Am hoping to whip-up some great corn-bread soon--Any suggestions or good ol' recipes??

I'll have about twenty people to 'tempt' at a pot-luck dinner...Am hoping to whip-up some great corn-bread soon--Any suggestions or good ol' recipes??
Old Fashioned Corn Bread





1 cup corn meal - see note


1/2 cup white flour


1/2 c whole wheat flour


1/4 c honey


1/4 c oil or melted butter


1/2 tsp salt


4 tsp baking powder


1 c milk


1 egg





Stir dry ingredients together.


Beat milk %26amp; egg together





Add oil to cup measure, add to dry ingredients





Add honey to cup measure, add to dry ingredients





Add egg %26amp; milk. Mix well. Do not over-mix.





Bake in a greased 11'; x 7'; pan 20-25 minutes in a 425 degree oven





Note -Look for whole grain, stone ground corn meal, it's much better than that stuff in round cardboard containers at the grocery store.





Measuring the oil and then the honey will keep the honey from sticking to the cup measure.





This recipe doubles well. Use a 13'; x 9'; pan.





Best of luck!Am hoping to whip-up some great corn-bread soon--Any suggestions or good ol' recipes??
several ways, cook regular and when done add butter and garlic power on top of it..........add corn and minced garlic in the mix, or mix it up and fry in a fry pan, tastes good and fast to serve..
how about southwest style. add a little chili powder and spicy pepper of your choice. if you want different, try adding raspberries and lemon zest with a little sugar.
I make my cornbread in a small iron skillet. Melt a heaping tablespoon of crisco butter in skillet. In a bowl mix 3 heaping tablespoons flour and 5 heaping tablespoons meal, add 2 eggs and buttermilk, 1/8 teaspoon sugar. Pour half of the butter in mixture. Leave other half in skillet. Mix until thin. Poor in skillet with butter. Mixture should not be thick in skillet. Bake at 375 until brown.
Tip:





Whether you put corn in your cornbread, or simply corn meal - DO NOT put sugar in it.





Lots of people make their cornbread like cake - and those are simply two different things. If you want cake, make cake. If you want cornbread, make cornbread.





=)
http://www.verybestbaking.com/recipes/de鈥?/a>
My boys can eat their weight in good old fashioned corn bread. We make it in a cast iron skillet which gives it that crisp crust. Notice the yummy butter ring that comes up to the top. It can be made in a baking pan 8 x 8 though and is fine. The crust part is just softer.
SKILLET CORN BREAD





1 (12 oz.) can vacuum packed golden kernel corn with sweet peppers.


4 tbsp. butter (1/2 stick)


2/3 c. milk


1 egg


1 1/4 c. of yellow cornmeal


3/4 c. all purpose flour


1/4 c. sugar


2 1/2 tsp. baking powder


3/4 tsp. salt





Reserve 1/2 cup corn, set aside. In 10 inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter (1/4 stick) into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid.


In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened.





Into remaining butter in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet and cook over low heat 25 to 30 minutes until toothpick inserted in center of bread comes out clean.
My mom puts actual corn in hers, so I do too - it makes it a little more moist[some corn bread is so dry] -- if it cooks long enough it starts to caramelize hmmm
I'm from the south and sometimes we would put a little sugar or sometimes we would put some corn or sweet cream corn for taste and texture. You can use some pepper or jalupenos for flavor too
used to make some for work. I added chopped up chipotle peppers from the can to a basic recipe. Topped with ground chipotle powder. Not really spicy but damn good with melted butter.