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Corn Bread Recipe

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This recipe for Corn Bread is from The Aguilera Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dry ingredients:
1 cup flour
1 cup yellow cornmeal
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 eggs
1 cup buttermilk
1/4 cup honey

1/2 cup butter, melted and slightly cooled
8 oz creamed corn
1/2 cup shredded cheese

Directions:
Directions:
Preheat oven to 400º. Lightly grease a 9 inch cast iron skillet and place into the oven to heat up.

In a large bowl, whisk together the dry ingredients. Make a well in the center and add the buttermilk, honey, and eggs. Mix well, then stir in the slightly cooled butter, creamed corn, and shredded cheese. Mix only until combined - don't over mix.

Remove skillet from the oven and pour the batter into the hot skillet. It should sizzle!

Bake until the cornbread begins to brown on top and a toothpick inserted into the center comes out clean (about 20-25 minutes). Cool 10 minutes before slicing and serving.

Personal Notes:
Personal Notes:


Ivy House Cornbread (in Ocala):
1 box Jiffy cornbread mix
1 cup creamed corn
4 eggs
1 cup chopped onion
1 cup shredded cheddar cheese
1 stick butter, melted.
Gently mix all and pour into sprayed 9.13 pan. Bake 375º until golden brown 30-40 minutes.

Cornbread Casserole:
1 can corn, drained
1 can creamed corn
1 package Jiffy corn muffin mix
1 egg
1/2 c sour cream
1/2 c butter, melted
1 c shredded cheddar cheese
Combine all except cheddar cheese. Bake 350º for 45 minutes. Top with cheese and bake another 5 minutes.

 

 

 

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