Any good Corn Bread and Macaroni and Cheese Recipes?

I'm from Ohio and we like ';Yankee'; corn bread~sweet and cake like. I try to avoid highly-processed foods so I make most all my own foods from scratch. Here are the two recipes I've been making for over 25 years, one for corn bread and one for Mac %26amp; Cheese.





Yankee Corn Bread


Preheat oven to 425 degrees.


Grease a 9'; x 2'; pan; set aside.





1 cup flour (whole wheat can be used, but will give different flavor)


1 cup corn meal (yellow) (I use organic)


4 teaspoons baking powder


1/2 cup sugar


dash salt


1/4 cup plus 1/2 Tablespoon oil (I use light extra virgin olive oil, though shortening was in original recipe~make sure it is melted if using shortening.)


1 cup milk


2 eggs


Sift dry ingredients together. Combine wet ingredients together and beat. Pour wet ingredients into dry ingredients and blend just until moistened. Do not beat! Pour batter into prepared pan and bake at 425 degrees for 20-25 minutes, or until tests done. (Should be lightly browned on top and a toothpick inserted in center should not come out with any wet dough on it.) Cut into 9 large squares, serve hot with plenty of real butter. Honey or jam can also be served.


*This tastes a lot like Jiffy.





Mac %26amp; Cheese





8 ounces elbow macaroni


2- 2 1/2 cups milk


3 tablespoons butter


5 tablespoons flour


1 1/2 cups (12 ounces) grated Cheddar Cheese


2 1/4 cups (18 ounces) American Cheese (slices can be used), divided


salt and pepper, to taste


3/4 teaspoon Worcestershire sauce (optional)





Cook macaroni according to package directions; drain.


Meanwhile, melt butter in large saucepan over medium heat, blend in flour and cook about 1 minute. Add milk and cook until thickened. Add Cheddar cheese and 1 1/2 cups American cheese. Add salt and pepper, to taste. Cook and stir just till smooth. Stir in Worcestershire sauce, if used. Turn off heat and add macaroni. Blend well. Pour into large baking dish. Sprinkle with 3/4 cup American cheese. Bake at 350 degrees for 20-25 minutes, until hot and bubbly and cheese is melted. If it seems to dry, add more milk and continue to cook another 10 minutes.


*I usually just use 2 1/2 cups to begin with as the macaroni seems to suck up all the milk and it gets too dry.


** I don't usually use the Worcestershire sauce, but this is up to you.





This is the original recipe that I had gotten out of the newspaper back in 1981 and I rarely use these exact measurements now as I make a larger batch and I just add what looks right. I also add extra Cheddar as I love a lot of cheese. Everyone loves this mac and cheese as it is like the ultimate comfort food. I lie. My mom doesn't like it as she thinks it tastes ';sour'; as she is used to having mac and cheese made with Velveeta, which I abhor. However, if you make 8 ounces of macaroni according to directions, cut 1 1/2 pounds or so of Velveeta up in small blocks and blend into the macaroni, along with about a 1/4 cup of butter and salt and pepper, to taste; pour into baking dish, top with slices of American cheese, then bake for about 20-25 minutes at 350 degrees, stirring halfway through, then you will end up with a bland mac anc cheese like the boxed ';Deluxe'; kind. This is the kind my mom likes.


I like mine best! And so does most everyone who tries mine. If I take it to a pot luck, I come home with an empty pan.Any good Corn Bread and Macaroni and Cheese Recipes?
Macaroni %26amp; Cheese


Boil 1-2 cups of pasta elbows or shells in salted water.


Meanwhile mix equal parts of flour %26amp; oil or butter over medium heat.


Whisk in 1-2 cups of milk, bring to a simmer, stir until thickened.


Gradually add 1 cup of grated cheddar, stirring constantly.


Optionally add 1/2 cup grated mozzarella, %26amp; 1/4 cup parmesan.


Drain pasta when tender, pour sauce over pasta %26amp; mix in.


Alternatively, put pasta in casserole dish, cover with sauce.


Top with buttered bread-crumbs, %26amp; parmesan cheese.


Bake in 400F oven for 20 minutes, until bubbly %26amp; browned.Any good Corn Bread and Macaroni and Cheese Recipes?
Texas-style cornbread.





1 cup flour


1 cup corn meal


2 tsp. baking powder


1 tsp baking soda


1 tsp salt





Mix the dry ingredients well, then add:





2 eggs


2 cups buttermilk





Mix well and pour into 1 tbsp. preheated corn oi or vegetable oil in a very hot (smoking) 10'; cast-iron skillet and cook at 450-degrees for 15 to 18 minutes, or until the top is golden brown.





If you are a vegan, omit the eggs and add 1/4 cup of vegetable oil.


If you don't like buttermilk, don't worry, you won't taste it and the acid is a necessary part of the rising process.


If you don't have buttermilk, use whole milk with a tablespoon of vinegar added (let it sit for five minutes before adding to the recipe).


If you don't have a 10'; cast iron skillet, get one. Or you can cook it in something else, but it will probably stick to the bottom of the pan.


At the end, cut it into pie-shaped wedges, split them down the middle and slather it with butter.


In any case, get it out of the cooking vessel immediately or it will steam up on the bottom and get soggy.
Cheese and Dill Cornbread


3 cups all-purpose flour


1 cup yellow cornmeal


1/4 cup sugar


2 tablespoons baking powder


2 teaspoons kosher salt


2 cups milk


3 extra-large eggs, lightly beaten


1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan


8 ounces aged extra-sharp Cheddar, grated, divided


1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)


2 tsp dried dill


Directions


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and dill allow the mixture to sit at room temperature for 20 minutes.


Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.


Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Note: This makes a big pan full, what I do is take out what we'lll eat for one meal and break up the rest in bags and put in freezer.
I don't measure things exactly so bear with me.





Cook pasta (half a bag or so) and drain.





Add 1/2 cup cottage cheese, and cubed cheddar and jack cheeses (about 1 cup total). Mix.





Put in greased casserole dish and top with sliced swiss cheese (just enough to do a single layer on top of the pasta).





Mix together 1 egg and 1/2 cup of milk, dash of salt and pepper to taste. Pour on top of pasta mixture.





Bake at 350F for about 1 hour. Should be cooked through and not runny.
Well, if you buy the cornbread mix the recipes on the side. i like Jiffy.