RECIPE ROUND-UP -
Cornbread
With the winter chill in the air, warm cornbread is the perfect companion to chili, stews, or soups; or can be a tasty alternative to breakfast breads. Try these tasty cornbread recipes – from sweet to southwestern in flavor – they sure are good!
 

Apple Cornbread
This tasty muffin recipe is from ‘Farmhouse Favorites, a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community. Read more.

2 cups white corn meal
¼ cup sugar, divided
½ tsp. salt
1 tsp. cream of tartar
1 tsp. baking soda
 1 – 1½ cups milk
 3 to 4 tart apples, peeled, cored and thinly sliced
1 tsp. cinnamon

Preheat oven to 375 degrees. Grease an 8 x 11 inch baking pan.
In a bowl mix cornmeal, two Tbsp. sugar, cream of tartar, and baking soda.
Add milk and beat until smooth. Turn into baking pan. Cover with overlapping layers of apple.
Combine remaining sugar and cinnamon and sprinkle over top of apples.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean.


Green Chili Cornbread
This tasty recipe by Mary Lou Ward is featured in the Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, birding and more. Read more.

1 ½ cups cornmeal
1 cup flour
1 teaspoon salt
1 ½ teaspoon baking powder
3 tablespoons sugar
6 tablespoons oil
2 eggs
¾ cup milk
8 ounces sour cream
1 small can chopped green chilies

Mix well, bake at 375 degrees 1 hour or until top is golden brown.
Options: Instead of green chilies add 1 small can of creamed corn or ½ to 1 cup grated sharp cheese.

Jalapeno Cornbread
The following recipe was handed down to Carol Carmicheal in 1950, by a friend from Mexico whose family had it since 1925. She has changed some of the ingredients over the years - instead of using Jalapeno's she uses a small can of diced chili's so it is not as hot to taste...if you like hot, use Jalapenos!  Also, instead of using corn mix, she uses the Jiffy Corn Bread in the box, as this is perfect and is convenient to keep on hand as a full time RV'er. Carol is a Camp Host at De Anza Trails RV & Pet Resort, that is located just south of Tucson, in Southern Arizona. Read more.

1 can (sm.) Jalapeno's or diced chili peppers (if using fresh jalapeno's make sure seeds are removed)
3 eggs
2 pkg. corn bread Mix (make it simple and use 2 boxes of Jiffy 14oz.)
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 can (8oz) cream style corn
1 lg. onion grated
1/2 cup vegetable oil
1 teaspoon baking powder
3 teaspoons sugar

Beat eggs and sugar, blend in milk, stir in corn mix, cheese, corn, onion,
Mix chilies, add baking powder & veggie oil.
Bake in 13x9 baking pan, Bake in hot oven at 400 degrees, or until golden brown. Cool cut into squares

Mexican Cornbread
This recipe is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the ‘Winter Lettuce Capital of the World’, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival.

1 ½ cup self-rising corn meal
1 cup buttermilk
2 Tbsp. sugar (optional)
1 egg, beaten
¼ cup or less of oil
1 small can whole kernel corn with red peppers, drained
2 jalapeno peppers (chop & take out seeds to keep it from being top hot)

Mix all the ingredients well. Grease an iron skillet and let it get hot.
Pour mixture into skillet and bake at 400 to 400 degrees for about 35 minutes.