Learn how to make a corn bread recipe. This bread has been made for hundreds of years by Native Americans by grinding the corn which they grew. Since then the recipe has been modified over and over adding a variety of other ingredients.
Today cornbread is very common in restaurants and home kitchens here in the United States. Many different regions or cultures within this country have their own version. Most people will learn how to make a cornbread recipe according to regional customs. They also have their own dishes which they serve the bread with. When I grew up in my home, we always had cornbread with soup beans; I still carry on this custom today. Some areas of the South would not serve cooked greens without cornbread. In recent years I have taken up this custom because I love the way greens are served with cornbread and other garnishes.
When you learn how to make a corn bread recipe you will see these recipes are probably the most diverse of all bread recipes. I have had cornbread my whole life. It has ranged from the most horrible dry tasting stuff to the most luscious moist kind. Cornbread can be fried in bacon fat in the form of a hoecake recipe or skillet bread. Today corn meal is ground in many degrees of textures, from extremely coarse to very fine, making it suitable for many different types of recipes. Products added like baking powder and baking soda make the cornbread much lighter than the old time versions; products like sour cream and buttermilk make it much more moist. Some of the recipes are even sweetened quite a bit making it taste almost like cake.
Preheat oven to 400 F degrees.
Combine and mix all ingredients; pour into oiled muffin cups or cornbread mold.
Bake about 30 minutes or until done.
Preheat oven to 375F degrees; lightly grease 8 inch square pan.
Combine the cornmeal, salt, baking powder and baking soda; set aside.
In a large mixing bowl beat the eggs until light.
Add buttermilk and melted shortening; beat until well blended.
Add dry to egg mixture; beat until smooth and well blended.
Pour batter into prepared pan; bake 25 to 30 minutes until pick comes out clean.
Cut into 16 squares.
This hoe cake recipe is a corn bread recipe which is fried in hot fat.
Pour cornmeal into boiling water while stirring. Let cool. Shape into small patties and fry in hot fat.
Hush puppies are made from a corn bread recipe; batter is then dropped by spoonfuls and fried in hot oil. Our traditional way of having cornbread was simply mixing and baking in the oven. Corn bread dates back to the early American Indians who used to cook it over the open fires. The people of South and Central American also make a lot of different corn breads. I even tried a corn bread cake with icing on it in Costa Rica.
Hush puppies recipes are usually seasoned more than a regular corn bread recipe, usually with onion or a little garlic, then fried. These are great served with seafood. Or with anything!
Dissolve soda in the buttermilk and stir well. Combine the cornmeal, baking powder and salt. Stir in the buttermilk mixture, egg and onion; mix well. Drop by tablespoonfuls into hot oil and fry until brown on all sides.
The following cornbread recipe is my favorite. It is for a sweet moist sour cream cornbread.
As you probably know by now, I love sour cream in anything. This is one of my favorite cornbread recipes.
Preheat oven to 400F degrees.
Combine all ingredients and mix well. Pour into a greased baking eight inch pan and bake for 30 to 40 minutes.
This recipe is more like a casserole; it is deliciously flavored with jalapeno peppers and I love it with sausage.
Preheat oven to 350F degrees.
Mix all ingredients together until well blended. Bake in a greased pan or casserole dish until pick comes out clean.
Stir soda into buttermilk; add to beaten egg.
Stir in cornmeal, salt, melted fat and water; mix until smooth.
Pour ¼ cup for each pancake on hot griddle.
After browning on one side turn over to brown other side; turn only once.
Serve with jams or syrup; I like tomato preserves with these.
This is a small recipe; it makes one 8 inch pan.
Preheat oven to 350F degrees.
Combine and mix all ingredients in a bowl; mixture should be thick.
Pour into a greased iron 8 or 9 inch skillet; bake about 30 minutes and top is golden brown.
Preheat oven to 450F degrees.
Cut sausage links into thin slices; fry in ovenproof skillet, drain and reserve 1/3 cup drippings.
Place sausage slices in a layer over bottom of skillet; pour 1/3 cup of drippings over sausage.
Sprinkle cracker crumbs over the top.
In a mixing bowl combine cornmeal, baking powder, salt, milk, peanut butter and eggs.
Beat bowl mixture about 2 minutes on medium speed; pour over sausage mixture.
Bake 15 to 20 minutes until golden brown; loosen around edges and turn upside down (sausage up) on a serving platter.
Serve warm; serves 6 to 8.
NOTE: Refrigerate leftovers.
Most corn bread recipes contain baking powder, baking soda or a combination of both as leavening. Learn how to make corn bread with yeast.
Combine in a large bowl the sugar, yeast, 2 cups flour and salt.
In saucepan over low, heat the water, butter and honey to very warm (About 120 to 130F degrees).
Using mixer on low speed beat warm mixture into the dry ingredients about 2 minutes.
Beat in another ¾ cup of flour beating to a soft dough.
Turn dough out onto a floured surface; knead until smooth and elastic.
Work in more flour while kneading; shape dough into a ball and place in greased bowl turning dough to coat.
Cover bowl and let rise in a warm place until doubled in bulk; about 50-60 minutes.
Punch dough down and turn out onto lightly floured surface; cover with bowl and let rest 15 minutes.
Shape dough into a 6 ½ inch round; place on a greased baking sheet.
Cut a few crisscross on top of dough round; cover and let rise in warm place until doubled.
PREHEAT OVEN TO 350F degrees.
Bake 30 to 35 minutes until golden brown and loaf sounds hollow when lightly tapped with fingers.
Remove to rack and cool slightly; serve warm (It is good cool also!)