RECIPES Cornbread Recipes from the National Cornbread Festival

Here are three popular recipes shared during past National Cornbread Cook-offs, part of the National Cornbread Festival held the last weekend in April in South Pittsburg, Tennessee.

Click here to see a separate Bakery Boy Blog post about the National Cornbread Festival.

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BERRY CORNMEAL MUFFINS

Submitted by Boy Scout Troop 63

1 cup flour

¾ cup cornmeal

½ cup sugar

2 ½ teaspoons baking powder

¼ teaspoon salt

2 cups chopped fresh strawberries

1 (8 oz) container strawberry yogurt

¼ cup butter, melted

1 egg

Preheat oven to 350°. In a large bowl, sift together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in ½ cup of flour mixture. Whisk together yogurt, butter, and egg. Stir yogurt mixture into flour mixture just to moisten. Fold in strawberries. Spoon batter into prepared cast-iron pan. Bake 25 minutes.

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MEXICAN CORNBREAD

Submitted by Richard Hardy Memorial School Athletic Club

1 cup Martha White Yellow Self-Rising Cornmeal

1/3 cup melted butter

1 cup Mayfield sour cream

1 (8 oz) can cream-style corn

2 eggs

1 cup shredded cheddar cheese or Mexican blend cheese

1 (4 oz) can chopped green chile peppers, drained

Heat oven to 375°. Grease an 8- or 9-inch skillet; place over medium heat while preparing cornbread batter. Stir melted butter into cornmeal and add sour cream, corn, and eggs, blending well. Spoon half of the batter into the greased hot cast-iron skillet. Sprinkle batter with cheese and chile peppers; cover with remaining batter. Bake for 35 minutes, until nicely browned.

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BROWN SUGAR CORNBREAD

Submitted by the Christian Women’s Job Corp

1 cup unsalted butter

2 2/3 cups Martha White Yellow Cornmeal

2 cups Martha White All Purpose Flour

2/3 cup packed dark-brown sugar

2 cups Mayfield milk

4 large eggs, beaten

Preheat oven to 350°. Grease two 9 x 4½ loaf pans and set aside. In a large bowl, whisk together yellow cornmeal and flour. Heat butter and brown sugar in a small saucepan over medium-low heat just until melted and whisk until mixture is smooth. Remove from heat; whisk in milk and then eggs. Pour into dry mixture, stirring just until blended, and divide evenly between prepared pans, smoothing the tops. Bake in the middle of the oven until loaves are golden and cake tester inserted in the centers comes out clean, about 30 minutes.

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Recipes reprinted with permission from the National Cornbread Festival and Lodge Cast Iron.

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NATIONAL CORNBREAD FESTIVAL

April 30–May 1, 2011

Festival details: www.nationalcornbread.com

Lodge Cast Iron details: www.lodgemfg.com

South Pittsburg details: www.southpittsburg.com

For more about traveling in Tennessee: www.tnvacation.com

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Click here to see a separate Bakery Boy Blog post about the National Cornbread Festival.

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