great cornbread?

Here's my recipe for sweet corn niblet muffins:

http://groups.yahoo.com/group/rushinrecipes/messag...

I've always used buttermilk in my recipe, but I found a package of cornbread mix that is absolutely delicious and fast. It's called, "Martha White Sweet Yellow Cornbread Mix".

Nothing but nothing beats a box of Jiffy Cornbread Mix...cheap too. No buttermilk required.

Hot Water Cornbread

* 1 cup cornmeal

* 1 teaspoon salt

* 1 teaspoon white sugar

* 1 tablespoon shortening

* 3/4 cup boiling water

In a medium bowl, combine cornmeal, salt, and sugar. Add boiling water and shortening; stir until shortening melts.

Pour oil or bacon fat to a depth of 1/2 inch in a large skillet and heat to 375 degrees F (190 degrees C).

Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.

Here's a recipe from Williams Sonoma; their recipes are pretty good:

1 1/2 cups all-purpose flour

1 1/2 cups cornmeal

2 Tbs. sugar

1 Tbs. baking powder

1 tsp. salt

1 cup milk

1 cup sour cream

1/3 cup corn oil

1 egg, lightly beaten

Preheat an oven to 375°F. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares. Makes one 9-inch square loaf; serves 9.

Adapted from Williams-Sonoma Seasonal Celebration Series,Autumn,by Joanne Weir (Time-Life Books, 1997).

You can try using the Jiffy or Marie Calendars mix... I substitute sour cream for half of the liquid.

Jiffy is sweeter than Marie Calendar's.

I like the sour cream taste better than buttermilk. Who buys buttermilk anyway? How can you tell if it's spoiled? Yuck!

I don't see why you can't substitute half and half for buttermilk in your regular recipe. You can try it out on a small batch.

Quick and delicious( and I am a country girl used to making it the hard way) Use 'JIFFY' cornbread mix. Add about a teaspoon of sugar to the batter . Makes a pie pan full. Slice it like a pie.

Or double it.

When I cook Mexican food I add jalapenos and cheese too!

Don't overcook it, don't overstress.

JIFFY MIX IT.

Happy New Years.

Yep.....Wonderful recipes.....

Mexican Cornbread

2 cups cornmeal

1 can mexicorn, drained

2 eggs

1 chopped jalepeno pepper (without seeds)

1 cup milk

1 small finely chopped onion (not in processor---this will only make it very strong)

Mix all ingredients well......Use 8 x 12 baking dish.....Preheat dish in 375 degree oven with 3 TBLS veg oil....when oil is hot....pour 1/2 batter in pan and spread.....Put 2 cups shredded cheddar cheese next......then pour remaining batter and cover....Bake 35-40 minutes or until golden brown....Wonderful with potato soup

Broccoli Cornbread

1 box jiffy cornmeal mix

2 cups shredded cheddar cheese

4 eggs

1/2 c milk

1 10 oz pkg chopped broccoli....thawed and drained

1 stick margarine

Preheat oven to 375...Melt margarine in 9 x 13 baking dish.

Squeeze excess water out of broccoli. Stir together cornmeal mix, milk, eggs, and broccoli....next pour the melted margarine into the batter and stir well. Pour into baking dish. Bake for 30-35 minutes or until very golden brown.

Use the boxed stuff. I love to cook from scratch, but sometimes, it's not really worth it, if there's a boxed alternative that tastes as good, for less than the ingredients of making it yourself. Jiffy is great and costs like, .35 cents a box. Follow the directions on the box, but add a quarter cup of sugar per box for sweeter tasting cornbread.

Seriously...get those little boxes of Jiffy Cornbread Mix. They are the same as home cooked. Even better so, they are not as "grainy" as the homemade versions tend to be. I like to add a half a bag of shredded cheddar and a bunch of chopped green onion to the batter. Cook it up as directed on the box and YUM.

Cornbread:

35 min

8-9 servings

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 eggs

1 cup milk or buttermilk

1/4 cup cooking oil or shortening, melted, cooled

1. Sift together flour, cornmeal, sugar, baking powder and salt.

2. Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.

3. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.

4. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.