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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


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