2010 Corn Bread Contest Winning Recipes

    1st Place
    Madison Foor
    Bedford County

    Grandmother’s Cornbread

    ½ cup butter
    1 cup sugar
    2 eggs
    1 cup buttermilk                     
    1 teaspoon baking soda
    1 cup cornmeal
    1 cup all-purpose flour
    ½ teaspoon salt

    Directions

    1. Preheat oven to 350 degrees.  Grease an 8 inch square pan.
    2. Melt butter.  Add sugar; add eggs and beat until blended.  Combine buttermilk with baking soda; stir into mixture.  Stir in cornmeal, flour and salt until blended.  Pour batter into the prepared pan.

    In large microwave safe bowl, melt butter than stir in other ingredients.

    1. Bake in preheated oven for 30 to 40 minutes or until a toothpick inserted in center comes out clean.

     


     

    2nd Place
    Kellianne Enterline
    Dauphin County

    Cornbread Puff

    ½ cup sugar
    ½ cup butter
    Cream together

    2 eggs
    Add and beat well

    ½ cup coarse ground corn meal
    ½ cup fine ground corn meal
    1 ¼ cups flour
    3 teaspoons baking powder
    1 (8.25 oz.) can cream corn (pureed)
    ½ cup milk
    Add combined dry ingredients alternately with liquids

    Pour into greased 8” x 8” greased pan.  Bake at 350 degrees for 35-40 minutes.



    3rd Place
    Brenda Decker
    Blair County

    Jelly and Corn Bread

    1 ½ cup flour
    1 cup corn meal
    ¼ cup sugar
    2 teaspoon baking powder
    ½ teaspoon salt
    1 ½ cup milk
    ¼ cup oil
    2 eggs
    8 teaspoon jelly

    Heat oven to 400 degrees.  Grease 8 inch pan.  Combine dry ingredients.  Stir in milk, oil and eggs.  Mix until dry ingredients are moistened.  Pour batter into pan.  Dot with jelly and cut with knife to cut jelly into batter.  Bake 20 to 25 minutes.



    4th Place
    Adam Knab
    Blair County

    Buttermilk Cornbread

    ¼ pound unsalted butter
    2/3 cups white sugar
    2 eggs
    1 cup buttermilk
    ½ teaspoon baking soda
    1 cup Pennsylvania Cornmeal
    1 cup all-purpose flour
    1 (3.4 oz.) box of instant butterscotch 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 in mixture.  In a small bowl, combine cornmeal, flour, pudding mix and salt.  Stir into wet mixture until well blended and a few lumps remain.  Pour mixture 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.

     5th Place
    Alicia Knab
    Blair County

    Nana’s Buttermilk Cornbread

    ¼ pound unsalted butter
    2/3 cup white sugar
    2 eggs
    1 cup buttermilk
    ½ teaspoon baking soda
    1 cup Pennsylvania Cornmeal
    1 cup all-purpose flour
    1 (3.4 oz.) box of instant coconut cream pudding
    ½ teaspoon salt

    • Preheat oven to 375 degrees.  Grease an 8-inch square pan.
    • Melt butter in medium skillet on the stove.  Remove from heat and stir in sugar.  Quickly add eggs and beat until well blended.  Combine buttermilk with baking soda and stir in mixture.  In a small bowl, combine cornmeal, flour, pudding mix and salt.  Stir into wet mixture until well blended and a few lumps are still in the mixture.  Pour mixture into prepared pan.
    • Bake in preheated oven for 30 minutes or until set and a toothpick inserted in the center comes out clean.