Winning and Runner Up Cornbread Recipes
Judges' Choice Award Winner: Buttermilk Cornbread by Wanda Holloway
You can prepare this recipe easily the morning of the picnic. It bakes in just 20 minutes.
1 1/3 cups cornmeal
3/4 cup flour
4 tbsp sugar
1 tbsp baking powder
1 tbsp salt
1/2 tsp baking soda
1 cup buttermilk
1/3 cup sour cream
2 large eggs
1/4 cup olive oil
1. Preheat the oven to 450°F. Grease a heavy 9-inch ovenproof skillet or a 9" x 9" baking pan; set aside. Place the greased pan in the oven to heat.
2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate bowl, whisk together the buttermilk, sour cream, eggs, and olive oil. Make a well in the center of the dry ingredients, pour in the buttermilk mixture, and stir just until combined. Don't overmix.
3. Remove the hot pan from the over, pour in the batter, and return the pan to the oven. Bake until a toothpick inserted in the center comes out clean , about 20 minutes. Let cool completely before wrapping for picnic. Makes 8 servings.

Peoples' Choice Award Winner and Judges' Choice Award Runner Up: Betty Black's Broccoli Cornbread Prepared (But Not Invented) by Scott Griffin
1 box "Jiffy Corn Muffin Mix"
1 package frozen chopped broccoli, cooked, and drained
1 large onion
1 cup cottage cheese (may substitute low-fat)
1/2 cup butter or margarine (use Promise and/or cut back 1/2 for healthier version)
4 eggs beaten (use egg beaters for healthier version)
Salt and pepper to taste
Combine all ingredients except the corn muffin mix. Mix well and then add the muffin mix. Pour into greased pan. Bake at 400°F for 25-30 minutes. Enjoy!

Judges' Choice Award Runner Up: Cornbread by Paige Sisk
Small can cream corn
8 oz. sour cream
1 cup self-rising cornmeal
2 eggs
1/3 cupt oil
2 tsp. baking powder
Spray pan. Mix ingredients. Bake 400°F. Till golden on top.

Other Cornbread Recipes
Dutch Oven "Sunshine" Cornbread by Leigh Brinkley
2 sticks butter, softened, and 3 tbsp to melt in oven
1 cup pure grade B maple syrup, at room temp.
5 eggs, at room temperature
2 teaspoons pure vanilla extract
Zest of one orange, finely grated
1 1/4 cups flour
2 3/4 cups cornmeal
1 tbsp and 1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/4 cup buttermilk

Cornbread by Kaye Cloninger
Heat oven to 425°F. Grease 9" x 12" pan. Place in oven till sizzling hot.
Sift or whisk together: 1 1/2 cups stone ground cornmeal
1 1/2 cups unbleached flour
4 tbsp sugar
1 1/4 tsp salt
6 tsp baking powder
Beat 3 eggs – add 1 1/2 cups milk and 2 tbsp melted butter and 2 tbsp leaf land (or 4 tbsp melted butter only). Pour liquid into dry ingredients. Combine with a few rapid strokes and pour into hot pan. Bake about 20-25 minutes.

Cornbread by Barbara Linster
4 tbsp drippings (butter, canola oil)
2 cups finely ground white cornmeal
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 large egg
1 1/2 cup buttermilk
Oven to 450°F. Drippings into 9-inch cast iron skillet. Place skillet into oven and let drippings (or butter) heat while you prepare batter. In a big bowl, mix cornmeal, salt, soda, baking powder. Add egg and buttermilk, stir to blend. Drippings should be hot but not smoking. Remove pan, swirl to coat and pour rest into batter. Should crackle. Mix, pour in pan, and bake 20-25 minutes.

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