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Nancy's Kitchen - Tried and Tested Recipes
Robbie's Cornbread
Recipes
Robbie's
Cornbread Recipes Judy
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. Robbie IN
Black Eyed Pea Cornbread Makes 10
servings.
1 cup of cooked black
eyed peas 1 cup of white cornmeal
1/2 cup of flour 1 teaspoon of soda
1 teaspoon of salt 2 eggs 1/2 cup
of corn oil 1 chopped onion 2
chopped jalapenos 3/4 cup of creamed
corn 1 pound of venison, hamburger,
or 12 ounce sausage, ground, browned,
and drained 1/2 pound of grated
Cheddar cheese
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
Preheat
oven to 425 deg. Spray a large (about 9
in.) cast iron skillet and heat in oven
till hot.
Mix the following
ingredients till blended. 1 cup all
purpose flour 1 cup regular cream of
wheat 3 tsp. baking powder 1 tsp.
salt 1/4 cup sugar (I use less) 1
egg 1/4 cup oil 1-3/4 cups
buttermilk
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. Marvis in
Texas
http://www.nancyskitchen.com
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