Blue Ribbon Corn Bread Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

Steps:

• Preheat oven to 425°F
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Bring the water to a boil in a small saucepan.
• Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
• Set aside.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
• Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
• Beat just until smooth (do not overbeat.)
• Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.