Cornbread Recipes

Contents

• Contents
• Basic Cornbread
• Grandma Lane's Cornbread (aka The One True Cornbread)

There is also a great page on cornbread at http://www.mindspring.com/~tomc/cornbred.htm.

Basic Cornbread

I've tried a couple other recipes (though not yet the one below), and this is the recipe I keep coming back to. I got it at a Bed & Breakfast on Vancouver Island a few years when my parents were out visiting.

• 3/4 cup cornmeal
• 1 cup milk
• 1/2 cup wholewheat flour
• 1/2 cup allpurpose flour
• 4 tsp baking powder
• 1/4 cup sugar
• 1 egg
• 1/3 cup oil

Preheat the oven to 400F and lightly grease a 9-inch square pan. Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Pour into the prepared pan and bake for 25 minutes or until a toothpick comes out clean from the center of the pan. Makes 16 squares.

I like to vary this and make it more nutritionally complete by adding a few extras to the flour before stirring in the cornmeal. One variant is to fry up a few sausages, chop them into little bits, and add them to the flour. Another is to chop up some green (or red) pepper and onion (zucchini is also nice) and add that to the flour with a teaspoon of oregano. I haven't tried both together yet, but probably will sometime. I often cut these into 8 pieces instead of 16 and freeze whatever I don't eat right away so I can just pull out one or two and microwave them if I feel like a quick snack or a light meal.

Grandma Lane's Cornbread (aka The One True Cornbread)

Newsgroups: rec.food.cooking
From: terran@en.ecn.purdue.edu (Terran Lane)
Organization: Purdue University Engineering Computer Network
Date: Thu, 8 Jul 93 05:58:05 GMT

OK, I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Well, coming from a southern Indiana family, I have some experience with this stuff. So here, for your culinary pleasure I present to you the recipe descended to me from my Grandmother via my Dad. Not to be arrogant or anything ;-) but this is the only cornbread I've ever had that is even worth eating. (Not that being raised on the stuff would have anything to do with that opinion...) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking...)

• 0.75 cup whole-kernel stone ground cornmeal
• 0.25 cup wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 0.25 to 0.33 teaspoon baking soda
• 2 level tablespoons sugar
• 1 egg
• 2 tablespoons melted fat (see above)
• 0.75 to 1 cup buttermilk (*)

In a 9'' cast iron skillet, melt 2+ tablespoons of fat (Crisco, bacon fat, etc). Pre-heat oven to 375F.

Mix dry ingredients together; mix in egg and buttermilk to make a goopy, sloppy mix, and pour into (slightly) warm skillet. Bake fifteen minutes (**). Turn out onto a warm plate and serve.

(*) If real buttermilk is not available, it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temp (or slightly more) for about an hour.

(**) When tableknife stuck in center of pan comes out clean the bread is done.

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Cornbread Recipes

Brian Edmonds <brian@gweep.ca> February 22, 1998