I want a successful corn bread recipe that you made before?

Pls don't give me recipes from the internet I have them I want one that you tried %26amp; came out pretty well.


Thanks.I want a successful corn bread recipe that you made before?
Living in the South I've found that it's real difficult to make cornbread for guests. Everyone's got there own idea of what cornbread should be, and their fondest memories of it, is the one that Grandma made. Cornbread is also usually made in a large, well seasoned, Black Frying Pan (cast iron). Since I live on a boat, and have a 15'; wide oven, that doesn't work. I actually use restaurant style 1/4 sheet pans. It's the equivalent of a 9 x 13 yet is 10 x 12, and fits my oven.





I've made this recipe for a group I regularly cook for, here in Charleston, SC. Other than the fact that, ';It didn't taste like Granny's';, it was well received.





1 1/2 Cups Yellow Cornmeal, Or, Jeff's Organic Corn Meal


1/2 Cup All-purpose Flour


1 Teaspoon Salt


1 Tablespoon Sugar


3 Tablespoons Baking Powder


3 Large Eggs


1 Cup Milk


2 Teaspoons Vanilla Extract


1/3 Cup Butter, melted


1/4 Pound Grated Cheddar Cheese, optional


3 Medium Jalapeno Chile Peppers, minced, optional


Butt Kickin' Blacken, Original Recipe, to dust the top prior to baking


Butter, rub on top after baking





Butt Kickin' Blacken is available, on-line, at www.capnrons.com





1. Preheat oven to 375 degrees





Prepare either a 9 x 13 Baking pan, or, a 1/4 sheet pan by placing parchment paper in the bottom, then buttering it.








2. Place the butter in a small pan and heat over low heat until melted.





Combine the dry ingredients by placing them in a bowl then whisking to mix up and break up any lumps.





Place the eggs in a small bowl, and whisk until smooth. Add the milk and vanilla and whisk a little more. Drizzle the butter in while whisking, to prevent the eggs from cooking





3. Add the wet ingredients to the dry and whisk quickly, just it's blended.


Add the Jalapenos, whisk, then add the grated cheddar cheese and whisk to blend





4. Pour onto the prepared sheet pan.





The pictures shows how heavy (thick) the batter is.





5. Spread evenly with an off-set spatula. Then dust with a little Butt Kickin' Blacken, or cayenne pepper.





6. Bake 20 - 25 minutes at 375, or, until a toothpick comes out almost clean. The Corn bread will continue to cook an additional 5 minutes after it comes out of the oven, so don't over cook it, or it will be dry.





As soon as it comes out of the oven, rub some butter on top which will make it even more buttery.





Serve warm





I also have it sized for 100 if anyone needs it.





I want a successful corn bread recipe that you made before?
This is my favorite Cornbread recipe.





1 cup unsifted all-purpose flour


1 cup yellow cornmeal


1/2 teaspoon salt


4 teaspoons baking powder


2 egg whites at room temperature


3 tablespoons of oil or bacon fat


1 cup of buttermilk





Heat oven to 400掳F. Add the 2 tablespoons of oil/bacon fat to a 9-inch cast-iron skillet. Swirl the oil/bacon fat around in the skillet and set aside.





1. Combine flour, salt, and baking powder and sift into a medium bowl. Make a well in the center.


2. Place whites in a bowl and beat until soft peaks form.


3. Add milk mixture to dry ingredients. Stir just until completely combined, scraping sides as you stir.


4. Add the bacon fat or oil now and stir into the mixture. Fold in beaten whites.


5. Spoon batter carefully into cast-iron skillet. Bake until center feels firm when gently pressed--- 20 to 25 minutes. Check at 20 minutes if using a divided pan.





I like this recipe b/c it gives cornbread with a wonderful crust... which I like.
a recipe I've tried several times and always worked well





SIMPLE CORNBREAD





2 eggs


2 c. milk


4 tbsp. cooking oil


2 c. cornmeal


2 tsp. baking powder


2 tsp. salt


2 c. flour





Beat eggs, milk and oil. Add dry ingredients and stir quickly and thoroughly. Bake in 9x9 inch pan for 50 minutes at 325 degrees


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