Winning recipe of the 12th Annual Cornbread Festival - Rhonda Wilcox Winner
BROCCOLI CORNBREAD Preheat oven to 325 degrees 1 1/2 sticks of butter 2 boxes of Jiffy Cornbread Mix 10
oz chopped broccoli 1 medium onion 1 cup cottage cheese 1
cup mild chedder cheese 4 eggs Stir all ingredients together and bake for
40-45 minutes or until center is firm
CHEESY-SPICY CORNBREAD 2 Boxes of Jiffy Corn
Muffin Mix 1 cup Shredded Cheese 2 eggs 2/3 cup
of milk 2/3 cup of Sweet Cream Style Corn Tobasco to taste Preheat
over to 400 Degrees Prepare cornbread as directed on box. Mix in most of chease. Leave
some for the top after baking. Add corn then mix. Add Tabasco to taste. Bake for 20 minutes remove pan and
sprinkle remaining cheese on top.
CIRCLE X CORN CORNBREAD 3 or 4 ears of corn 1/2
cup yellow cornmeal 1/2 cup flour 2 teaspoons baking powder 1/2
teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar 2
eggs, slightly beaten 3 tablespoons corn oil 3/4 cup buttermilk Cut corn from cob, then scrape cob with back of knife to obtain juice. Puree slightly in a blender or food
processor. Combine all dry ingredients and add pureed corn, eggs, 2 tablespoons oil and buttermilk. Stir until
well mixed, adding more milk if necessary. (batter should have the consistency of oatmeal.) Spray an 8 inch round
cast iron skillet with vegetable oil spray and add remaining 1 tablespoon oil. Heat in oven just until oil begins smoking.
Spoon batter into skillet. Bake at 400 degrees for 20 to 25 minutes and turn cornbread over in skillet for 5 more minutes.
Cut into wedges and serve immediately with butter. This cornbread can be very successfully reheated in a microwave if
wrapped in a paper towel.
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