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Monday, April 25, 2011

Crusty Skillet Corn Bread and Cracker Barrel Corn Muffins

I'm not a fan of sweet cornbread, but I don't mind putting butter and honey on a piping hot piece of yummy cornbread.  These recipes do the job.

Crusty Skillet Corn Bread
2 cups yellow corn meal
1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
3 TB sugar
2 tsp baking powder
4 eggs
1-1/4 cup buttermilk
1/2 stick butter

Mix all dry ingredients together.  Stir in eggs into buttermilk and add to dry mixture.  Melt butter inside heavy iron skillet.  Coat skillet with butter on all sides.  Pour remaining butter from skillet into cornbread batter and mix thoroughly.  Pour the cornbread batter into hot skillet and bake in a 375 degree oven.  Cook bread until it has a golden brown crust (approximately 25-30 minutes).

Cracker Barrel Corn Muffins
4 TB sugar
4 TB butter
4 TB liquid nondairy creamer
4 TB yellow cornmeal
3/4 cup self-rising flour

Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.  Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.  Bake at 400 degrees F, 16-18 minutes or until tester inserted into centers comes out clean.  Let cool few minutes in pan and remove with 2 forks so not to disturb water.

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