Cornbread Recipes_________

Different and delicious, these super easy cornbread recipes are tender and flavorful. For an appealing flavor contrast, try with your next savory, spicy meal.

Cornbread can be made up to 1 week in advance.  Wrap well in plastic wrap and freeze.  Do not thaw.  Place on a baking sheet, loosely covered with foil.  Put in 300 degree oven until thoroughly heated. 

Cornbread for a Crowd
Serves 16

1 cup flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons vegetable oil

Preheat oven to 425ºF. In medium bowl, stir together all dry ingredients. In small bowl, beat together remaining ingredients. Pour liquid into dry ingredients, stir just until moistened.

Pour batter into two greased 8-inch baking pans and bake for 20-25 minutes, until lightly brown. Remove from oven and cool slightly.  Cut into squares and serve warm.

Easy Orange Corn Muffins
Makes about 15 medium-size muffins

2 8.5 oz. packages corn muffin mix
2 eggs
1/3 cup whole milk, or half-and-half cream
1/3 cup orange juice, freshly squeezed
1 tablespoon grated orange zest
Light brown sugar for topping (optional)

Preheat oven to 400 F. Grease muffin pans or use paper baking cups. 

Blend all ingredients except brown sugar until just moistened. Batter will be slightly lumpy, do not over mix. Let set 3 to 5 minutes.

Stir batter. Fill muffin cups about 1/2 full. Top each muffin with about 1/2 tablespoon brown sugar if using.  Bake 15-20 minutes or until golden brown.  Delicious with butter and honey
  

Jalapeno Cornbread
Serves 6-8

1 cup flour
1 cup cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons vegetable oil
2 jalapeño peppers (canned or fresh), chopped

Stir together dry ingredients; beat together remaining ingredients. Stir dry and wet ingredients together to make a lumpy batter; turn into a greased 8-inch square baking pan. Bake in a 425ºF oven for 20-25 minutes, until lightly browned. Cut into squares to serve. Serve warm or at room temperature. 

Creamed Cornbread
Serves 8 

3 eggs
1/2 cup oil
1 teaspoon salt
2 tablespoons granulated sugar
8 ounces sour cream
1 package cornbread mix 
1 8-ounce can cream style corn

Preheat oven to 375ºF.  Mix oil and eggs together. Blend in remainder of ingredients to form a lumpy batter. Bake in a greased 8" × 8" glass baking dish for 35 minutes.