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Judy Dyke

Food court

With the cooler weather coming on, it’s a good time to start thinking about soup. And what goes better with soup than a big hunk of cornbread and butter?

Cheesy Bacon Cornbread

1 8.5-ounce package of corn bread mix

1 egg

1/2 cup frozen corn, thawed

1/2 cup milk

1/4 cup shredded sharp cheddar cheese

1/4 cup minced onion

6 strips of bacon, cooked and crumbled

Preheat oven to 375°. In a mixing bowl combine corn bread mix, egg, corn, milk, cheese and onion. Pour batter into a buttered 8-inch square baking dish. Top with crumbled bacon. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cut while still warm. Serves 6 to 9.

Orange Cornbread

1 cup all purpose flour

1 cup cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

1/4 cup butter, at room temperature

2 eggs

1 cup orange juice

2 cups fresh frozen or canned corn kernels, lightly chopped

Preheat oven to 350. Coat 9-inch square baking pan with cooking spray. Mix flour, cornmeal, baking powder, soda and salt. On medium speed, beat sugar and butter until fluffy. Add eggs and juice, beat until just mixed. Fold in flour mixture until just mixed. Stir in corn. Pour into pan. Bake 30 minutes or until toothpick inserted into center comes out clean. Serves 12.

Sweet Potato Cornbread

2 cups self rising white cornmeal mix

3 tablespoons sugar

1/4 teaspoon pumpkin pie spice

5 large eggs

2 cups cooked mashed sweet potatoes (about 1 1/2 pounds sweet potatoes

1 8-ounce container sour cream

1/2 cup butter, melted

Preheat oven to 425°. Stir together first three ingredients in a large bowl, make a well in center of mixture. Whisk together eggs and next three ingredients, add to cornmeal mixture stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan. Bake at 425° or until golden brown.

Corn Muffins with Honey Butter

2 cups all purpose flour

2 cups cornmeal

1 cup instant non-fat dry milk powder

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 2/3 cups water

1/2 cup butter or oleo, melted

2 eggs, beaten

1 tablespoon lemon juice

Honey Butter

1/2 cup butter (no substitutions), softened

2 tablespoons honey

In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda. Add water, butter, eggs and lemon juice; stir just until dry ingredients are moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 13 to 15 minutes or until golden. Cool for 5 minutes before removing from pan. In a small mixing bowl, beat butter and honey. Serve with the muffins. Makes 2 dozen. Good served with breakfast, lunch or a bowl of your favorite chili.

Sour Cream Cornbread

1 cup all purpose flour

1 cup cornmeal

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1 egg

1 cup (8 ounces) sour cream

1/3 cup milk

2 tablespoons butter or oleo, melted

In a medium bowl, combine dry ingredients. In another bowl, beat egg, sour cream, milk and butter; add to cornmeal mixture and mix just until moistened. Pour into a greased 8-inch square baking dish. Bake at 400° for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Serve warm. Serves 9.

All American Cornbread

1 cup half and half

1 cup butter

2 cups biscuit mix

1 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

2 eggs, slightly beaten

Scald half and half with butter, add to thoroughly mixed dry ingredients. Mix in eggs. Pour into greased and floured 13-by-9-inch pan. Bake at 350° for 30 minutes. Allow to stand for several minutes before cutting. Serves 12.

Stuffed Tomatoes with Chorizo and Cornbread

1 cup yellow cornmeal

3/4 teaspoon kosher salt

3/4 teaspoon baking powder

1/4 teaspoon baking soda

2 eggs

3/4 cup buttermilk

4 teaspoons canola oil


6 large tomatoes

1 1/2 teaspoons kosher salt

5 ounces uncooked chorizo or bulk Italian sausage

1 medium onion, chopped

1 medium sweet orange or red pepper, finely chopped

1/3 cup fresh minced cilantro

3/4 teaspoon ground cumin

3 eggs, lightly beaten

In a large bowl, combine the cornmeal, salt, baking powder and baking soda. In another bowl, whisk eggs and buttermilk. Place oil in an 8-inch ovenproof skillet. Heat skillet in a 450° oven for 3 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Carefully swirl the oil in the skillet to coat the sides and bottom of pan. Add batter. Bake at 450° for 12 to 16 minutes or until a toothpick inserted near center comes out clean. Cool completely. Place cornbread into a food processor, cover and process until coarse crumbs form. Set aside.

Cut a 1/4 inch slice off the top of each tomato, with a spoon or melon baler, hollow out each tomato, leaving a 1/2 inch shell. Discard pulp. Sprinkle salt into each tomato, place upside down on paper towel for 10 minutes to drain. Crumble chorizo into a large skillet, add onion and pepper. Cook over medium heat for 6 to 8 minutes or until meat is fully cooked, Drain. Cool slightly. In a large bowl, combine the corn bread crumbs, chorizo mixture, cilantro and cumin, stir in eggs. Place tomatoes in a greased 13-by-9-inch baking dish. Spoon cornbread mixture into each tomato, mounding in the center. Bake, uncovered, at 350° for 20 to 25 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Serves 6.

Charleston’s Savory Bacon Cornbread

4 slices bacon

2 cups cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

Preheat oven to 425°. In large cast iron or ovenproof skillet, cook bacon until crisp. Drain on paper towels, chop. Measure fat, discard all but 4 tablespoons and reserve. Wipe skillet with paper towel, place in oven until hot. Mix cornmeal, baking powder, soda and salt. In separate bowl, mix buttermilk, egg and 3 tablespoons reserved fat, stir into dry mixture until just blended. Stir in bacon. To hot skillet, add remaining 1 tablespoon reserved fat, swirl to coat bottom. Pour batter into hot skillet. Bake 15 minutes or until golden brown. Serves 8.

Crockin’ Cornbread

1 small box cornbread mix

1 egg, as directed on box

1/3 cup milk, as directed on box

1/4 cup sour cream

1 to 2 tablespoons sugar

Spray the slow cooker with non-stick cooking spray, then preheat on high for about 30 minutes. While the cooker is preheating, mix together the remaining ingredients until smooth. Pour the batter in the preheated slow cooker, cover and cook on high for about 1 1/2 to 2 hours. When done, place a plate on top of the slow cooker, then invert the slow cooker to release the cornbread. Slice and serve.

I hope you’ll try, and enjoy, these cornbread recipes with some soup. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. If you have any recipes you’d like to share with the other readers, please send them in.

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