Jonis Cornbread Recipes

Steps:

• Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
• Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
• Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).

Steps:

• Preheat oven to 400^. Place shortening (or bacon grease) in 10" cast iron skillet and place in oven while preheating and mixing your batter. Whisk cornmeal, buttermilk powder**, baking powder, baking soda, salt and Parmesan cheese together. Add egg, water and creamed corn. Mix well until combined. Remove hot skillet from oven, swirl grease to coat bottom and pour batter into skillet, smoothing top. Place skillet back in oven and bake for 25 minutes or until top is golden brown. Yield: 8 big wedges or 16 smaller ones.
• **I always keep buttermilk powder on hand when I need it - much easier than wishing I had bought buttermilk to keep in the fridge! :-) If you use bottled buttermilk, use 1 1/2 cups to substitute.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Mix cornbread as directed on package.
• Add in corn and cheese.
• *If using milk add at the end and only use enough to make the consistency like thick pancake batter.
• .
• Recommend using a 9x13 if you want it done in 20 minutes
• Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.