A Maize Ing Cornbread Recipes

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. Sprinkle pan with 1 tablespoon of the cornmeal.
• In large bowl, mix cake mix, 1 1/3 cups cornmeal, sugar and baking soda; mix well.
• In small bowl, mix sour cream, oil and eggs. Add to cornmeal mixture; mix well. Fold in sausage, cheese and jalapeño chile. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

Steps:

• Preheat oven to 375 degrees.
• In a large bow, combine flour, cornmeal, baking powder,baking soda, and salt. Mix well.
• In a medium bowl, combine buttermilk, egg cottage cheese, honey, butter chilies, and corn. Beat with a whisk until well blended.
• Add wet/corn ingredients to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8X8 inch bakng pan that has been sprayed with non-stick spray.
• Bake for 35 minutes or until a wooden toothpick inserted in cente comes out clean.
• Cut into 9 squares and serve warm.

Steps:

• Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C).
• In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
• In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
• Bake in the preheated oven for 30 to 45 minutes.

Steps:

• Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
• Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
• In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
• In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
• Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
• Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
• Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
• Serve the muffins warm with the herbed honey butter.
• Enjoy

Steps:

• 1. Preheat oven to 375.
• 2. In a large bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Mix well.
• 3. In a medium bowl, combine buttermilk, egg, cottage cheese, honey, butter, chilies, and corn. Beat with a whisk until well blended.
• 4. Add corn mixture to flour mixture and stir until dry ingredients are moistened. Pour batter into an 8x8" pan that has been sprayed with non stick spray. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into 9 squares and serve warm.