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Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Corn Bread

cornbread123.jpg

Corn bread can be served at almost any meal and there are several ways to make corn bread depending on the meal. The first is a recipe we usually had when guest came on Sunday.

Ingredients:
Two and one half cups white corn meal (plain)
Two cups butter milk
Water as need to gain desired consistency
One quarter cup flour
Two eggs
1/8 cup shortening
Tea spoon salt
Two table spoons baking powder


In a large bowl sift the corn meal and add flour, baking powder salt and mix well. Pre-heat the oven to 400 degrees, pour the oil in a baking pan 8x12 and place in oven for about ten minutes or until the oil is hot. Add the butter milk and eggs to the corn bread mixture and mix well, if the mixture is too stiff add water until the batter has the consistency of pan cakes batter. Pour most of the oil from the hot skillet into the batter mix and incorporate. Pour the batter in the hot pan and place in the center rack of the oven and let cook for about thirty minutes depending on your oven. The corn bread will start to brown along the edges, move the bread to the top rack for about ten minutes, check to see if the bread is browning even. When the bread is brown remove from the oven and brush the top with butter, cover with a cloth towel until ready to serve. Cut into two inch squares.


 
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