Arizona Cornbread Recipes

HOME MILLED CORNBREAD

Steps:

• Grease a 9" round pan or 8" square pan or line a muffin tin.
• Preheat your oven to 400°F.
• Mill the corn, first at a coarse setting, followed by a fine setting; then mill the wheat at the finest setting.
• Combine the dry ingredients together in a large bowl: flours, sugar, baking powder, and salt.
• In a small bowl, beat the egg, then add the oil and milk.
• Gently stir the wet ingredients into the dry ingredients just until incorporated.
• Pour the batter into your prepared pan and bake for 20 minutes or until a toothpick poked in the center of the cornbread comes out clean. The edges of the cornbread should have begun to brown.
• Carefully transfer to a cutting board or platter and serve warm. Leftovers can be covered and reheated in the microwave for 15 seconds.

PALO VERDE'S GREEN CHILE CORNBREAD

Steps:

• Preheat oven to 325 degree f.
• Cream butter and sugar.
• Add eggs slowly, one at a time.
• Add chiles, corn and cheese, mixing well to incorporate.
• Sift together dry ingredients, then add and mix until smooth.
• Pour into well-buttered, square 9 inch pan and bake about 1 hour.

TURQUOISE ROOM CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• Spray baking pan with non-stick cooking spray. (one 8 x 8 or 12 muffin).
• In mixing bowl combine all the cornbread ingredients and mix well, scraping the sides of the bowl carefully.
• Bake Time:.
• 8 x 8 x 2 baking pan = 22 - 26 minutes, or until golden brown.
• Standard muffin pan = 14 - 16 minutes, or until golden brown.
• While cornbread is baking, in a small pan mix together the syrup, honey and butter and heat until butter is melted and thoroughly combined.
• Remove cornbread from oven, with a toothpick poke holes in the top and drizzle the glaze over the top.
• Cool before serving.