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MIGHTY GOOD CORNBREAD
10.25” CAST IRON SKILLET
1 1/2 CUPS SELF-RISING CORNMEAL MIX
1/2 CUP CORN OIL (OR VEGETABLE OIL)
1 CUP CREAM-STYLE CANNED CORN
1 CUP SOUR CREAM
2 LARGE EGGS
Grease a cast iron skillet very well. Sprinkle inside with cornmeal mix. Mix above ingredients together and pour into skillet. Bake at 425 degrees until golden brown. Remove from oven carefully and flip skillet upside down to release cornbread immediately.
NANA'S MEXICAN CORNBREAD
1 1/2 CUPS SELF-RISING CORNMEAL MIX
3/4 CUP VEGETABLE OIL
1/4 CUP CHOPPED ONION
1/8 CUP CHOPPED BELL PEPPER
6-8 OZ. CAN CREAM CORN
2 EGGS
1 CHOPPED JALAPENO PEPPER (OR 2 TABLESPOONS OF JAR OF DICED JALAPENOS)
2 OZ. PIMENTOS
1 CUP SOUR CREAM
8 OZ. BAG SHREDDED MEXICAN CHEESE BLEND OR MEDIUM CHEDDAR
Use a 13x9x2 aluminum pan or a 10” iron skillet. Grease with shortening then sprinkle with 1/4 cup of cornmeal on sides and bottom. In a medium bowl, combine above ingredients and add to skillet. Bake at 400 degrees until dark brown. Should take 50-60 minutes.
Remove from oven and flip upside down on top of a regular size plate immediately.
CRUNCHY CORNBREAD
2 CUPS BUTTERMILK CORNMEAL MIX ,SELF-RISING
6 TBSP. SALTED BUTTER OR MARGARINE -MELTED
1 TBSP. GRANULATED SUGAR (OPTIONAL)
1 1/2 CUPS WHOLE BUTTERMILK
1/4 CUP CORN OIL
1 RAW EGG
Grease a 10.25” iron skillet with shortening then sprinkle with 1/4 cup of cornmeal mix on sides and bottom. In a large bowl, combine above ingredients and mix well-add to skillet. Bake at 425 degrees until good and brown. Approx.: 30 to 40 minutes
Carefully remove from oven and flip upside down on a plate immediately. Caution: Iron skillet will be HOT. Use a thick potholder to remove it from oven and to flip!
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