Cornbread recipes

CORN BREAD (Fusayo Sakasegawa Scannell) When making this, check at 15 or 20 minutes with a toothpick.  Do not overbake. 

1 cup corn meal

1 cup flour

2 T sugar

1 T baking powder

1 tsp salt

1/3 cup soft shortening

1 egg

1 cup milk

Combine dry ingredients in bowl and mix well.  Cut in shortening until well blended.  Beat egg and milk together.  Mix with dry ingredients until just well blended.  Pour into well buttered 8" square pan.  Bake in hot oven (400 deg F) 25 minutes.

Serve warm with butter or cover with creamed chicken or fish.  For sweeter bread, add 2 more T of sugar.

CORNMEAL MUFFINS (Fusayo Sakasegawa Scannell)

1 cup flour

2 T sugar

3 tsp baking powder

1/2 tsp salt

1 cup yellow cornmeal

1 egg, beaten

1/4 cup salad oil or shortening, melted

1 cup milk

Preheat oven to 425.  Grease bottoms of 12 muffin pan cups or line with paper liners.  Sift flour with sugar, baking powder and salt into large bowl.  Add cornmeal.  Mix well.  In medium bowl, combine egg, salad oil and milk; mix well with fork.  Make a well in center of flour mixture.  Pour in milk mixture all at once; stir quickly with fork just until dry ingredients are moistened. Do not beat.  Batter will be lumpy.  Quickly dip batter into muffin pan cups, filling not quite two thirds full.  Bake 15 to 20 minutes or until golden brown.  

Makes 12.  

BETTY'S CORNBREAD (from My Liliko'i Kitchen)

Ingredients:

1 1/2 C cornmeal

1/2 C flour

4 tsp baking powder

1/2 tsp salt

1/2 C sugar

1 1/4 C milk

2 large eggs

2/3 stick butter, melted

Directions:

• Preheat oven to 400 degrees.
• Butter a 9 x 9 pan.
• In a large bowl, combine cornmeal, flour, baking powder, salt, and sugar.  Stir to combine.
• Pour 1 1/4 C milk into a 2-cup measuring cup.  Add eggs and whisk until just combined.  
• Melt butter and add to the milk and eggs.
• Pour wet ingredients into the dry ingredients in 3 stages.  Stir to combine, then pour batter into your pan.
• Bake for 25 minutes.  Using a toothpick, check the bread after 20 minutes to see if it's done.
• Cool cornbread in the pan for 10 minutes, then slice and serve.
• The cornbread freezes beautifully.