Classic Cornbread

Classic Cornbread

(with a twist)*

4 tbsp. butter

1½ cups cornmeal

½ cup all-purpose flour

1 tsp. salt

1 tsp. fresh ground black pepper

½ tsp. baking powder

½ tsp. baking soda

1 large egg

1¼ cups buttermilk

½ cup creamed corn

Preheat oven to 450º. Place 1 tbsp. butter in 10” cast iron skillet and heat for 5 minutes. Combine cornmeal, flour, salt, pepper, baking powder, and baking soda in large bowl. Stir together egg, buttermilk and cream corn and add to cornmeal. Stir just to combine; add remaining butter. Pour into hot skillet. 

Bake at 450º for 20 minutes or until golden brown.  Cool 5 minutes and remove from pan.

© Crackerberries 2015

* So it might not actually be classic, but my hubby doesn't really care for cornbread because it's always dry and crumbly. I love it.  I thought I'd see what I could do to make it not so dry and crumbly. Adding creamed corn to the mix was the ticket. I'll never make it any different again.  Of course I might add some Chile peppers and some scrambled pork sausage to the mix, but never again without the corn. YUM!

Mini Jalapeño & Chive Cornbread Loaves

1½ cups self-rising cornmeal

¾ cup milk

1 egg

1 Tbsp oil

1 cup fresh chives

1 cup shredded mozzarella

8 slices (pickled or fresh) jalapeños

Combine milk, egg and oil together in large measuring cup.  Pour over cornmeal in large bowl and mix just until moist.  Fold in chives and most of mozzarella (save some to sprinkle on top).  Spoon into greased mini loaf pans; sprinkle with leftover mozzarella and add two slices of jalapeño to tops of each loaf.  Bake 375º for 20-25 minutes.  Let cool a few minutes before removing from pan and serve warm.

© Crackerberries 2011

Cornbread Quiche

CRUST

2/3 cup yellow corn meal

2/3 cup all purpose flour

1/3 cup butter flavored Crisco

2 Tbsp sugar

1 egg

1 Tbsp water

FILLING

2/3 cup half+half

2 eggs

1 Tbsp basil

1 tsp fresh ground pepper

2 Tbsp minced onions

2 Tbsp bacon bits

1¾ cup corn (fresh or frozen)

Preheat oven to 350º.

Combine corn meal, flour and sugar together and mix well.  Add shortening and mix until crumbly; add egg and mix well.  Add water if needed. 

Press crust in quiche dish making it thick up the sides of the dish.  Cover with aluminum foil, press against crust; bake for 10 minutes, remove foil and bake an additional 5 minutes.

Meanwhile beat eggs and add half & half, pepper, basil, onions and bacon bits.  Mix well.  Fold in corn.  Pour mixture over hot crust and smooth corn evenly over top.  Bake 350º for 45 minutes or until a knife inserted in center comes out clean.  Let stand 10 minutes before cutting.

© Crackerberries 2011