Montanas Cornbread Copycat Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Preheat oven to 350°F Grease 8-inch square baking pan.
• Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
• Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
• For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

Steps:

• Preheat oven to 400 degrees. Line a muffin pan with 16 liners and set aside.
• In a large bowl mix together cornmeal, flour, baking powder, salt, and baking soda.
• In a separate medium bowl, cream together eggs, sugar, shortening and vanilla using an electric mixer.
• Pour the wet ingredients into the bowl with the dry ingredients and stir.
• Add in milk, vegetable oil, and honey. Mix well until batter is smooth.
• Fill each muffin cup about 3/4 full and bake for 18-20 minutes (watch for the tops to turn or until golden).
• Remove from oven and top each muffin with butter while they are hot so that the butter can melt and sink into the muffin.

Steps:

• Preheat oven to 400°F.
• Mix together all ingredients in the order given.
• Pour into greased 8" or 9" iron skillet.
• Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
• Serve warm with Maple Butter.
• MAPLE BUTTER:.
• Allow butter to soften to room temperature.
• In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
• Slowly drizzle syrup into mixture until well blended.