Kansas City Cornbread Recipes

COWBOY CORNBREAD

Steps:

• In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan., Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.

KANSAS CITY CORNBREAD

Steps:

• Sift dry ingredients and add the milk. Beat the fat with eggs until light. Add to batter and mix well. Pour into a very hot, well-buttered pan.
• Bake 40 to 50 minutes at 350 degrees.

CRACKLIN' CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.

KANSAS CITY CORNBREAD

Steps:

• Mix all ingredients.
• Pour batter into greased and floured 8x8 pan.
• Bake at 400°F for 5 minutes, then lower oven to 350°F and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.

KENT'S BBQ CORNBREAD

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a deep 9 by 13-inch baking dish.
• Shred left over BBQ into fine pieces and set aside.
• In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, 1 at a time, until well incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well incorporated.
• In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 1 hour 10 minutes, or until golden brown and until a toothpick inserted into center of the pan comes out clean.
• Topping: Combine all and melt in microwave. Brush over cornbread and place back in oven for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in a small bowl.

KANSAS CITY BURNT END SANDWICH

Steps:

• Preheat the grill to medium.
• Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
• Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
• Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
• Serve the BBQ burnt ends on hamburger buns.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.