Youse guys!!!

naaah! Can't possibly be as good as the one I suggested . . .

This one is great also! hehe

Cornbread

Ingredients :
1 1/2 cups plain Cornmeal (not cornmeal mix or self-rising)
1/2 cup Flour
1 Tbs Baking Powder, preferably Rumford
3/4 tsp Salt
1/2 cup Sugar (I use Splenda) Use less if you want it less sweet.
3/4 cup Milk
3/4 cup Sweet Buttermilk
1/2 cup Vegetable Oil
2 large Eggs




Preparation :
1 Preheat Egg to 400 degrees.
2 Preheat Dutch Oven or a square baking dish in Egg.
3 Blend dry ingredients in large bowl. Blend milk, oil, and eggs, and add to
4 dry ingredients. Blend till all is combined.
5 Use a small amount of Crisco or bacon grease (say about 1/4 tsp or so) into
6 dutch oven or baking pan, brushing it to cover all surfaces well. Place back
7 in oven for a few minutes - you want these hot.
8 Remove pan from egg and pour mixture into the hot dutch oven or pan.
9 Bake (covered) until golden brown on the top, about 20-30 minutes.
10 Fork should go in and out clean.


Recipe Type
Bread

Recipe Source
Author: Peter P. Benac (Celtic Wolf)

Source: BGE Florida Eggfest '07, Celtic Wolf

Here is one that might help!

Cornbread, Swamp Venom BBQ, Squeeze

Ingredients
1 Tbs butter, for greasing the pan (can use Pam too), plus 1 1/2 cups butter, melted
3/4 lb left over BBQ pork
1 1/2 cups white sugar
6 eggs
1/4 cup plus 2 tablespoons milk
1 1/2 (15-ounce) cans cream-style corn
small can chopped green chile peppers
1 1/2 cups shredded cheese (Recommended: combination Monterey Jack and Cheddar)
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 Tbs baking powder
pinch salt
Topping:
6 Tbs butter
3 Tbs your favorite bbq sauce
2 1/2 Tbs of Dizzy Pig Swamp Venom Rub




Procedure
1 Preheat egg to 325 degrees F., set up indirect with either a pizza stone or platesetter
2 Lightly butter a deep 9 by 13-inch baking dish.
3 Shred left over BBQ into fine pieces and set aside.
4 In a large bowl, stir together the butter, milk, and sugar. Beat in the eggs, until well
incorporated. Add the creamed corn, chiles, cheese, and shredded BBQ and stir until well
incorporated.
5 In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to
corn mixture; stir until smooth. Pour batter into prepared pan.
6 Bake in preheated egg for 1 hour 10 minutes, or until golden brown and until a toothpick inserted
into center of the pan comes out clean. (the time will vary, use the toothpick method for a sure
bet)
7 Topping:
8 Combine butter, bbq sauce and rub and melt in microwave. Brush over cornbread and place back in
egg for a few minutes. Cut into squares and serve warm. It's ok to break up pieces and serve in
a small bowl.


Servings: 1

Recipe Type
Bread

Recipe Source
Author: Kevin Jacques, AKA "Squeeze"

Source: BGE Eggtoberfest '04, Squeeze