Papas Cornbread Recipes

PAPA'S CORNBREAD

Papa's Cornbread image

My grandpa, "Papa", used this recipe for years, having learned it from his mom then teaching it to me at a young age. Over the years I've made several variations including a can of corn, creamed corn, jalapenos, hot sauce, etc, but this is the original unadultered recipe. I hope you enjoy!

Provided by Chelsea Mitcham

Number Of Ingredients 8

Ingredients

1 c cornmeal
1/2 c flour
2 Tbsp sugar
3 tsp baking powder
1 tsp salt
3 Tbsp vegetable oil
1 medium egg
1 c milk

Steps:

1. Preheat oven to 350 and lightly grease a square baking pan(8x8 is best)
2. Mix dry ingredients and wet ingredients separately then add wet ingredients to dry.
3. Pour into pan and bake for 30-35 minutes

SAVORY CORNBREAD POPS

Savory Cornbread Pops image

Not all cake was created sweet, but it's all delicious in our book. These handheld pops make festive appetizers, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 2-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
6 ounces cream cheese, softened
2 tablespoons Louisiana-style hot sauce
1 to 3 tablespoons finely chopped pickled jalapeno slices
30 lollipop sticks
1/4 cup butter, melted
Crushed corn chips

Steps:

Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack., In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm. , Dip in melted butter and roll in corn chips. Refrigerate until serving.

Nutrition Facts : Calories 70 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

EASY CORNBREAD

Easy Cornbread image

This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings

Provided by CoCaShe

Categories Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1 1/4 cups milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
3/4 cup flour
1 teaspoon salt
1/4 cup white sugar
2 1/2 teaspoons baking powder

Steps:

Beat eggs, milk and oil together.
Add all dry ingredients to wet and mix well.
Pour mixture into greased 8"x8" cake pan.
Bake 400F for 25-30 minutes or until toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 337.2, Fat 13.8, SaturatedFat 3, Cholesterol 69.1, Sodium 598.5, Carbohydrate 46.6, Fiber 2.6, Sugar 8.6, Protein 7.8

MEXICAN CORNBREAD

Mexican Cornbread image

Number Of Ingredients 12

Ingredients

2 eggs
1/4 cup corn oil
1 cup buttermilk
2 cups grated Cheddar cheese
1 (12-ounce) bottle cream-style corn
1 cup onion
1 jalapeño pepper, seeded and chopped
1 1/4 cups yellow cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

Steps:

Preheat oven to 350°. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in cheese (reserve 1/2 cup), corn, onion, and jalapenos. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients until you have a smooth batter. Pour batter into greased 9- or 12-inch cast iron skillet. Sprinkle remaining cheese on top. Bake for 30 to 35 minutes until center is set and top is golden brown.

Nutrition Facts : Nutritional Facts Serves

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