Tuesday, February 28, 2006


Must be this rainy weather. The BMCC is in the mood for cornbread. It all started with one member coming home from Disneyland and asking for the Disneyland Cornbread recipe. Ask and you shall receive. Here are all the cornbread recipes I collected from that one inquiry. If I receive more I'll add them to the blog.

Let us know which is your favorite. They all sound wonderful.

Thanks BMCC! You're the best.

This recipe does not indicate what size baking pan is needed!

2/3 c. sugar
1 tsp. salt
1/3 c. butter (or margarine), softened
1 tsp. vanilla
2 eggs
2 c. flour
1 tbs. baking powder
3/4 c. cornmeal
1 1/3 c. milk

Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs
one at a time and beat 3 min.

Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.
Add remainder of milk and flour mixture and beat to blend.

Bake at 400 ° for 20 minutes or golden brown. Enjoy while warm
with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick
softened butter); or your favorite jam or jelly.


1 c. yellow cornmeal
1 c. all purpose flour
1/3 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
1 tbs. grated orange peel

Combine cornmeal, flour, sugar, baking powder, and salt. In another
bowl combine egg, milk, oil, and orange peel. Add to cornmeal
mixture, stirring just until moistened. Fill greased muffin tins 2/3
full. Bake at 425 ° for 13-15 minutes or until lightly brown.
Remove and serve warm. ****can substitute lemon peel ****can mix in
pecans Yields 12 muffins


2 boxes of "Jiffy" corn bread mix (made exactly per the box instructions)
add 1 can of cream-style corn to mix, bake as directed
(we use cup-cake pans and cup cakes cups). Yummmmmm!!!!!


1 cup flour
1 cup yellow, white or blue cornmeal
2 - 4 tablespoons of sugar
1 tablespoon baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1 cup buttermilk
1/4 cup veg. oil

Pre heat oven to 425 degrees
In a large bowl whisk the dry ingredients. In another bowl mix the eggs, milk and oil. Add the wet to the dry and stir just enough to moisten most of it. You want lots of lumps! Pour into a greased 9 inch pan and bake for 20-25 minutes.

*If you are feeling southern today, pre-heat the oven with a cast iron skillet with a tsp. or 2 of bacon fat. Pour the batter in the hot pan. This will give you a nice crust. Mmmm

***and then the next day for breakfast you crumble some of the bread up, add a few spoons of blackberry preserves and pour some cream or milk on it. I love cornbread.

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