Marys Corn Bread Recipes

Steps:

• In a mixing bowl; stir corn meal, flour, soda, salt sugar into pea size shapes.
• In a 450 degree oven in a heavy skillet heat butter till melted and sizzling but not brown.
• Meanwhile add egg and buttermilk to dry ingredients beat until completely combined.
• Stir in butter and pour into hot skillet until golden brown and bake for 20-25 minute.

Steps:

• Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
• Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
• Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

Steps:

• Preheat the oven to 425 degrees.
• Place a 12 inch cast iron skillet over medium heat on the stove top to preheat while you mix the batter.
• Mix dry ingredients in a large bowl and set aside.
• Mix wet ingredients and then stir into the dry mix.
• Pour the 1/4 cup oil into the skillet and turn the heat to high.
• When the oil begins to shimmer pour the batter into the pan.
• Bake approximately 25 minutes or until the top is golden brown.
• Serve hot with plenty of butter.
• Enjoy!

Steps:

• Mix dry ingredients together. Then add milk and then eggs. Mix well. Pour into a preheated lightly greased pan. Bake at 375 degrees for 15 min or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.