Best Kays Cornbread Recipes

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MEXICAN CORN BREAD/MISS KAY RECIPE - (3.7/5)



Mexican Corn Bread/Miss Kay Recipe - (3.7/5) image

Provided by á-48540

Number Of Ingredients 10

10 slices bacon
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 1/4 teaspoon salt
1 (8.25-ounce) can cream style corn
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
2 jalapeno peppers, seeded and finely chopped
8 ounces cheddar cheese, grated and divided

Steps:

  • Preheat oven to 400°F. Arrange bacon slices in crisscross pattern in bottom of 10.5x2-inch cast-iron skillet. Place skillet in oven for 15 minutes or until bacon drippings evenly cover bottom of skillet. Tilt skillet to distribute drippings evenly. (Drippings will prevent corn bread from sticking) Whisk together cornmeal, baking powder and salt in a large bowl; set aside. Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake at 400°F for 25 minutes. Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes until cheese melts and bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges with metal spatula; flip bread into serving plate. Let stand 5 minutes before serving.

KAY'S MEXICAN CORN BREAD



Kay's Mexican Corn Bread image

Do you like spicy? if so, you may like this Mexican Corn Bread.

Provided by Kay Skipper

Categories     Other Breads

Time 40m

Number Of Ingredients 7

2 c self-rising corn meal
2 eggs, lightly beaten
1/2 lb cheddar cheese, shredded or grated
1 can(s) cream style corn
1 small onion, chopped (approx. 1/2 to 3/4 cup)
3 or 4 jalapeno peppers, diced (wash hands after handling)
1 1/2 c buttermilk

Steps:

  • 1. Grease iron skillet and place in 450 degree oven for approximately 5 - 7 minutes. Reduce heat to 350.
  • 2. Mix all ingredients, using enough buttermilk to make mixture soupy. (approx. 1 1/2 cups of buttermilk)
  • 3. Pour batter into super hot iron skillet and bake in 350 oven until done. (approx 20 to 25 minutes or until side of cornbread is turning golden brown and center top of corn bread is done.)

KAY'S CORNBREAD



Kay's Cornbread image

I tried many simple corn bread recipes and just liked this one best. It's a great all around corn bread. When I do not have a dessert to offer my family, I cook this and not only do I place butter on the supper table but I also include pancake syrup (Mrs Buttersworth) and Alaga Syrup. After the supper meal, most reach for another...

Provided by Kay Skipper

Categories     Other Breads

Time 30m

Number Of Ingredients 5

1 c self rising yellow corn meal
1 Tbsp self rising flour
1 Tbsp to 2 tablespoons of sugar, to taste
1 scant cup of buttermilk (approx 7/8ths cup)
1 egg, slightly beaten

Steps:

  • 1. Add 1 1/2 Tablespoons of vegetable oil in an iron skillet and place in 425 degree oven for approx 5 to 7 minutes or until iron skillet is very hot. While the skillet is heating, mix the above ingredients together. (I prefer 1 1/2 TBSP of sugar in mine.)
  • 2. Pour in very hot skillet and place in 425 oven for approx 20 to 25 minutes. (When side of cornbread is golden brown and center is firm, it's done.)

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