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Genie's Southern Kitchen	[email protected]

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Breads : Cornbread
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Message 1 of 84 in Discussion

From:

Genie· (Original Message)

Sent: 11/14/2007 4:44 AM

Recipes

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Message 70 of 84 in Discussion

From:

Genie·

Sent: 9/10/2008 3:51 AM

From:

BettyGa1

Sent: 9/8/2008 8:47 PM

Bisquick Toaster Corn Cakes (Or Corn Sticks)

Ingredients

1 cup Bisquick (I used reduced fat)
1 cup yellow cornmeal
1 1/2 cups buttermilk (I used powdered)
2 tablespoons vegetable oil (I used melted butter)
2 eggs

Directions

1
Heat oven to 450 degrees.
2
Grease 2 loaf pans, (9x5x3 inches).
3
Stir Bisquick, cornmeal, buttermilk, oil, and eggs until blended.
4
Bake about 15 minutes or until toothpick inserted in center comes out clean.
5
Remove from pans.
6
Cut each loaf crosswise into 8 sticks.
7
For high altitude: bake about 20 minutes.
8
Note: I baked in muffin top pan (greased) for about 15 minutes.
9
Make sure toothpick comes out clean.
10
My edges were brown and crispy, tops were lightly browned.

Message 71 of 84 in Discussion

From:

Genie·

Sent: 9/11/2008 3:29 AM

From: chadsangel

Sent: 9/9/2008 10:53 PM

Alabama Corn Muffins

1 ½ Cups Margarine, melted

3 Cups Cornmeal

2 Cups Flour

¾ Cup Sugar

1 ½ tsp. Salt

½ tsp. Baking Soda

1 Tbsp. Baking Powder

2 ¼ Cups Buttermilk

¾ Cup Milk

3 Medium Eggs

½ Cup Cream Style Corn

Preheat oven to 350 degrees. Brush some of the melted margarine into muffin cups. Heat the muffin cups in the oven. Keep the remaining margarine warm in a saucepan over low heat. Combine the cornmeal, flour, sugar, salt, baking soda and baking powder in a large bowl and mix well. Make a well in the center of the dry ingredients. Add 2 ¼ cups buttermilk, milk, eggs and corn to the well, stirring to form a batter and adding more buttermilk, if needed. Stir the remaining warm margarine into the batter. Spoon the batter into the hot muffin cups. Bake for 20 to 25 minutes, or until the muffins are golden brown and a wooden pick inserted near the center comes out clean. Remove muffins from the oven. Let stand for 5 minutes before removing from the muffin cups. Makes 18 muffins.

Message 72 of 84 in Discussion

From:

Genie·

Sent: 9/15/2008 2:11 AM

From:

Genie· (Original Message)

Sent: 9/13/2008 1:10 PM

Quick Cheese & Bacon Corn Bread

Ingredients

1 pkg. corn muffin mix

1/2 cup grated sharp cheddar cheese

6 slices bacon, cooked and crumbled

1 egg

milk, according to pkg. directions for muffins

1/4 tsp. butter flavoring

Directions

Empty corn muffin mix into a bowl and stir in cheese and bacon.

Add egg and milk, according to the directions on pkg., and flavoring.

Pour into a greased 8" pan and bake about 25 minutes, or until done,

at baking temperature given in directions on pkg. of mix.

Message 73 of 84 in Discussion

From:

Genie·

Sent: 9/17/2008 6:37 PM

From:

Genie· (Original Message)

Sent: 9/15/2008 1:22 PM

Light Yeast Corn Bread

1 cup milk

2 cups water

1 cup yellow cornmeal

1 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon granulated sugar

2 tablespoons butter

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons

2 large eggs

In a saucepan, bring milk and water to a boil. Carefully sift in

cornmeal, stirring constantly. Reduce the heat and cook until

thickened, stirring occasionally. Remove from the heat and cool

slightly. Beat in flour, salt, sugar, butter, and yeast. Cover and

set aside for 1 1/2 hours.

Beat in eggs and pour the batter into a greased 8-inch pan. Let rise

for 15 minutes.

Bake in a preheated 375*F oven for 35 minutes, or until lightly

browned.

Makes 8 servings.

Message 74 of 84 in Discussion

From:

Genie·

Sent: 10/1/2008 3:58 AM

From:

Genie· (Original Message)

Sent: 9/29/2008 8:29 PM

Down Home Corn Bread

12 Slices Bacon

2 Cup Self-rising Cornmeal

2 Tbs Sugar

1/2 Cup Creamy Peanut Butter

2 Eggs, beaten

1 Cup Milk

3 Tbs Bacon Drippings

In ovenproof skillet, cook bacon until golden and crisp. Remove to paper

towel; crumble when cool; set aside.

Pour off all but about 1 teaspoon bacon grease (reserving the rest for

later

use) and place pan in oven; then set oven to 425 degrees.

In mixing bowl, combine cornmeal and sugar. Cut in peanut butter until

crumbly.

In separate bow, combine eggs, milk, bacon grease and crumbled bacon.

Pour into cornmeal mixture, stirring just until blended, and pour

mixture into hot skillet.

Return to oven and bake at 425 degrees for 15 - 20 minutes or until

tests done.

Message 75 of 84 in Discussion

From:

Genie·

Sent: 10/9/2008 8:29 PM

From:

Genie· (Original Message)

Sent: 10/8/2008 3:36 PM

Bacon-Cheddar Hot-Water Cornbread

Ingredients

2 cups white cornmeal

1/4 teaspoon baking powder

1 1/4 teaspoons salt

1 teaspoon sugar

1/4 cup half and half

1 tablespoon vegetable oil

2 cups boiling water

softened butter

8 slices cooked and crumbled bacon

1 cup shredded sharp cheddar cheese

4 minced green onions

Preparation

Combine first 4 ingredients in a bowl; stir in half and half and 1

tablespoon oil. Gradually add boiling water, stirring until batter is

the consistency of grits. Stir in the bacon, cheese and green onions.

Pour oil in depth of 1/2 inch into a large heavy skillet; place over

medium-high heat. Scoop batter into a 1/4 cup measure; drop into hot

oil, and fry, in batches, 3 minutes on each side or until golden.

Drain on paper towels. Serve with softened butter.

NOTE: The amount of boiling water needed varies depending on the type

of cornmeal used. Stone-ground (coarsely ground) cornmeal requires

more liquid.

Yield

1 dozen

Southern Living, JANUARY 2001

Message 76 of 84 in Discussion

From:

Genie·

Sent: 10/11/2008 7:08 PM

From:

BettyGa1

Sent: 10/10/2008 3:11 PM

Autumn Cornmeal Muffins Ingredients

1 cup All purpose flour	1 cup Orange juice
1 cup Cornmeal	1/4 cup Vegetable oil
2 teaspoons Baking powder	1 large Egg , beaten
1/2 teaspoon Salt	1 cup Dried cranberries
1/8 cup Sugar (optional)	1/4 cup Pecans , chopped

Instructions for Autumn Cornmeal Muffins

1. Preheat oven to 400. Spray a muffin tin with cooking spray (like Pam).

2. Combine all the dry ingredients except cranberries and pecans.

3. Add the oil, juice and egg and stir until just moistened. Stir in the cranberries and pecans.

4. Spoon batter into muffin tins. These do not rise a lot so you can use a generous amount for each muffin, filling each or more.

5. Bake for 15 minutes, or until a skewer stuck into your biggest muffin comes out clean.

Message 77 of 84 in Discussion

From:

Genie·

Sent: 10/13/2008 3:53 AM

From:

Genie· (Original Message)

Sent: 10/12/2008 12:45 PM

Broccoli Cornbread Muffins

Ingredients

1 (8 1/2-ounce) package corn muffin mix

1 (10-ounce) package frozen chopped broccoli, thawed

1 cup (4 ounces) shredded Cheddar cheese

1 small onion, chopped

2 large eggs

1/2 cup butter or margarine, melted

Preparation

Combine first 4 ingredients in a large bowl; make a well in center of

mixture.

Stir together eggs and butter, blending well; add to broccoli mixture,

stirring just until dry ingredients are moistened. Spoon into lightly

greased mini muffin pans, filling three-fourths full.

Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3

minutes before removing from pans.

Yield

2 dozen mini muffins

Southern Living, APRIL 2003

Message 78 of 84 in Discussion

From:

Genie·

Sent: 10/14/2008 8:05 PM

From:

Genie· (Original Message)

Sent: 10/13/2008 2:20 PM

Ham and Cheese Corn Muffins

Makes 9 muffins

1 package (about 8 ounces) corn muffin mix

1/2 cup chopped deli ham

1/2 cup (2 ounces) shredded Swiss cheese

1/3 cup reduced-fat (2%) milk

1 egg

1 tablespoon Dijon mustard

1. Preheat oven to 400°F. Combine muffin mix, ham and cheese in medium bowl.

2. Combine milk, egg and mustard in 1-cup glass measure. Stir milk mixture

into dry ingredients; mix just until moistened.

3. Fill 9 paper cup-lined 2-3/4-inch muffin cups two-thirds full with

batter.

4. Bake 18 to 20 minutes or until light golden brown. Remove muffin pan to

cooling rack. Let stand 5 minutes. Serve warm.

Serving Suggestion For added flavor, serve Ham and Cheese Corn Muffins with

honey-flavored butter. To prepare, stir together equal amounts of honey and softened butter.

Message 79 of 84 in Discussion

From:

Genie·

Sent: 10/14/2008 8:17 PM

From:

BettyGa1

Sent: 10/13/2008 6:50 PM

PORTUGUESE CORN BREAD

1 1/2 cups cornmeal
1 1/2 teaspoons ground pepper
1 1/2 teaspoons salt
1 cup boiling water
1 package rapid-rise yeast
1 teaspoon sugar
1/4 cup hot water (125°F. to 130°F.)
1 tablespoon olive oil
2 cups (about) bread flour

Olive oil

Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.

Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.

Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.

Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)

Makes 1 loaf.

Message 80 of 84 in Discussion

From:

Genie·

Sent: 10/14/2008 8:20 PM

From:

BettyGa1

Sent: 10/13/2008 6:53 PM

BUTTERMILK CORN BREAD

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

1 1/2 cups yellow cornmeal
1 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 large eggs

Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)

Serves 12.

Variations: Use 1 tbsp. sugar and lard instead of oil.

Message 81 of 84 in Discussion

From:

Genie·

Sent: 10/18/2008 9:10 PM

From:

Genie· (Original Message)

Sent: 10/16/2008 4:41 PM

Cornbread

1 C flour

1 C. cornmeal

1/4 C. sugar

4 t. baking powder

1/8 t. salt

1/4 C. oil

1 C. milk

1 egg

Mix all ingredients well. Grease square baking pan with butter or spray. Bake at 400 for 35-40 minutes.

Message 82 of 84 in Discussion

From:

Genie·

Sent: 10/19/2008 8:40 PM

From:

Genie· (Original Message)

Sent: 11/9/2006 12:23 PM

Fiesta Pumpkin Corn Muffins

1 cup yellow cornmeal
1 cup flour
1/2 teaspoon high quality chili powder
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup cooked pureed pumpkin
1 cup milk
2 tablespoons vegetable oil
1 4 ounce can chopped green chiles
1 small diced and seeded tomato
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In a large bowl mix the dry ingredients.
In a smaller bowl, beat the eggs. Blend in the pumpkin, milk, and
oil. Fold in the chiles and tomato. Blend the wet ingredients into
the dry until the batter is just barely moistened. Spoon into greased
or papered muffin cups. Sprinkle with the cheese and bake for 20-25
minutes or until a toothpick inserted in the middle comes out clean.
Remove from the pan immediately and serve warm. Can be baked ahead
and reheated before serving

Message 83 of 84 in Discussion

From:

Genie·

Sent: 10/24/2008 2:44 AM

From:

Genie· (Original Message)

Sent: 10/22/2008 2:57 PM

Sweet Corn Bread

If you enjoy a sweet and moist corn bread, you will like this recipe.

Serve warm with a drizzle of honey.

Estimated Times:

Preparation - 10 min

Cooking - 35 min

Yields - 12 servings

1 1/2 cups all-purpose flour

2/3 cup sugar

1/2 cup * ALBERS Yellow Corn Meal

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 eggs, lightly beaten

1/3 cup vegetable oil

3 tablespoons butter or margarine, melted

PREHEAT oven to 350 F. Grease an 8-inch square baking pan.

COMBINE flour, sugar, cornmeal, baking powder and salt in a medium

bow. Combine milk, eggs, vegetable oil and butter in a small bowl;

mix well. Add to flour mixture; stir just until blended. Pour into

prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out

clean.

FOR MUFFINS:

SPOON batter into 18 to 20 greased or paper-lined muffin cups,

filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick

inserted in center comes out clean. Cool in pans on wire racks for 5

minutes; remove to wire racks to cool slightly. Serve warm.

* ALBERS White Corn Meal can also be used.

NOTES:

HIGH ALTITUDE (3500 to 6000 feet):

Corn Bread - no change needed.

Corn Muffins - bake for 20 to 24 minutes.

Source: VeryBestBaking

Message 84 of 84 in Discussion

From:

Genie·

Sent: 11/4/2008 7:11 PM

From:

Genie· (Original Message)

Sent: 11/2/2008 1:06 PM

Green Chile Corn Muffins

Vegetable oil cooking spray

1 1/4 cups stone-ground cornmeal

1/2 teaspoon salt

2 teaspoons baking powder

1 cup shredded sharp Cheddar

1 (8-ounce) can cream-style corn

1 cup sour cream

1 (4-ounce) can chopped green chilies

1/2 cup canola oil

2 large eggs, lightly beaten

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.

In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Source: Paula Deen

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