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Azazello1313

cornbread recipe?

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my wife seems to want to make the stuff like 3 times a week. which is fine with me, i love cornbread...only problem is she makes this decent, but very generic betty crocker type recipe that can be a little dry and just kinda boring in general.

 

so...anyone have any intriguing cornbread recipes to add a little spice to our cornbread lives?

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We just use the stuff you buy in a box, Jiffy is it's name. Tastes great and is easy as heck to make.

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1 C ap flour

1 C yellow or white cornmeal

2-4 tbs sugar (i like it sweeter)

1 tbs baking powder

1/2 tsp salt

2 eggs

1 C milk

1/4 C veg oil

1/4 C honey

 

 

in 1 bowl combine the dry ingredients. in anotherthe wet. add wet to dry.mix until just smooth (don't overbeat). pour into a 9x9. 425 for 20-25.

Edited by Bier Meister

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oops...forgot you asked for some variations....

 

 

can use some whole corn kernals in there. while not my favorite, people have liked diced, roasted jalapenos. can use diced sauted (or carmelized) onions. small dice of pineapple or mandarin oranges.

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:D do you mean sugar? brown sugar?

 

 

 

:D sugar

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a variation on a Bier's variation...

 

with the Jalepenos, add shredded cheddar cheese

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We just use the stuff you buy in a box, Jiffy is it's name. Tastes great and is easy as heck to make.

 

 

+1 - I like to add sliced jalepeno and jack or strong cheddar.

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only problem is she makes this decent, but very generic betty crocker type recipe that can be a little dry and just kinda boring in general.

 

I like to add (amongst other things), about a quarter cup of canned cream corn to my batter. It takes care of the dry problem.

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Blueberry Breakfast Cornbread - A brunch favorite at the WashD house hold!

 

Makes one 8-inch Square

 

Ingredients

1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)

1 cup yellow cornmeal (5 1/2 ounces)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1 cup fresh blueberries , or unthawed frozen

1/4 cup packed light brown sugar (1 3/4 ounces)

3/4 cup frozen corn (3 1/2 ounces), defrosted

3/4 cup buttermilk

1/4 cup maple syrup

2 large eggs

8 tablespoons unsalted butter (1 stick), melted and cooled slightly

2 tablespoons granulated sugar

Instructions

 

1.

 

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.

2.

 

2. In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3.

 

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Edited by WashingtonD

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