cornbread, sticks, muffins
various

basic cornbread (quaker box):
1
1
1
1/2
1
2
1 1/4
 c
c
T
t
ea
T
c
 cornmeal
flour
baking powder
salt
egg (beaten)
bacon fat
milk
 mix






  • spoon into greased skillet, muffin, or cornstick pans
  • bake 20 min at 450 deg F
spoon bread (quaker box):
1 1/2
3
1 1/2
1/2
2
3
1
 c
T
t
t
T
c
ea
cornmeal
flour
baking powder
salt
bacon fat
milk
egg, beaten
 mix






  • spoon into greased muffin or cornstick pans
  • bake 15 min at 400 deg F
johnny ray willis cake:
1 2/3
5/8
1 1/2
1 1/2
1/2
 c
c
t
t
t
 white cornmeal
white flour
baking powder
baking soda
salt
 mix




2 1/4
2
 c
ea
 buttermilk
eggs, beaten
 add to above and mix

2


 T


 butter


 melt in #8 skillet in preheating oven;
coat skillet; pour excess into batter
and mix
  • pour batter into skillet and bake 20 min at 475 deg F
  • (wanda willis, via therese mccarty, apr 1990)
corn/cornmeal yeast muffins:
2
1 1/2
1/2
1/2
 c
c
c
c
 milk, hot, scalded
yellow cornmeal
butter
sugar
 mix in electric mixer, using paddle
let cool to lukewarm


1
1
1/3
 T
pch
c
 dried yeast
sugar
lukewarm water
 mix, let stand for 10 min, add to
above

2
4 1/4
 ea
c
 eggs
flour
 add and mix for several minutes,
adding flour 1/2 c at a time
2
 c
 corn kernels
 add and mix in
  • cover and let double in volume
  • stir down, pour into muffin cups, filling half full
  • let rise to double in volume again
  • bake 25 to 30 min at 375
  • let cool 5 min and turn out onto wire rack to cool
  • (original recipe calls for 2 soaked corn husks laid crosswise in each cup)
  • (baking bread, beth hensperger, 1992)