7 replies to this topic

[bigdaddyale]

Corn Bread 2/3 cup all-purpose flour 1/2 cup yellow cornmeal 1/2 cup corn 1/2 chopped onion 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable oil 3/4 plain yogurt 1 eggs 1/4 cup milk Optional Ingredients 1/2 cup grated cheddar cheese (optional) 2 ounces canned chilies (optional) 1/4 cup drained chopped pimiento (optional) Directions Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. To make Corn Muffins, preheat oven to 400F, spray muffin pan with non-stick cooking spray. OPTIONAL: To mix, add any combination of optional ingredients you prefer. Combine mix with egg and milk, mixing well. Fill muffin pan 1/2 full, bake for 15-20 minutes.

[Genesee Ted]

I have never heard of yogurt in cornbread. Interesting. It says 3/4, does that mean 3/4 cup?

[bigdaddyale]

I have never heard of yogurt in cornbread. Interesting. It says 3/4, does that mean 3/4 cup?

yes 3/4 cup

[Julius H Gardetto]

I am confused. Do you mean combine everything before vegetable oil together and mix in a bowl?

[bigdaddyale]

I am confused. Do you mean combine everything before vegetable oil together and mix in a bowl?

I guess I should have proof read the recipe before I posted.Mix the whole shebang in a bowl and then dump in a buttered hot CI skillet

[AspenLeif]

I can't stand flour in corn bread. If it was meant to be there it would be called corn cake.Alton Brown's recipe is the best I've found. I sometimes add jalapenos to it as well. Ingredients

• 2 cups yellow cornmeal
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 eggs
• 1 cup creamed corn
• 2 tablespoons canola oil

DirectionsPreheat oven to 425 degrees.Place a 10-inch cast iron skillet into the oven.In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

[TonyBrown]

Fancy cornbread guys. Are you guys fans of the light fluffy sweet version or the traditional more dense not sweer version?? Personally we always called the sweet version corn cake.

[al_bob]

What? no bacon grease.... pfft. it's not cornbread. Tell em' Tony.