What Is A Easy Recipe & Instructions For Homemade Corn Bread?

I love corn bread, however i live in canada, and they dont seel it anywhere i know of. are there any easy and quick recipes for it? i have never made it before. thanks, sheldonWhat Is A Easy Recipe %26amp; Instructions For Homemade Corn Bread?
You may have a hard time finding it, but Aunt Jemima's self rising corn meal mix is really good for cornbread. You also need a seasoned cast iron skillet to get a good crust on your pone.





My grandmother was an excellent cook and I learned to make cornbread from watching her. If you can get the self rising mix, follow the directions on the bag -- if not, here is a good alternative





Preheat your oven to 425 degrees.





Combine


1 cup flour


1 cup cornmeal


1 teaspoon salt


4 teaspoons baking powder





Make a well in the dry ingredients and add


2 eggs


1 cup milk





Mix just until all dry ingredients are moistened.





Let batter sit for 5 minutes while preheating your skillet with 3 tablespoons shortening or butter in preheated oven. Once butter or grease is hot (don't let the butter start to smoke), remove and pour all but 1 tablespoon into your batter. Mix quickly, then pour into hot pan.





Bake for 20 minutes. Remove from oven and immediately flip pone onto plate big enough to hold it. Let cornbread sit for about a minute before slicing into serving pieces.





This recipe can be made with either white or yellow cornmeal. If you use yellow, you may want to add 3 tablespoons of sugar to the batter -- not necessary with the white.What Is A Easy Recipe %26amp; Instructions For Homemade Corn Bread?
';CORN BREAD'; THE EASY WAY





3 c. pancake mix


1 c. or less sugar


2 1/2 tsp. baking powder


1/2 to 3/4 c. cornmeal


3 eggs


1 1/4 c. milk


1/2 lb. melted butter





Melt butter in 9 x 13 inch pan. Beat eggs and add milk and pour melted butter into dry mix. Add egg-milk mixture, pancake mix, sugar, cornmeal and baking powder. Mix well. There may be a few small lumps. Pour into butter greased pan. Bake in pre-heated oven at 350 degrees for about 30 minutes or until center is firm to touch. Allow to stand 3-5 minutes before serving. May be stored in refrigerator or frozen. Reheat in microwave oven.
Ingredients: Cheese and Dill Cornbread





鈥?3 cups all-purpose flour


鈥?1 cup yellow cornmeal


鈥?1/4 cup sugar


鈥?2 tablespoons baking powder


鈥?2 teaspoons kosher salt


鈥?2 cups milk


鈥?3 extra-large eggs, lightly beaten


鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


鈥?8 ounces aged extra-sharp Cheddar, grated, divided


鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)


鈥?2 tsp dried dill


Directions


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and dill allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.





Note: It makes a lot so use what you want for a meal and break up rest and freeze.
AMISH CORN BREAD


1 c. sifted flour


1/4 c. sugar


1 tbsp. baking powder


3/4 tsp. salt


1 c. yellow cornmeal


1 egg, well beaten


1 c. milk


5 tbsp. shortening melted and cooled


Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until


mixed. Add to dry ingredients and beat until smooth. Use greased (bottom


only) 8x8x2 pan. Bake 400 degrees for 20 minutes.
1 bx jiffy mix, i egg, 1/3 cup milk, blend together bake 15-20 minutes
When you are pressed for time Trader joes has a good mix or marie calendars.