State Fair Blue Ribbon Cornbread 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.

SOUTHERN CORNBREAD BY RENAE

Steps:

• 1. Mix the dry ingredients together with a whisk. In the mean time melt the margarine in a microwave but save til the end. Also heavily coat the cast iron skillet with the butter flavored spray and place in a cold oven. Set the oven for 400 degrees and start it heating.
• 2. Add eggs to the dry mixture and stir in buttermilk. Make sure the consistency is just a little thinner than pudding. May want less or more buttermilk than called for so stir in half or more of the buttermilk and work from there.
• 3. Once the batter is the right consistency, mix in the melted margarine continuing to use the whisk. Make sure well incorporated.
• 4. Remove the now hot skillet from the oven that should be at 400 degrees by now and pour the batter into the pan. Should hear a little sizzle. Place in oven and bake for approximately 25 minutes. Turn out onto a plate, slice and enjoy.
• 5. Note: The reason I use margarine instead of butter is because of the oil content. Margarine is just essentially butter flavored oil.

STATE FAIR BLUE RIBBON CARAMEL CORN

Steps:

• Pop the corn, pick out the old maids, and keep warm with nuts in a roasting pan in the oven @275*. Butter two sheet pans.
• Stir the sugar, butter, corn syrup and salt together in a 4 - 5 cup heavy bottomed pan over low heat until the sugar melts. Increase heat to medium and constantly stir until the mix reaches a rolling boil. Boil 4 minutes and remove from heat. Add in the baking soda and vanilla and stir to make sure the soda is thoroughly incorporated.
• Pour caramel over the warm popcorn and stir gently (so you don't break the popcorn) until it is completely covered in caramel. Divide between the two sheet pans and bake for 40 minutes, stirring every 15 minutes. Don't skip the stirring.
• Cool on waxed paper to room temperature. Store in two zip lock gallon baggies.
• Hope you love this!