Blue Ribbon Corn Bread Recipes

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

BLUE RIBBON CORN RELISH

Steps:

• Remove husk from corn. Scrub with stiff brush to remove silks, rinse. Cut kernels from cob(do not scrape cobs). Measures 8 cups kernels.
• In large pot, combine corn kernels, and 2 cups water. Bring to a boil, reduce heat. Simmer covered for 4-5 minutes or until corn is nearly tender, drain.
• In the same pot, combine corn, celery, peppers, and onion. Stir in vinegar, sugar, mustard, pickling salt, celery seeds and turmeric. Bring to a boil, stirring until sugar dissolves. Reduce heat, simmer uncovered for 5 minutes, stirring occasionally.
• In small bowl, stir together cornstarch and 3 tablespoons water. Add cornstarch mixture to corn mixture. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes.
• Ladle into hot sterlized pint jars, leaving 1/2" headspace. Wipe rims and add lids.
• Process in water bath for 15 minutes. Start timing once water is boiling.
• **Cumin-Poblano corn relish: prepare as directed, except substitute 1 1/2 cups chopped fresh poblano chile peppers for the green peppers. Reduce vinegar to 2 cups and add 1/2 lime juice. Substitute 1 tablespoon ground cumin for the celery seeds and turmeric.
• **Apple-corn relish: prepare as directed, except reduce corn kernels to 6 cups and add 2 cups chopped Granny Smith apples with celery, peepers, and onion. Substitute 2 teaspoons caraway seeds for the celery seeds.
• **Olive-corn relish: prepare as directed, except add 1 cup coarsely chopped pitted green olives and 1 cup chopped pitted black olives with celery, peppers and onions.

VEGAN CORNBREAD

Steps:

• Preheat oven to 425°F
• Spray 8-inch-square baking dish with nonstick cooking spray.
• Bring the water to a boil in a small saucepan.
• Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
• Set aside.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
• Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
• Beat just until smooth (do not overbeat.)
• Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.