Cornbread help please

Basic cornbread (double rise):

1 eggs
3 tablespoons hot bacon grease
1 cup buttermilk
pinch of salt
1+1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1+1/2 cups corn meal/flour (corn flour yields smoother, biscuit-like texture)
1/2 cup flour

Bake at 475 for 15 minutes in greased pan or muffin tins.

To Mex it up add can of corn (drained, if use creamed corn reduce buttermilk to 2/3 cup), some chopped peppers, 1 cup shredded cheddar, some chopped onion.

P.S.
If no buttermilk add 1/2 teaspoon lemon juice or vinegar to 1 cup of regular "sweet" milk. I prefer the juice, more acidic, but apple cider vinegar is acidic enough if rough measure a "heaping" spoonful.

Chipotle Mexican Cornbread

2 boxes Jiffy Cornbread Mix
3 eggs
2/3 cup milk
1 6 oz can chipotle peppers drained
1 tablespoon pimento peppers
1 can cream corn
1 chopped white onion
1/2 cup vegetable or peanut oil
1 cup grated cheese, any kind


Combine all of the ingredients in a large mixing bowl. Let mixture rest for about 10 minutes or while oven is preheating to 450°F.
Bake in a large pan for about 30 to 40 minutes.

damn a whole can of chipotles?
that pone is gonna be aggressive

There are few things I hate more than sweet cornbread

quote:

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There are few things I hate more than sweet cornbread

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Same here. Dont use that Jiffy crap either. Get some cornmeal.

Ive posted my old mans recipie in the Recipie Book, too. Its what Cornbread was supposed to be...