1. Pumpkin Cornbread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow pumpkin, raw sugars, granulated pumpkin, raw leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table Directions: Preheat oven to 350. Grease or spray one 8x8 baking pan or an 8 inch pie tin. In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt. Beat in the pumpkin until well combined. Fold in pepitas. Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Source Archive
2. Maple Cornbread Muffins Ingredients: soymilk, original and vanilla, unfortified margarine, regular, 80% fat, composite, stick, without salt syrup, maple, canadian vinegar, cider cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table corn, sweet, white, raw Directions: Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin. Whisk together soymilk, margarine, maple syrup, and vinegar. Whisk together cornmeal, flour, sugar, baking pwder, and salt in a separate bowl. Stir the wet mixture into the dry mixture and fold in the corn kernels. Divide the batter among the muffin cups and bake for 20 minutes. Cool for 10 minutes in the pan. Source Archive
3. Cornbread Waffles Ingredients: beverages, almond milk, unsweetened, shelf stable vinegar, cider cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table sugars, granulated oil, canola Directions: Preheat waffle iron. Measure milk in large measuring cup, add vinegar and set aside to curdle. In a large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar. Make well in center and add milk mixture and oil. Mix until smooth. Cook waffles according to waffle iron directions! Source Archive
4. Whole Wheat Vegan Cornbread Ingredients: beverages, almond milk, unsweetened, shelf stable vinegar, distilled cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda oil, olive, salad or cooking Directions: Grease a 9x9" pan and set aside. Preheat oven to 425 degrees (F). In small bowl, mix almond milk and vinegar. Add all dry ingredients to large bowl and stir well. Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together. Pour mixture into baking pan. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Source Archive
5. Homemade Cornbread Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d egg substitute, powder oil, canola Directions: Preheat oven to 425 degrees. Prepare an 8X8 baking dish with cooking spray (I prefer Pam). In bowl, combine cornmeal, flour, sugar, and baking powder. In separate bowl, combine milk, egg substitute, and oil. Add the dry ingredients to the wet and stir until slightly moistened. Pour batter into baking dish. Bake approximately 15 minutes or until slightly brown. Source Archive
6. Eggless, Dairy-Free Cornbread Ingredients: soymilk, original and vanilla, unfortified vinegar, distilled vinegar, distilled cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda Directions: Preheat oven to 375. Pour the soymilk mixture into the dry ingredients. Mix quickly, and don't overmix. Pour into the prepared pan. Bake for 25-30 minutes. Done when toothpick is inserted in center comes out clean. Cool, then cut. Source Archive
7. Smokey Bones Honey Pecan Butter Ingredients: nuts, pecans butter, without salt honey Directions: Preheat oven to 350F Place pecan halves on a cooking tray and cook until toasted, approximately five to eight minutes. Remove from oven and let cool to room temperature. Chop cooled pecans. Place pecans and butter in a mixer and blend for three to five minutes using a spatula to scrape the sides of the bowl, as needed. Blend on low speed adding honey and continue until all ingredients are well mixed. Place in serving dish or bowl and refrigerate until ready for use. Serve with warm cornbread. Source Archive
8. Hot Water Cornbread Ingredients: cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate water, bottled, generic bacon, meatless Directions: Mix cornmeal and baking powder together. Add boiling water till you achieve a pasty, thick consistency (note that you may not need all of the water). Heat bacon grease in a skillet, preferably an iron skillet. Form patties with the cornmeal mixture, put into the hot grease and fry till crispy and slightly brown. Place on paper towels when done cooking. The outside will be crispy while the inside is nice and tender. Serve with lots of butter! Source Archive
9. Stovetop Pinto Beans Ingredients: beans, snap, green, raw bacon, meatless salt, table spices, pepper, black spices, garlic powder spices, onion powder spices, cumin seed Directions: Sort through dried pinto beans to remove any bad beans then rinse them well. Place in a heavy stock pot and cover the beans with water by at least 2 inches. Chop bacon and add it into the pan. Bring to a boil over medium high heat, stir, and allow to boil for about 2-3 minutes. Reduce heat to a simmer, cover, and allow beans to cook until tender and in its own thick broth. This will take about 2 hours. Then add seasonings, stir and allow to cook for just another minute or two with the spices. Serve with your favorite cornbread. Source Archive
10. Egg-Free Cornbread Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda oil, olive, salad or cooking Directions: Preheat oven to 425 F. Grease an 8 x 8 inch pan. Combine milk and vinegar in a small bowl or cup and let it stand while you combine the dry ingredients. In a large bowl, stir together the cornmeal, flour, sugar, salt, baking powder and baking soda. Add the milk mixture and oil into the dry mixture. Stir until just blended. Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool slightly before serving. Delicious with butter and honey or just plain! Source Archive
11. Vegan Cornbread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground oil, olive, salad or cooking rice, white, long-grain, regular, unenriched, cooked without salt soymilk, original and vanilla, unfortified corn, sweet, white, raw Directions: Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish. Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture. Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn. Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch. remove from the oven and set aside to cool before slicing. Source Archive
12. Skillet Herbed Cornbread Biscuits Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table sugars, granulated spices, thyme, dried spices, rosemary, dried butter, without salt corn, sweet, white, raw milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat oven to 450 F. Reserve 1/4 cup of flour. Combine the remaining flour with the cornmeal, baking powder, baking soda, salt, sugar, thyme, and rosemary in a large mixing bowl. Cut the butter into the flour mixturebasically, just quickly rub the butter into the flour with your hands until the mixture is coarse and resembles cornmeal. Stir milk and corn kernels (if youre using them) into the mixture. Turn dough out onto a floured cutting board and knead the reserved flour (1/4 cup) into the dough until it is no longer sticky. (You may need to use a bit more flour if the dough is especially sticky). Pat the dough out to about 1/2 inch thickness and cut into 2-inch rounds with a biscuit cutter. 5, Lightly grease a large cast-iron skillet and arrange cut biscuits in a single layer. Give them a little breathing room, because theyll rise quite a bit in the oven. Depending on the size of your skillet, you may need to bake in two batches or bake some of the biscuits on a separate baking sheet. My skillet is about 8 inches in diameter and doesnt quite fit all of the biscuits, so I bake in two batches. Bake at 450 F for 13-16 minutes until biscuits are lightly browned. Serve warm with butter and a bit of honey. Theyre also great with chili or pulled pork. I love to use them for pulled pork sliders! Source Archive