[GrandPoppa]

COMPANY CORNBREAD

Preheat oven to 325 degrees.

Add 1 tablespoon of cooking oil to large skillet and place in oven to preheat.

Cream together:

4 large eggs
2 sticks of margarine
1 cup of sugar

Add to mixture:

1 can of chopped or diced green chili peppers
½ cup of jack cheese, shredded
½ cup of cheddar cheese, shredded
1 can of cream style corn

Sift together:

1 cup of flour
1 cup of cornmeal
4 teaspoons of baking soda
1 teaspoon of salt

Combine all ingredients and pour into preheated skillet.

Bake for 1 hour at 325 degrees.

Although this may not brown as good as cornbread that you may be used to baking, it is a very tasty, moist cornbread . It is the only cornbread containing sugar that I have ever liked!

Enjoy!

[mmb1996]

ummm that sounds yummy!

[GrandPoppa]

My grandmother taught how to make cornbread before I was ten years old!

Plain Old Southern Cornbread

Ingredients:

2-cups of sifted, self-rising cornmeal, or 2-cups of sifted plain cornmeal with 4-tspns baking powder.
1/4 cup of oil or shortening (We always used lard back then.)
1-cup of buttermilk, or 1-cup of sweet milk with 1-tsp. lemon juice.
1-large egg
Optional, ½ cup of crackling
NO SUGAR NEVER, EVER, PLEASE!

For a crusty cornbread, pour about 3 tablespoons of oil or shortening into a 9-inch cast iron skillet, then heat in the oven while it is preheating to 450°.

While it is heating, beat the egg, milk, and the rest of oil. Combine with the cornmeal and stir until just moistened. Over stirring or beating will result in a dense cornbread instead of a light and fluffy one!

After heated, with the oil sizzling, remove skillet from oven, pour in the mixture and return to the oven. Bake until golden brown, about 20 minutes.

[clarkestep]

So, Grandpoppa, I've got a question. My FIL makes the best cornbread I've ever eaten. His always comes out crunchy-like on the bottom. He cooks his in an iron skillet just as you say to do heating the oil and everything. When I try to do it, mine never turns out like his. Not hardly crunchy at all. I put a good amount of oil in the skillet and make sure it gets good and hot. I cook mine at about 350 so is that probably the problem?

[GrandPoppa]

Originally Posted by clarkestep

So, Grandpoppa, I've got a question. My FIL makes the best cornbread I've ever eaten. His always comes out crunchy-like on the bottom. He cooks his in an iron skillet just as you say to do heating the oil and everything. When I try to do it, mine never turns out like his. Not hardly crunchy at all. I put a good amount of oil in the skillet and make sure it gets good and hot. I cook mine at about 350 so is that probably the problem?

Probably! I'd cook it at no less than 425 degrees. You want the oil sizzling hot when you pour in the batter! When I take the skillet from the oven, I tilt it to get a layer of oil up the sides of the skillet before pouring the batter. Mine starts cooking and browning even before I get all the batter scrapped from the bowl!

[clarkestep]

Originally Posted by GrandPoppa

Probably! I'd cook it at no less than 425 degrees. You want the oil sizzling hot when you pour in the batter! When I take the skillet from the oven, I tilt it to get a layer of oil up the sides of the skillet before pouring the batter. Mine starts cooking and browning even before I get all the batter scrapped from the bowl!

thanks poppa. will try that next time.