Cornbread & Hushpuppy Recipes

For best results never use this skillet for anything but cornbread and never wash it, just wipe out well. After a few times you will find the cornbread will fall out of the pan easily and intact.

Cornbread

• 3/4 c. corn meal
• 1 egg
• 1 tsp. salt
• 3 tsp. baking powder
• 1 1/4 c. flour
• 1/4 c. sugar
• 3/4 c. milk
• 1/4 c. Crisco

Mix ingredients. Place in greased pan or skillet. Bake at 400 for about 20 minutes or until done.

Buttermilk Cornbread

• 2 c. corn meal
• 2 tsp. baking powder
• 1/2 tsp. soda
• 2 c. buttermilk
• 2/3 c. all-purpose flour
• 1 tsp. salt
• 2 eggs, beaten

Combine dry ingredients, add eggs and buttermilk, mixing well. Pour batter in large greased cast iron skillet. Bake at 400 degrees for 20-25 minutes or until browned. Cut into wedges.

Fried Cornbread

• 1 1/2 c. plain yellow corn meal
• 2 tsp. baking powder
• 1 sm. onion, chopped fine
• 1/2 c. flour
• 1 Tbsp. sugar
• 1 egg
• 1 c. cream style corn

Mix ingredients and drop by spoonfuls in deep hot fat. If mixture seems too dry or too stiff add more corn.

Note: - You can use the "Cornbread" recipe and simply pour ingredients into a lightly greased frying pan. Using medium heat, brown each side. Fried cornbread is fast and delicious with any meal. Jalapeno Cornbread

• 2 c. self-rising cornbread
• 1/2 c. self-rising flour
• 1 tsp. salt
• 1-1/2 c. milk
• 1/3 c. salad oil
• 2 eggs
• 3-6 jalapeno peppers, chopped
• 1 sm. bell pepper, chopped
• 4 green onions, chopped
• 1 sm can Mexican corn
• 1 c. grated Cheddar cheese

Mix dry ingredients. Blend in milk, oil and eggs. Add all chopped ingredients and corn. Pour half of batter into greased 10-inch skillet, top with half of cheese. Bake at 450 degrees until golden brown, approximately 30 minutes.

Cheesy Cornbread

• 2 c. self-rising corn meal
• 2 eggs, beaten
• 1/4 c. oil
• 1/2 tsp. dry mustard
• 3 slices bacon, fried and crumbled
• 2 Tbsp. sugar
• 1 c. milk
• 1 c. cheese, grated
• 1/2 c. green pepper, thinly sliced

Stir together corn meal and sugar. Blend in eggs, milk and oil. Add liquid all at once to corn meal mixture, stirring until smooth.

Pour into greased 9x1-1/2 inch round baking pan. Combine cheese and mustard; sprinkle over batter. Top with green pepper and crumbled bacon. Bake in preheated 425 oven for 20 minutes or until done.

Spider Cornbread

• 3/4 cupful corn-meal
• 1/2 teaspoonful baking soda
• 1/4 cupful flour
• 1 egg
• 1 tablespoonful sugar
• 1 cupful sour milk
• 1/2 teaspoon salt (optional)
• 1 tablespoonful butter or substitute

Mix the dry ingredients. In a mixing bowl, beat an egg, add the sour milk, then the dry ingredients. Beat the mixtures until the ingredients are well blended. Melt the butter or substitute in a hot "spider" or frying pan. Pour the corn-meal mixture into it.

Bake in a hot oven until sufficiently baked, usually about 20 minutes.

Cracklin Cornbread

• 2 cups cornmeal
• 1/2 cup flour
• 1/2 tsp. baking powder
• 2 tbsp. sugar
• 1 tsp. salt
• 1 tsp. soda
• 2 c. buttermilk
• 1 egg, beaten
• 2 c. cracklins

Sift together flour, meal, sugar, baking powder, salt, and soda. Add buttermilk and egg. Mix well. Add cracklins.

Pour mixture into greased hot iron skillet and bake at 400 to 425 degrees for about 30 minutes or until browned.

Hot Water Cornbread

• 2 cups yellow corn meal
• 1 tsp. salt
• 1 1/2 cups boiling water

Preheat oven to 400° F. Mix cornmeal and salt. Add boiling water and mix well. Shape cornbread mixture into small pones (about 2 heaping TBS). Pat out leaving fingerprints on pones. Brush top of pones with oil.

Bake about 40 minutes or until brown. Baked in a lightly greased iron skillet. Or pones may be fried.

Mexican Cornbread

1 1/2 c. self rising corn meal 1/2 tsp. salt (optional) 1 c. onions, finely chopped 1 c. sharp cheese, grated 2 eggs

1/2 c. oil 3 whole jalapeno peppers, chopped 1 can yellow cream style corn 1/2 c. milk

Combine all ingredients well. Bake at 375 degrees for 40-45 minutes in a greased baking pan or skillet.

Molasses Cornbread

• 2 c. Bisquick baking mix
• 1/2 c. corn meal
• 1 tsp. baking powder
• 1/2 c. dark molasses
• 1/2 c. whole wheat flour
• 1/3 c. sugar
• 1 1/4 c. water
• 1 egg

Mix all ingredients until thoroughly moistened. Pour into greased loaf pan, 9x5x3 inches. Bake in preheated 350 degree oven about 50-60 minutes or until tester comes out dry.

Hushpuppies

• 1 cup self-rising flour
• 1 egg beaten
• 1 cup self-rising cornmeal
• 1/2 cup chopped green onion
• 1 cup buttermilk
• 1 teaspoon sugar
• 1/2 teaspoon salt (optional)

Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remainig buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a frying pan and fry until golden brown. Drain on paper towels.

Hushpuppies II

• 1/2 c. flour
• 1 tsp. salt
• 1/2 can whole kernel corn
• 1 egg
• 3 tbl. vegetable oil
• 1 dash garlic salt
• 2 tsp. baking powder
• 1 1/2 c. cornmeal
• 1/2 c. diced onion
• 1/2 c. milk
• 1 tbl. hot pepper flakes

Mix all ingredients together and fry in deep fat.