My Recipes

Cornbread

Beth — Mon, 20 Jun 2022 16:15:33 +0000

Ingredients:
1¼ cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chilies, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Vidallia Onion Cornbread

Beth — Sun, 24 Feb 2008 01:34:00 +0000

¼ cup margarine or butter
1 large Vidalia onion, chopped
1 (8oz.) package cornbread mix (Such as Jiffy)
1 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
1/3 cup milk
1 large egg, beaten
¼ tsp. salt
¼ tsp. dill weed (optional)

Saute onion in oil in a skillet. To Jiffy mix, add egg, milk, sour cream, and cheese. Mix well. Pour into a greased 8×8 dish. Bake at 400 degrees until lightly brown.

Mexican Corn Casserole

Beth — Sat, 16 Feb 2008 21:28:00 +0000

1 large can cream style corn
1 can Mexi-corn
8 oz. sour cream
1 stick butter
1 package Mexican cornbread mix
Grated cheddar cheese

Melt butter. Add all other ingredients. Mix and bake at 350-400 degrees for 20-30 minutes.

Easy Corn Pudding

Beth — Sat, 16 Feb 2008 21:27:00 +0000

15 oz. can white cream corn
1 heaping Tbsp. flour
1 level Tbsp. sugar
2 eggs, beaten
¼ cup milk
Salt and pepper

Combine all ingredients. Bake at 450 degrees for 20 minutes.

Hoecakes

Beth — Sat, 16 Feb 2008 18:42:00 +0000

1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 Tbsp. sugar
¾ cup buttermilk
1/3 cup + 1 Tbsp. water
¼ cup vegetable oil

Mix ingredients. Heat oil for frying in a skillet. Drop about 2 Tbsp. batter per cake. Brown on each side.

Jalapeno Corn Dip

Beth — Sat, 16 Feb 2008 18:32:00 +0000

2 cans Mexi-corn drained
8 oz. sour cream
8 oz. Mayo
4 jalapeno peppers, diced
Pimentos
1 tsp. garlic powder
1 tsp. salt
8-12 oz. shredded cheese

Mix all ingredients. Keep refrigerated. You can use less mayo and sour cream if desired.