Juniors Cornbread Recipes

JUNIOR'S CORNBREAD

Steps:

• Butter a 13x9x2-inch baking pan and place it on an oven rack in the middle of the oven.
• Preheat the oven to 400 degrees. (But keep an eye on your butter to make sure it doesn't burn).
• Mix together the flour,cornmeal, sugar, baking powder, and the salt into a large mixing bowl, and make a well in the center of these dry ingredients with a spoon.
• Beat the eggs in another large mixing bowl with an electric mixer.
• Beat on high until the eggs are light yellow and slightly thickened, about 3 minutes.
• Then beat in the milk, water, melted butter, oil, and vanilla.
• Pour this egg mixture into the well in the dry ingredients, all at once.
• Stir the dry ingredients into the wet ingredients just until it comes together in a batter (Do not over mix at this stage, or the cornbread may turn out tough).
• Pour the batter into the hot baking pan (It should sizzle!) and bake until the cornbread is slightly golden brown, about 25 minutes.
• Cut the cornbread into twelve 3inch squares.
• Serve hot or warm.
• (Or toasted the next day with honey butter!).

JUNIOR LEAGUE - SOUTHWEST GREEN CHILE CORN BREAD

Steps:

• Beat butter and sugar until creamy. Add eggs. Stir in flour, cornmeal, baking powder and salt. Add Corn, green chiles, and cheese and mix well. Spoon into a buttered 9x9 baking pan. Bake at 325 for 50 minutes.

JUNIOR'S GOLDEN CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
• Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
• Then, with mixer still running, gradually add sugar, then eggs, one at a time.
• Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• Reduce mixer speed to low.
• Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• Repeat, beating in the rest of the flour mixture, then the rest of the milk.
• Beat the batter until well blended, about 1 minute more.
• Spoon into muffin tins, almost up to the top.
• Bake at 400°F for first 10 minutes.
• Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
• Makes one dozen regular muffins or 6 jumbo.