Blue Ridge Mountain Corn Bread Recipes

BLUE RIDGE MOUNTAIN CORNBREAD

Steps:

• In bowl, beat egg whites until soft peaks form.
• In separate bowl, beat egg yolks and sugar until well combined.
• Add cornmeal, milk, and flour-mix well.
• Add egg whites, butter, salt and baking powder-stir to combine.
• Pour into greased cake pan, bake at 450 degrees for approximately 25 minutes, or until golden brown and cake tester comes out clean.

BLUE RIDGE MOUNTAIN CORN BREAD

Steps:

• 1. In separate bowls beat the egg whites & egg yolks.
• 2. To the egg yolks, add the sugar & beat well.
• 3. Add the cornmeal, milk & flour. Add the melted butter, beaten egg whites, baking powder & salt. Add beaten egg yolks with sugar mixture & blend well.
• 4. Pour into a GREASED, cast iron skillet. (do not use cooking spary...use Crisco & a paper towel to coat the skillet)
• 5. Bake at 450 until golden. (*HINT: I sprinkle a small amount of sugar on top B4 baking for added sweetness)

BLUE CORNBREAD

Steps:

• Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
• Place the skillet in the oven while it preheats.
• Preheat oven to 425°F.
• In a medium size bowl, combine dry ingredients.
• Combine liquids and slowly add to combined dry ingredients, mixing well.
• Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.

BLUE CORN BREAD

Steps:

• Preheat the oven to 400°F.
• Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
• Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

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.