Juniors Cornbread Recipes

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
• Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
• Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!

JUNIOR'S CORNBREAD

Steps:

• Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven.
• Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn).
• Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon.
• Beat the eggs in another large mixing bowl with an electric mixer.
• Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes.
• Then beat in the milk, water, melted butter, oil, and vanilla.
• Pour this egg mixture into the well in the dry ingredients, all at once.
• Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough).
• Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes.
• Cut the cornbread into twelve 3inch squares.
• Serve hot or warm.
• (Or toasted the next day with honey butter!).

JUNIOR'S GOLDEN CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
• Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
• Then, with mixer still running, gradually add sugar, then eggs, one at a time.
• Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• Reduce mixer speed to low.
• Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• Repeat, beating in the rest of the flour mixture, then the rest of the milk.
• Beat the batter until well blended, about 1 minute more.
• Spoon into muffin tins, almost up to the top.
• Bake at 400°F for first 10 minutes.
• Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
• Makes one dozen regular muffins or 6 jumbo.