Randys Killer Cornbread Recipes

RANDY'S KILLER CORNBREAD

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
• Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
• In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
• Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.

RANDY'S CRANBERRY BUTTERMILK OAT MUFFINS

Steps:

• Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
• Preheat oven to 375F (gas mark 5, 190C).
• Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
• Combine dry ingredients in a large bowl.
• Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.

RANDY'S FAMOUS MARGARITA

Steps:

• Shake together all ingredients and serve over ice.