WEST VIRGINIA CORNBREAD
This is the homemade cornbread made by members of my family. Since West Virginia is a "northern" southern state, we make a sweeter cornbread than you'll find in the Deep South, but not as sweet as the "sweet as cake" cornbread you find in other parts of the country. Adjust the sugar, as desired. Interestingly enough, this recipe is the same as one posted as "Hoop De Doo Cornbread" on the site with recipes from Walt Disney World. I guess that just shows that it REALLY is a "Small World." =^..^=
Provided by Fran Miller @TchrLdy71
Categories Other Breads
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Spray the inside of a 13 x 9" baking pan with cooking spray. OR-- Put a few tablespoons of butter in a large cast iron skillet and place in the oven to preheat with the oven.
- In a medium-sized bowl, stir together the dry ingredients; cornmeal, sugar, salt, baking powder, and flour. Mix until well-blended.
- In a large bowl, add the vegetable oil, milk, and eggs. Beat with a mixer until blended.
- SLOWLY add the dry ingredients, mixing with the mixer just enough to incorporate all of the ingredients.
- Pour into the prepared baking pan. Bake at 375 degrees F. for 20-25 minutes, or until a toothpick in the center comes out clean and the cornbread is golden brown. If you used a cast iron skillet, check a few minutes earlier. Just in case...
- Cool 5 minutes before cutting, if you can wait.
- Enjoy with your favorite entree. =^..^=
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
BEANS AND CORNBREAD, PIONEER WOMAN
Make and share this Beans and Cornbread, Pioneer Woman recipe from Food.com.
Provided by Sheila the Great
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don't over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.
- CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
Nutrition Facts : Calories 376.1, Fat 17.4, SaturatedFat 5, Cholesterol 37.5, Sodium 945.5, Carbohydrate 43.2, Fiber 9.2, Sugar 1.9, Protein 13.4
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