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Soul Food Online

22 Cornbread Recipes
2003

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Table of Contents

1. Welcome
2. Cornbread
3. Quick Sour Cream Cornbread
4. Onion Cheese Cornbread
5. Skillet Sour Cream Cornbread
6. Cheddar Jalapeno Cornbread
7. Skillet Cornbread
8. Crackling Cornbread
9. Cornbread Loaf
10. Oklahoma Spoon Bread
11. Special Skillet Cornbread
12. Whole Wheat Cornbread
13. Corn Meal Muffins
14. Hush Puppies
15. Spoon Cornbread
16. Excellent Cornbread
17. Mexican Cornbread
18. Crawfish Cornbread
19. Hoe Cakes
20. Fried Hoe Cakes
21. Prune Cornbread
22. Spoon Bread
23. Hush Puppies
24. Odelia Marie’s Cornbread Dressing

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Welcome

One of my favorite things in this world bread, especially cornbread.


Growing up a special treat would be a slice of my Grandma’s hot fresh
cornbread with a glass of milk.

There are 22 cornbread recipes in this e-book. With one bonus recipe for
my Mother’s cornbread dressing.

The jalapeno cheese and spoon breads are my favorites. I could eat those
everyday. I serve the crawfish cornbread with okra and tomatoes, a bottle
of merlot and make a meal out of it.

Enjoy these recipes, try them all and submit your favorite recipes to soul
food online.

Best Wishes,

Christi

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Corn Bread

1 1/4 cups flour


3/4 cups cornmeal
¼ cup sugar
4 1/4 tsp. baking powder
1/2 tsp. salt
1 egg beaten
2/3 cups milk
1/3 cup melted margarine

Preheat oven to 425 f for around 15 minutes.


Grease loaf tin (8x4) Sift dry ingredients.
Mix together egg with milk and melted margarine.
Pour milk mixture in dry ingredients. Do not over mix.
Pour greased loaf tin, and bake for about 30 minutes.
Serve hot.

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Quick Sour Cream Cornbread

1 package corn bread mix


1 8 oz carton sour cream
1 8 oz can cream style corn
3 eggs beaten
1/2 c. olive oil

Combine all ingredients in a bowl, mixing well.


Pour into a greased 8-inch square-baking pan.
Bake at 375 f for 45 minutes.
Serve hot.

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Onion Cheese Cornbread

1 1/2 cups chopped onions


¼ cup butter
1cup sour cream
1 cup shredded sharp cheddar cheese
1 package corn muffin mix
2 eggs beaten
½ cup milk
1 16 oz can cream style corn
1/4 tsp. cayenne pepper
1 tbsp. Parmesan cheese

Sauté onions in butter in a skillet, cool.


Stir in sour cream and 1/2 cup cheddar cheese.
Combine muffin mix, eggs, milk, corn and cayenne pepper
in a bowl, mixing well. Pour into a greased 9 inch square baking pan.
Spoon onion mixture over top. Sprinkle with remaining cheddar cheese and
Parmesan cheese. Bake at 425 f for 30 minutes.
Makes 6-8 servings

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Skillet Sour Cream Cornbread

1/2 cup Olive Oil


1cup sour cream
2 eggs
1 8 1/2 oz can cream style corn
1 cup self rising cornmeal
1 tsp. baking powder

Combine first 4 ingredients in a bowl mixing well.


Add cornmeal and baking powder, mixing well.
Pour into greased 10 inch iron skillet.
Bake at 400 f for 30 minutes or until corn bread test done
Makes 8 servings.

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Cheddar Jalapeno Cornbread

5 slices of bacon
2 eggs
1 1/4 cups milk
2 cups self rising cornmeal
2 tablespoons sugar
¼ teaspoon garlic powder
1 (8 oz) can of cream style corn
1 cup chopped onions
3/4 cup (3 ounces) shredded Cheddar cheese
2 tablespoons chopped jalapeno peppers
2 tablespoons chopped pimiento

Cook bacon in a 9 inch cast iron skillet until crisp, remove bacon and
crumble, set aside. Drain skillet, reserving
5 tablespoons drippings. Coat bottom and sides of skillet with 1
tablespoons of the drippings. Heat skillet in 400 f oven while mixing
ingredients.

Beat eggs in a medium mixing bowl, stir in milk and 4 remaining


tablespoons of bacon drippings. Add bacon and remaining ingredients, and
mix well. Remove skillet from oven, pour batter into skillet. Bake at 400 f for
35 minutes or until cornbread is golden brown. Makes 8-10 servings.

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Skillet Cornbread

1 cup self rising cornmeal


1 cup self-rising flour
1 1/2 cups buttermilk
¼ cup olive oil
2 eggs beaten
1 tablespoons brown sugar

Combine cornmeal and flour. Combine remaining ingredients and add to


dry mixture stirring until smooth.

Pour the batter into a well greased 10 inch cast iron skillet. Bake at 450 f
for 20-25 minutes. Remove from heat and invert on a plate. Makes 8-10
servings.

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Crackling Cornbread

2 cups cornmeal
1 teaspoon baking soda
½ teaspoon salt
2 eggs beaten
2 cups buttermilk
1/4 olive oil
1 cup cracklings

Combine cornmeal, soda and salt mixing well. Add eggs, buttermilk, and
olive oil stir until smooth. Stir in cracklings.

Place a well-greased 9 inch square baking pan in a 450 f oven for 3-5
minutes or until hot. Remove pan from oven and pour batter into pan. Bake
at 450 f for 25 minutes or until golden brown. Makes 9 servings.

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Cornbread Loaf

1 1/2 cups cornmeal


1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups half and half
1/3 cup shortening, melted
¼ cup butter
2 eggs beaten

Combine cornmeal, flour sugar, baking powder, and salt in a large bowl
and mix. Combine remaining ingredients and mix well add to dry mixture
and stir until smooth.

Pour into a greased 9 by 5 by 3 inch loaf pan. Bake at 350 f for 55 minutes
or until a wooden pick comes out clean. Cool loaf in pan 10 minutes
remove from pan. Serve warm or cool completely on wire rack. Makes 1
loaf.

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Oklahoma Spoon bread

1/2 cup cornmeal


1/2 teaspoon salt
2 cups milk
1 tablespoon butter
1 teaspoon baking powder
3 eggs separated
1 tablespoon butter

Combine cornmeal salt, milk and butter in a saucepan and cook over
medium heat stirring constantly until smooth and thickened. Removed from
heat, stir in baking powder.

Beat egg yolks until thick and lemon colored, stir into cornmeal mixture.
Beat egg whites (at room temp) until stiff peaks form; fold into cornmeal
mixture.

Place 1 tablespoon butter in a 1 1/2 quart casserole--heat dish at 350 f for


3 to 5 minutes or until hot. Remove from oven, pour batter into dish. Bake
at 350 f for 30 minutes or until brown. Makes 4-6 servings.

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Skillet Cornbread

1 cup all purpose flour


½ cup yellow cornmeal
¼ cup sugar
¾ teaspoon salt
3 teaspoon baking powder
Pinch of ground nutmeg
1 cup whole milk
1 egg, beaten
¼ cup olive oil

Preheat oven to 425 deg. F. Mix dry ingredients in a large bowl. Slowly
add milk, beaten egg, and vegetable oil, and mix well; set aside. Coat a
10" cast-iron skillet with additional oil, and place in preheated
oven for approx 10 to 15 minutes (oil should start to smoke). Remove the
skillet and pour in batter. Reduce oven heat to 400 deg F. and bake for
20 to 25 minutes. Remove bread from oven and brown under a broiler.
Turn out onto an ovenproof plate and serve hot with melted butter.

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Whole Wheat Cornbread

¼ cup vegetable shortening


1 cup yellow cornmeal
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ cup milk
1 egg, beaten

Heat shortening in a 10" cast-iron skillet for 10 to 15 minutes. While


skillet is heating, combine dry ingredients in a mixing bowl. Add milk
and egg; mix until blended. Remove skillet from oven and tilt to coat
evenly with the melted shortening. Pour the melted shortening into the
cornmeal mixture, and stir well. Pour back into the hot skillet, and bake
for 20 to 25 minutes or until a wooden pick inserted in the center comes
out clean.

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Corn Meal Muffins
1 cup all purpose flour
3 ½ teaspoons baking powder
2 tablespoons sugar
1 teaspoons salt
1 cup yellow cornmeal
1 large egg
1 cup milk
¼ cup vegetable oil
Preheat oven to 425°F. Sift flour, baking powder, sugar and salt into a
medium bowl. Add the cornmeal and stir to mix well. In a small bowl, lightly
beat the egg. Add the milk and oil, and pour all at once into the dry
ingredients. Stir mixture only until dry ingredients are moistened. Batter will
be a little lumpy.
Drop batter from a tablespoon into prepared muffin cups (grease or spray
with vegetable cooking spray), filling each cup 1/2 to 2/3 full. Bake 18 to 20
minutes, or until golden brown. Remove and serve hot with butter. Makes a
dozen muffins.

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Hush Puppies
¾ cup corn meal
1/3 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
1 egg
2 tablespoon bacon drippings, melted
1/3 cup finely chopped onion
vegetable shortening for frying
Combine all the ingredients together in a large bowl, and mix well.
Melt enough shortening in a skillet or deep fryer to completely cover the
hush puppies. Heat to a temperature of 375° f. Drop batter by spoonfuls
(roughly 1-½ inches in diameter), a few at a time, into hot oil and deep fry
until crisp and golden brown, 2 to 3 minutes.
Drain on paper towels, and serve at once. Makes about a dozen.

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Spoon Cornbread

2 cups water
1 cup white cornmeal
1 cup milk
1 tablespoon butter
1 teaspoon salt
2 eggs

Mix the water and cornmeal and bring slowly to the boiling point. Cook five
minutes. Add the milk, butter, salt and well-beaten eggs. Beat thoroughly
and bake in a well-greased pan for twenty-five minutes in a moderately hot
oven (350 degrees F.). Serve from the same dish with a spoon.

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Excellent Cornbread

1 cup of cornmeal
½ cup whole-wheat flour
1tablespoon baking powder
1/3 tablespoon sugar
½ teaspoon salt
1/3 cup unsweetened applesauce
¾ cup milk
2 egg whites or egg substitute
1 15 oz can creamed corn

Preheat oven to 425 degrees. Spray 8x8 pan and preheat in oven. Mix all
ingredients together and pour into hot pan. Bake 20 minutes or until done.
Refrigerate leftovers/freezes well.

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Mexican Cornbread

3 cups cornmeal
1/2 cups flour
2 tsp baking soda
2 teaspoon salt
2 tablespoon sugar
3 eggs, beaten
2 1/2 cups buttermilk
1/2 cup oil
1 large onion
1/2 teaspoon garlic powder
1/2 cup jalapeno pepper
1 oz chopped pimiento
1/4 lb crisp bacon
15 oz cream corn
1 1/2 cup grated cheese
Have all ingredients at room temperature. Chop the onion and the
jalapenos finely. Crumble the bacon. Mix together the cornmeal,
flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk
together the buttermilk, beaten eggs, and oil. Add to the dry
ingredients with a few swift strokes of the mixing spoon. Don't beat
the dough -- just stir enough to moisten all particles. Fold in the
onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese
quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30
minutes, until the top is browned and a toothpick tests clean.

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Crawfish Cornbread

1 cup white cornmeal


½ teaspoon soda
1 teaspoon salt
¼ cup cooking oil
1 can cream style corn
2 eggs
½ lb grated cheddar cheese
3 chopped jalapeno peppers
1 cup chopped onions
1 lb chopped crawfish
Mix all ingredients as listed into large mixing bowl. Mix thoroughly. Pour
ingredients into lightly greased 8x10 baking pan. Bake 45 minutes at 350
degrees.

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Hoe Cakes
2 cups yellow cornmeal
3 cups boiling water
1 egg, beaten
2 Tbsp shortening
½ cup milk
Bring water to a boil in a large saucepan. Slowly add cornmeal to boiling
water. Reduce heat and cook, stirring constantly for about 3 minutes.
Remove from heat. Add egg, blending in quickly. Add shortening and stir
into mixture until melted. Add milk. Allow the batter to cool enough to
handle and then form into balls. Flatten balls to about ½ inch patty and fry
in a hot skillet, with about ¼ inch of oil, shortening or bacon grease.

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Fried Hoe Cakes
1 cup self rising flour
2 cups corn meal
butter
water

Put your corn meal and flour into bowl and add enough water to make stiff
batter. Get your iron skillet hot add butter (about 2 or 3 tablespoons)
Drop batter by the tablespoon full. (like pancake size) fry until golden
brown.

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Prune Cornbread
1 cup sifted flour
1 tablespoon baking powder
¾ teaspoon salt
1 tablespoon sugar
1 cup yellow corn meal
2 eggs well beaten
2 tablespoons melted shortening
½ cup pitted cooked prunes chopped.
1 cup milk
Sift flour, baking powder, salt and sugar together. Stir corn meal
thoroughly into flour mixture. Combine eggs, shortening, prunes
and milk and add to dry ingredients. Mix pour into greased pan
and bake in 375 f oven about 30 minutes. Makes 1 8x8x2 inch
loaf.

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Spoon Bread
2 cups white corn meal
2 cups boiling water
1 teaspoon salt
3 tablespoons melted shortening
1 ½ cups milk
3 eggs separated
Sift corn meal and mix with boiling water stirring until smooth
and free of lumps. Add salt shortening and beaten egg yolks .
Beat egg whites until stiff but not dry and fold in. Pour into
greased baking dish and bake at 350f fir 45 minutes. Serve
warm with butter.

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Hush Puppies
¾ cup white cornmeal
½ cup flour
½ teaspoon salt
1 teaspoon baking powder
Mix sifted ingredients together. Add 1 egg with ½ cup buttermilk
and beat together
¼ to ½ cup green pepper, minced
¼ to ½ cup onion, minced
Add about to dry mixture and blend well. Melt 3 tablespoons
bacon fat. Add egg and buttermilk to dry ingredients slowly.
Adding only enough liquid to make a thick mixture. Add hot fat
and shape by hand or drop by tablespoon into fish and grease.
Cook until golden brown. Serves 6.

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Odelia Marie's Special cornbread Dressing
For Cornbread
2 cups Aunt Jemima cornbread mix
2 box jiffy cornbread mix
3 eggs
2 cup milk
½ cup water
1 tablespoon baking powder
½ cup olive oil
2 small loaves of white bread
3 tablespoons poultry seasoning
1 can cream of chicken soup
1 can chicken broth
chicken bullion cubes

Mix the above, except the last five ingredients, in a large bowl (can use
electric mixer.) Add 1/4 c oil to mixture, use the other 1/4 c oil to grease a
large shallow [12 x 16 ] pan, I use my boiler pan. Bake at 350 degrees until
good and brown. I like my cornbread thin with lots of crust.

Toast 2 loaves of bread in oven or toaster till it turns brown and hard. Mix
broken toast with cut-up cornbread in a large roaster. Add poultry
seasoning to bread mixture, mix well, then set aside.

Chop in food processor


1 large celery stalk
1/2 green pepper
3 large onions
3 cloves of garlic

Place chopped up veggies in large pot with enough water to cover


vegetables. Add 6 chicken bullion cubes to this mixture, cook until tender,
but still firm. Then add one can cream of chicken and to this mixture. Then
pour this mixture over the bread mixture, mix well. Add chicken broth to
dressing until mixed well and easy to stir. Bake at 350 degrees in a well-
greased casserole dish. Cook until well done.

This is a serving for 12 or more. I usually freeze 1/2.

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