The Life of a Farmer's Wife: Cornbread Recipes

Last Thursday, our county's Farmers Federation Women's Committee held their annual cooking contest. This year, it was cornbread. I took pictures of each entry and snagged the recipes so I could share them!

Tex Mex Cornbread

Non stick cooking spray

1 large egg

1 1/3 cups milk

1/4 cup oil

2 cups corn meal mix

1 tsp sugar

1/2 can whole kernel corn

1/2 can Rotel with green chilies

Whisk all ingredients together. Bake about 20 minutes in 450 degree oven.

Chunky Broccoli Cheese Cornbread

1 stick butter

1 medium onion, chopped

1 (10oz) package frozen, chopped broccoli, thawed but not drained

2 (8.5oz) boxes corn muffin mix

1/2 cup whole milk

2 cloves minced garlic

1 (8oz) container cottage cheese

4 eggs

1 tbsp salt

1 cup & 2 tbsp grated cheddar cheese

Preheat oven to 375 degrees. Melt butter in skillet or pan; saute onions and broccoli in butter until soft. Set aside 2 tbsp grated cheddar cheese. Combine all other ingredients, including vegetables to create batter. Place batter in greased skillet or pan. Sprinkle top with remaining grated cheddar cheese. Bake until golden (20-30 min).

Broccoli Cornbread

1 stick margarine

1 box Jiffy corn muffin mix

4 eggs

Dash salt and pepper

1 (10 or 12oz) frozen broccoli chopped

1 small onion chopped

2 cups grated cheddar cheese

1/4 cup water

Spray 9x13 Pyrex dish with Pam. Steam broccoli and chopped onion 8 minutes in 1/4 cup water. Add margarine; add corn muffin mix, eggs, salt, mix well. Add broccoli, onion, cheese,stir into prepared dish. Bake @ 400 degrees for 25 min.

Sweet Cornbread

1 cup all purpose flour

1 cup yellow cornmeal

2/3 cup sugar

1 tsp salt

3 1/2 tsp baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Preheat oven to 400 degrees. Spray a 9" round cake pan with non-stick cooking spray. In large bowl, combine flour, cornmeal,sugar, salt and baking powder. Stir in egg, milk, and vegetable oil until combined. Pour batter into pan. Cook for 25 minutes.