How to Make Homemade Cornbread For Thanksgiving Meals

During the fall season, we enjoy entertaining our friends and family with a large Thanksgiving holiday meal. We will spend 30 hours cooking and baking a feast for our large family.

One of the items we enjoy baking are some homemade cornbreads. To fit with the theme of my Thanksgiving holiday meal, I use a cast-iron corn bread pan that has cavities that are shaped like small ears of corn. You can pick up this type of baking pan at your local kitchen shop or discount department store for around $15.00.

Corn Bread Recipe

1 egg
1/2 cup cold milk
1 tablespoon vegetable oil
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
4 tablespoons granulated sugar

Preheat oven to 350 degrees.

Lightly spray your cast iron corn bread pan with nonstick cooking spray and let dry for 1 minute.

In a medium-sized bowl, combine a beaten egg with the cold milk and vegetable oil until well combined. In a large-sized bowl, mix together the cornmeal, all-purpose flour, baking powder and the granulated sugar. Slowly stir the egg mixture into the flour mixture until all ingredients are wet and well combined. I like to hand stir mine using a silicone spatula so that the batter won't stick to my spoon.

Spoon the batter into your lightly greased baking pan, filling the cavity 90% full. (allow just a little space for expansion.) Bake in a preheated 350 degree oven for 18-20 minutes or until they are done. The tops should be lightly golden brown in color.

Remove them from the oven and leave them in the baking pan. Place the pan on a wire rack to cool and then remove them from your pan.

Serving Suggestions: We like to serve ours with some apple or honey butter.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family, especially around the holidays. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free holiday recipes.

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Mexican Cornbread Recipe - Best Mexican Cornbread

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A wonderful South of the Border cornbread featuring cheese, cream style corn and jalapeno peppers.

2 (8.5 oz.) pkgs. corn bread/muffin mix

1 medium onion, chopped

2 cups shredded Cheddar cheese

1 (14.75 oz.) can cream style corn

1-1/2 cups sour cream

4 eggs, beaten

1 (4 oz.) can green chilies, chopped

1/3 cup vegetable oil

1 tablespoon jalapeno pepper, finely chopped

Directions

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

In a bowl, combine the corn bread mix and onion. Combine the remaining ingredients. Add to the corn bread mixture just until moistened. Pour into the prepared baking dish.

Bake for 50 to 55 minutes or until lightly browned and the edges pull away from the sides of the pan. Serve warm. Refrigerate leftovers.

=> Mexican Cornbread Recipe: Southwestern Corn Bread

This reduced calorie cornbread is just the thing for those watching their diets.

1 (15.25 oz.) can whole kernel corn, drained

1 cup all purpose flour

1 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 egg whites

3/4 cup fat free milk

1/4 cup canola oil

1 cup shredded reduced fat Cheddar cheese

1 (4 oz.) can green chilies, chopped

Directions

Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.

Place the corn in a food processor or blender. Cover and process until coarsely chopped. Set aside.

In a bowl, combine the flour, cornmeal, baking soda and salt.

In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.

Pour into the prepared baking dish. Bake at 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

=> Recipe Mexican Cornbread: Jalapeno Cornbread

A cornbread recipe that has real zip.

1-1/2 cups cornmeal

1/2 cup all purpose flour

6 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1 cup buttermilk

1/4 cup olive oil

1 to 3 jalapeno peppers, seeded and finely chopped

Directions

Preheat oven to 400 degrees. Grease a 9-inch square baking pan.

In a bowl, combine the cornmeal, flour, sugar, baking powder and salt.

In a separate bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into the prepared baking pan.

Bake for 20 to 22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.

Cha...cha...cha...it's chili time!

[http://www.best-chili-recipes.com]

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