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Old corn bread from scratch recipe needed?

doughmama

Advanced Member
Silver Member
Aug 10, 2008
865
5
A customer is looking for a corn bread recipe she got years ago from The Pampered Chef. She said it was included in the 9" square baker. Anyone know what this might be? Thanks!!
 

Admin Greg

Veteran Member
Staff member
Apr 13, 2004
1,615
166
Thanks for posting! I'm sorry you haven't received any responses thus far. Do you have any additional information or can you rephrase your post to make it clearer?
 

DebPC

Legacy Member
Staff member
Apr 14, 2004
3,006
399
I searched around here and online- sorry couldn't find anything.
 

DJHTX1

Gold Member
Jul 11, 2007
1
1
Pampered Chef Cornbread

INGREDIENTS:
2 pkgs. cornbread mix
2 eggs, slightly beaten
2/3 cup milk
1 11-oz. can Mexican-style corn, drained

DIRECTIONS:
Combine ingredients and mix well. Pour into 2 greased round pans or greased muffin tins. Bake at 350 degrees for 20 minutes.
 
Mar 13, 2014
4
2
Bake them in the mini muffin pan. Cut hot dogs into 1 to 3/4 inch bits, and stick them in the middle and bake.
They look great when they come out.
 

doughmama

Advanced Member
Silver Member
Aug 10, 2008
865
5
thanks but I was looking for a regular corn bread recipe - not one using a mix but I appreciate your time. Happy Thanksgiving!
 
Mar 13, 2014
4
2
Sorry, I thought you were looking for the Pampered Chef recipe. that is the one using the mix.
Here is a recipe I have used that works great. I got it off youtube.

Makes 48 muffins (I cut this recipe in half)
Ingredients:
  • ½ cup melted butter
  • ½ cup sugar
  • 2 eggs
  • 1 cup buttermilk (if I don't have buttermilk at home, I use 1 cup of milk (not skim, homo works best), add a tablespoon of vinegar and let stand for about 10 mins.)
  • ½ teaspoon baking soda
  • 1 cup cornmeal (I used yellow cornmeal)
  • 1 cup all purpose flour
  • ½ teaspoon salt
  • 8-10 all beef hotdogs, cut into 1" bites
  • Mustard, opt.
  • Ketchup, opt.
Preheat oven to 375°. Spray mini muffin tins with non-stick cooking spray and set aside.
Combine baking soda, cornmeal, flour and salt and whisk to combine. Set aside.
In a separate bowl, combine butter and sugar in a bowl and whisk to combine. Add eggs and whisk to incorporate, then add the buttermilk and continue whisking until mixed well.
Whisk the dry ingredients into the wet ingredients in two batches.
Drop about 1 Tablespoon of the batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
Bake for 8-12 minutes or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Serve with mustard and ketchup if desired.
Store leftovers in the refrigerator and reheat for 20-30 seconds before serving.
 

Gem

Dec 29, 2014
1
1
2 cups self rising cornmeal, 3/4 cup self rising flour, 1 tablespoon sugar, 1 extra large egg or 2 large eggs, 4 tablespoons oil divided in half, buttermilk (enough to make a thick batter which will barely pour, probably about a cup, maybe more)

Preheat oven to 425 degrees F. Place half the oil in a heavy skillet (seasoned cast iron works well) and set aside for later. In a large mixing bowl, mix all dry ingredients and make a well in the middle. Add all the wet ingredients to the well and mix everything together by hand. I use a large wooden spoon. Set the batter aside to allow the cornmeal to absorb some of the liquid and swell (about 5 minutes). While the batter is resting, put the skillet with oil on the stove on high and heat until it begins to smoke. Remove from heat. Stir the batter and add more buttermilk as needed to keep the batter just pour-able. It will have thickened while resting.

Pour the batter into the hot skillet and place in center of the preheated oven for about 20 minutes. Cornbread is done when a toothpick in the middle comes out clean. Remove from the oven and allow to cool for about 10 minutes. When cool enough to handle, turn out upside down over a plate. Note: if you like your cornbread sweet, you can use more sugar. Try 1/4 to 1/2 cup instead of the suggested 1 tablespoon.
 
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