter

PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers.

COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes. Makes 8 servings.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

From: Bobbi Z (z/
Junco Cornbread

3 c Cornmeal
2 ts Baking powder
1/2 c Fat (meat drippings or lard)
3 c Water

Mix all the ingredients together and bake in a deep pan at 375 F for 30-35 minutes. Reduce heat if bread looks as if it is forming a hard crust. May be doubled or halved. Place in mesh bags and hang outdoors.

Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993
Shared by: Sharon Stevens

From: Bobbi Z (z/
Mississippi Cornbread Robert

2 c Stoneground White Cornmeal
1 ts Baking Soda
1 ts Salt
2 lg Eggs
2 c Buttermilk
1/3 c Bacon Drippings Or Crisco

Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately.

From: Bobbi Z (z/
Nora Mill Easy Corn Bread

1 c NORA MILL Self Rise Cornmeal
1/2 ts Salt
8 oz Sour Cream
1/2 c Vegetable Oil
2 Eggs, Beaten
4 oz Cream Style Corn

Combine cornmeal and oil, add beaten eggs and stir. Add other ingredients and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or cold, especially good with a pat of butter and/or favorite jam or jelly.

Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the following items to above ingredient listing: 2 1/2 cups Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp. salt.)

From: Bobbi Z (z/
Owendaw Corn Bread

1 c Cooked hominy
2 tb Butter
2 Eggs
1 c Milk
1/2 c Cornmeal
1/2 ts Salt

Hominy gives this bread it's distinctive flavor. Like all spoon breads, it should be eaten very hot with plenty of butter. Do try this one it will change your mind about grits.

This recipe orignally appeared in The Carolina Housewife. The last line in the recipe is taken verbatim from the orignal by the authors.

While hominy is hot, stir in the butter. Beat eggs until light and add to hominy, then add milk. Stir in cornmeal and salt. This makes a very thin batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for about 30 minutes (about 1 hour in a glass baking dish). This will serve 6.

When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard.

SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93

From: Bobbi Z (z/
Quick Corn Bread

1 tb Butter
3/4 c Cornmeal,yellow or white
1/2 ts Salt
1/2 ts Baking soda
1 Egg
1 1/2 c Buttermilk

1. Preheat oven to 400'F.

2. Place the butter in a heavy 4-cup baking dish and place in preheated oven.

3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended.

4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes.

5. Serve hot with lots of soft butter and jam.

From: Bobbi Z (z/
Quinoa Corn Bread

2 c Corn meal
1 c Quinoa meal *
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Baking powder
1 tb Honey or brown sugar
1 lg Egg; beaten
3 tb Butter or bacon fat, melted
2 1/2 c Buttermilk

4 oz Canned chopped green chilies -OR- jalapeno-tomato-relish

Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes).

Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish.

Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen Mintzias

From: Bobbi Z (z/
Deluxe Jalepeno Cornbread

1 c Yellow cornmeal
17 oz Whole kernel corn
1/2 ts Baking soda
3/4 ts Salt
1 Jalepeno peppers chopped
2 Eggs beaten
1 c Buttermilk
Pimento chopped
1/2 c Margarine melted
1 c Cheddar cheese grated
1 md Onion chopped

Mix all ingredients except cheese. Pour into a well-greased 9x9" pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people.

SOURCE: Fiesta Favorites - compiled by California Home Economics Teachers of

From: Bobbi Z (z/
Tex-Mex Cornbread

2 Egg
2/3 c Salad oil
1 c Sour cream
1 c Corn meal, yellow
3/4 c Cream style corn <---- check for gluten
1 tb Baking Powder
1 1/2 ts Salt
2 Green Onion Tops chopped fin
4 Jalapeno Peppers sm chpped
1 c Cheddar cheese, grated

Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap

*the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler*

From: Bobbi Z (z/
Cornbread Mexican Style

2 ea Eggs
4 tb Veg oil
8 oz Green chilies; in brine
12 oz Sweet corn; drained
1/2 c Sour cream
1 c Cornmeal
2 1/2 ts Baking powder
1 c Cheddar; grated

Preheat oven 350. Grease and flour 8 inch round baking pan.

Beat eggs and oil together in a large bowl until they are well blended. Drain and chop chiles and trim the corn away from cob -if using fresh-. Add chiles, sweet corn, and sour cream to egg and oil mixture. Stir well.

Mix cornmeal and baking powder together and add to the batter. Add most of the cheese to the batter, but save enough to sprinkle on top.

Give the batter a very good stir and pour into the baking pan. Sprinkle the remainder of cheese on top and bake 35-40 mins, until knife comes out clean.

Good source of protein, vitamin A, B group, calcium

From: Bobbi Z (z/
Corn Sticks or Corn Bread

1 tb Bacon drippings or vegetable shortening
2 c Finely ground white or yellow cornmeal
1 1/2 ts Baking powder
1/2 ts Baking soda
2 Eggs, lightly beaten
1 1/2 c Buttermilk or 1 percent milk

Preheat oven to 425 degrees.

Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon drippings. For crisp crust, heat greased pans 5 to 10 minutes in preheated oven, or until batter sizzles when it hits the pan. Meanwhile, stir cornmeal and baking powder with soda in mixing bowl. Beat eggs with buttermilk and stir into dry ingredients. Spoon batter into hot corn stick pans or skillet, and bake 15 to 20 minutes for corn sticks; 25 to 30 minutes for corn bread; or until browned and pulling from sides of pan. Serve immediately.

Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate, 2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium.

Francis Price writing in the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg
From: Bobbi Z (z/
El Torito's Sweet Corn Cakes

2 tbsp lard
1/4 cup butter, softened
1/2 cup masa*
3 tbsp cold water
10 oz frozen corn kernels OR 2 large cobs, kernels removed
3 tbsp cornmeal
1/4 cup sugar
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

Combine lard and butter in electric mixer bowl; beat till light and fluffy. Add masa gradually and mix till thoroughly incorporated. Add water slowly, mixing thoroughly. Place corn kernels in blender and blend till coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl. Mix quickly. Add masa mixture, mixing just till blended. Turn into 8-inch buttered baking pan. Cover with foil. Bake in preheated 350 oven 40-50 minutes or till corn cake has firm texture. Let stand at room temperature 15 minutes before cutting. Cut into squares or use small ice cream scoop. Serve with grilled poultry, meats or Mexican food. Makes 10 (2 oz) servings.

*Note: use masa that has not been mixed with lard to prepare recipe.

Posted by Jeane Bell (jeanski/ to on 03 Sep 1996.