Auntie Jemina Cornbread

Here is a quick cornbread recipe. It's from Aunt Jemina (brand that makes corn meal).
Golden Corn Bread
1 cup Quaker or Aunt Jemima Enriched Yellow Corn Meal
1 cup all-purpose flour
2 to 4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
Preheat oven to 425°F.
In large bowl, combine corn meal, flour, sugar, baking powder and salt.
Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
Bake in greased or sprayed 8-inch square baking pan 20 to 23 minutes or until wooden pick inserted in center comes out clean.
Yield: About 9 servings

Martha Stewart Cornbread

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 3 large eggs
• 2 1/2 cups low-fat buttermilk

• Directions

  1. Step 1

     Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.

  2. Step 2

     In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)

  3. Step 3

     Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.
   
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Simple corn bread

• 1 cup cornmeal
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg, beaten
• 1 cup buttermilk

Preparation:

Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 15 to 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.

Quick potato bread rolls

These are so soft and so quick and easy to do recipe HERE