Nancy's Kitchen - Tried and Tested Recipes
requested different cornbread recipes in
the 4/20 newsletter. Here are two more
for her to try These are from previous
newsletters that I have shared with
family and friends.
Black Eyed Pea Cornbread
1 cup of cooked black
1 cup of white cornmeal
1/2 cup of flour
1 teaspoon of soda
1 teaspoon of salt
of corn oil
1 chopped onion
3/4 cup of creamed
1 pound of venison, hamburger,
or 12 ounce sausage, ground, browned,
1/2 pound of grated
Preheat oven to
350ºF. Mix all ingredients together,
adding cheese last. Pour into 9 x 9 inch
greased pan and bake for 45 minutes.
Makes 10 servings.
Mary in Va
Cloud Nine Cornbread
oven to 425 deg. Spray a large (about 9
in.) cast iron skillet and heat in oven
Mix the following
ingredients till blended.
1 cup all
1 cup regular cream of
3 tsp. baking powder
1/4 cup sugar (I use less)
1/4 cup oil
Pour into sprayed,
hot cast iron skillet. Bake at 425 deg.
about 30-35 min. or until brown.
This has the best crunchy bottom and top
crusts. Great texture. When reheating,
reheat in a skillet on low on top of
stove, turning top to bottom, etc. This
really tastes like cornbread that has
been made with cornmeal.