2009 Cornbread Contest Winning Recipes
    1st Place
    Scott Felix
    Bedford County
     
    Buttermilk Cornbread
     
    ¼ pound of unsalted butter
    2/3 cup white sugar
    2 eggs
    1 cup buttermilk
    ½ teaspoon baking soda
    1 cup cornmeal
    1 cup all-purpose flour
    1 3.4 oz. box of instant vanilla pudding
    ½ teaspoon salt
     
    1. Preheat oven to 375 degrees.  Grease an 8-inch square pan.
    2. Melt butter in medium saucepan.  Remove from heat and stir in sugar.  Quickly
     add eggs and beat until well blended.  Combine buttermilk with baking soda and
     stir into mixture.  In a small bowl, combine cornmeal, flour, pudding mix, and
     salt.  Stir into mixture until well blended and a few lumps remain.  Pour into
     prepared pan.
    3. Bake in preheated oven for 35 to 40 minutes or until set and a toothpick inserted
     in the center comes out clean.
     

     

    2nd Place
    Angie Shaw
    Dauphin County
     
    Old Fashioned Cornbread
     
    1 stick butter
    2/3 cup sugar
    2 eggs – farm fresh
    1 cup buttermilk
    ½ teaspoon baking soda
    1 cup all-purpose white flour
    1 cup cornmeal
    ½ teaspoon salt
     
    Directions:
    Preheat oven to 375 degrees.  Grease an 8 X 8 inch square pan.  Melt butter in a skillet on top of the stove.  Remove from heat and stir in the sugar.  When well blended, quickly add eggs.  Combine buttermilk and baking soda then pour over butter mixture in the pan.  Stir in cornmeal, flour, and salt until well blended and there are a few lumps.  Pour mixture into greased pan and bake for 30 to 40 minutes.
     


    3rd Place
    Steven J. Berkoski
    Lancaster County
     
    Corny Conestoga Corn Bread
     
    1 cup flour
    1 cup PA CORNMEAL
    ¼ cup sugar
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 egg slightly beaten
    1 cup creamed corn
    1/3 cup milk
    ¼ cup melted butter
     
    In a large bowl, combine the flour, cornmeal, baking soda and salt.  Combine the egg, creamed corn, milk and butter.  Stir in the dry ingredients just until moistened.  Pour into 8-inch square baking dish that has been greased.  Put into preheated 400 degree oven.  Bake 25 to 30 minutes.  Serve warm.
     

     

    4th Place
    Linda Kitner
    York County
     
    Golden Yellow Corn Bread
     
    1 cup yellow corn meal
    ¼ cup sugar
    1 cup all-purpose flour
    3 teaspoons baking powder
    ¼ cup oil (vegetable)
    1 cup milk
    1 egg, beaten
     
    Mix oil, milk, and eggs together in bowl.  Combine all dry ingredients together and add to the oil, egg, and milk mixture and mix until thoroughly mixed and combined.  Pour into a 8” X 8” pan that has been greased and bake at 400 degrees for 25 minutes.  Let cool before removing from pan.  Enjoy!
     

     
    5th Place
    Debra Martin Berkoski
    Lancaster County
     
    Fresh Dill & Asiago Corn Bread
     
    1 cup flour
    1 cup PA CORNMEAL
    ¼ cup sugar
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    1 egg slightly beaten
    1 cup creamed corn
    1/3 cup milk
    ¼ cup melted butter
    ½ cup shredded Asiago cheese
    1 tablespoon fresh chopped dill
     
    In a large bowl, combine the flour, cornmeal, baking soda and salt.  Combine the egg, creamed corn, milk and butter.  Stir in the dry ingredients just until moistened.  Stir in the cheese and fresh chopped dill.
     
    Pour into 8-inch square baking dish that has been greased.  Put into preheated 400 degree oven.  Bake 25 to 30 minutes.  Serve warm.