St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Oregano / Hazelnut Pesto | Main | Spicy Coleslaw »

Burkettville Grange Cornbread

Burkettville Grange Cornbread 


Our friend Ann LaFarge (née Burkett) is revered in this household for introducing me to Elise in 1995, and, nearly equally, for giving us this recipe for her Maine hometown's traditional cornbread.

Burkettville Grange Cornbread

Recipe courtesy Ann LaFarge.

10 servings.

Ingredients

  • 1 cup yellow cornmeal
  • 1/3 cup flour
  • 3 teaspoons baking soda
  • 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 1 cup cream style corn (or whole kernel, fresh or canned)
  • 1 cup low fat plain yogurt 
  • 2 tablespoons vegetabke oil
  • 2 eggs, lightly beaten with a fork

Method

1. Mix all ingredients, stirring only enough to combine.

2. Bake in a greased 8" pan in a preheated 400º oven for about 30 minutes, until tester comes out clean.

Variations

1. I've developed some variations over the years by adding one or more of the following: chopped sweet or hot red peppers, chopped green chile peppers, chopped cilantro., whole cumin seed.

2. Another variation I've developed is to preheat a greased skillet in the oven and then pouring the batter into the hot pan and baking, again at 400º. Baking time is shortened to about 20 minutes by this routine. This gives the cornbread a more pronounced crust, as shown in the picture.

p style="border: 1px solid black; margin: 0px; padding: 10px; width: 445px; background-color: #ffffff; color: #546d85;">Nutritional Estimate 10 Servings. Per serving: 132 Calories; 19 g Total Carbs; 1 g Dietary Fiber; 2 g Sugars; 4 g Fat; 42 mg Cholesterol; 32 mg Sodium; 4 g Protein. Weight Watchers: 3 points.

Print this recipe.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

The cornbread recipe turned out disastrously for me. 400 degrees is WAY too high and the crust tasted burnt.
THe amt of baking soda is also too much and my cornbread tasted bitter

The comments to this entry are closed.