I am looking for Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe. AOL has the video and step by step recipe, but the full written out recipe with the ingredients is wrong(They give some chicken recipe). The foodnetwork does not have it and only gives a link to AOL which does not help since the recipe is wrong on AOL. Does anyone have the recipe they can me. And I repeat, it's not on foodnetwork!!!!! It's on AOL, but the recipe is wrong, and I have tried to contact them many times but never have gotten through because the emails come back as undeliverable. Please do not give me links to a recipe for roasted whole turkey or cornbread stuffing because this is a Turkey Breast you put the stuffing in and roll it and tie, then sear and then roast so the cooking times and temps are different. Please, please can someone help????!!!!! ThanksTyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?
You are so right! But this is all I could find for you.
Oven Roasted Turkey Breast and Cornbread Stuffing
Begin by making cornbread stuffing. Melt half the butter in a pan over medium heat and toss in apple cubes. Cook for approximately 2 minutes until apples are a light brown and then set aside in large bowl. In the same pan melt remaining butter and add rosemary and sweet Italian sausage. While cooking, break up Italian sausage and cook until lightly browned, then add onions and continue cooking for 10 minutes until soft and golden. Add sausage mixture to apples in large mixing bowl, along with cornbread pieces. Season well with salt and pepper, and give it a good toss until well combined. In a separate bowl whisk together egg, cream and stock, and pour that over cornbread. Stir stuffing together and set aside in refrigerator. Now begin to butterfly turkey breast. Use a sharp, thin knife to cut down the length of turkey breastbone to remove the breast. Cut breast parallel to the board, almost in half, just stopping short of the outside edge. Open out the two halves as if you were opening a book. Now you?ve got a large piece of meat that will cook evenly and is thin enough to roll. Lay turkey breast flat. Sprinkle cut surface of the turkey with salt and pepper and then spread out the stuffing 陆 inch away from edge so the breast can be rolled and tied. Start with left side and roll turkey over filling and into a cylinder. Tuck in ends if you need to contain stuffing. Then, using four pieces of kitchen twine, tie turkey in four places and season all over with salt and pepper. In a large roasting pan heat three tablespoons of olive oil until smoking hot. Put turkey in roasting pan and sear all over. When seared, transfer pan to oven and roast for about 20 minutes. (Test with meat thermometer; internal temp should reach 160 F). Take turkey out of oven and let rest for 5-10 minutes, then cut crosswise into slices.Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing Recipe?
Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing
1 (12 to 14) pound fresh turkey
Kosher salt and freshly ground black pepper
Caramelized Onion and Cornbread Stuffing, recipe follows
Extra-virgin olive oil
Sage Butter, recipe follows
Preheat the oven to 375 degrees F and remove the top rack of the oven.
Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin.
Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil.
Sage Butter:
2 sticks butter, softened
1/4 cup chopped sage
Salt and pepper
Combine all ingredients.
Caramelized Onion and Cornbread Stuffing:
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Ease of preparation: easy
Thursday, December 24, 2009
What is a really good straight up soulfood recipe for cornbread?
1 package of cornbread mix
add some red-flavored koolaid with lemons. bake.What is a really good straight up soulfood recipe for cornbread?
Cornbread
2 C. yellow cornmeal
4 T. flour
1-1 1/2 t. baking powder
1 t. salt
1-1 1/2 C. buttermild
2 eggs (beaten)
2 T. bacon drippings
Sift cornmeal, flour, baking powder and salt. Add buttermile, eggs and bacon drippings. Stir only until all ingredients are mixed well. Pour into greased cast iron skillet. Bake at 400 degrees approximately 30 minutes. Serves 4-6
To add additional flavor to your cornbread you can crumble up fried crisp bacon and add to mixture before baking.
Spoon bread
1 C. cornmeal
3 C. milk
1 t. sugar
1 1/2 t. salt
1 T. butter
3 eggs (separated)
Scald milk, Gradually add cornmeal and stir until mushy (about 10 minutes) Allow mixture to cool for 5-10 minutes and add salt, beaten egg yolks, butter and sugar. Fold in stiffly beaten egg whites. Pour into greased skillet or baking dish. Bake at 375 degrees. 35 to 40 minutes.What is a really good straight up soulfood recipe for cornbread?
If you have a cast iron skillet it is the best way to cook the cornbread mix with a little of sugar and bake in the buttered pan when done grab some butter melt on top of it and drip honey over it put back in the oven under broil till slightly brown carefully watch though. Then mix butter with a little of cinnamon and honey whip really well then place instead of regular butter. (Optional) If elected you can drain a can of corn to add into mixture along with finely chopped onions. make sure you delete half the water needed.
1 box of Jiffy corn bread mix
1 lb of good pork sausage ( I use bass farm)
1 onion chopped fine
make mix as it says on box add fried sausage and onion to batter mix well. Spray a round iron skillet with cooking spray. Pour batter into skillet and bake. Bake according to pkg directions.
1 box of Jiffy corn bread mix
sugar ( sry I don't measure I'm guessing about 1/2c- 1c)
1 stick of margarine melted
**You may want to omit any liquids in this recipe (other than eggs)as the sugar and any liquids may make it to soupy.
mix according to pkg directions.Let the butter melt in pan in oven while mixing ing. Add sugar (I usually just pour enough sugar to cover the top of the mix enough not to see any mix)and eggs pour into pan letting butter come up the side of corn bread and bake according to pkg. This is more like a dessert than a bread.
2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can cream-style corn
3 eggs
6 tablespoons butter, melted
Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9'; baking pan.
Bake at 375掳 for fifty minutes.
Super fast and easy CORNBREAD:
1 pkg. yellow cake mix
1 pkg. corn bread mix
1 can corn, drained
Use the number of eggs %26amp; liquid required on both packages of mixes. Mix everything all together and put into a 9x13'; greased pan. Bake for the amount of time required on cake mix (usually about 30 min at 350-375). ... This is a lighter, cakey cornbread exactly like the one served at Marie Callendars. Great with honey butter
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg
3 tablespoon shortening or bacon grease
Start by preheating your oven to 450 degrees.
Put a 9'; cast iron skillet on the stove over medium heat and put the shortening in the skillet. Mix all the dry ingredients together in one bowl. Mix the egg and buttermilk together in another bowl. Mix the dry and wet ingredients together. When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well. Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust. Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top.
Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed. And if you want something sweet, put some molasses on there with the butter.
add some red-flavored koolaid with lemons. bake.What is a really good straight up soulfood recipe for cornbread?
Cornbread
2 C. yellow cornmeal
4 T. flour
1-1 1/2 t. baking powder
1 t. salt
1-1 1/2 C. buttermild
2 eggs (beaten)
2 T. bacon drippings
Sift cornmeal, flour, baking powder and salt. Add buttermile, eggs and bacon drippings. Stir only until all ingredients are mixed well. Pour into greased cast iron skillet. Bake at 400 degrees approximately 30 minutes. Serves 4-6
To add additional flavor to your cornbread you can crumble up fried crisp bacon and add to mixture before baking.
Spoon bread
1 C. cornmeal
3 C. milk
1 t. sugar
1 1/2 t. salt
1 T. butter
3 eggs (separated)
Scald milk, Gradually add cornmeal and stir until mushy (about 10 minutes) Allow mixture to cool for 5-10 minutes and add salt, beaten egg yolks, butter and sugar. Fold in stiffly beaten egg whites. Pour into greased skillet or baking dish. Bake at 375 degrees. 35 to 40 minutes.What is a really good straight up soulfood recipe for cornbread?
If you have a cast iron skillet it is the best way to cook the cornbread mix with a little of sugar and bake in the buttered pan when done grab some butter melt on top of it and drip honey over it put back in the oven under broil till slightly brown carefully watch though. Then mix butter with a little of cinnamon and honey whip really well then place instead of regular butter. (Optional) If elected you can drain a can of corn to add into mixture along with finely chopped onions. make sure you delete half the water needed.
1 box of Jiffy corn bread mix
1 lb of good pork sausage ( I use bass farm)
1 onion chopped fine
make mix as it says on box add fried sausage and onion to batter mix well. Spray a round iron skillet with cooking spray. Pour batter into skillet and bake. Bake according to pkg directions.
1 box of Jiffy corn bread mix
sugar ( sry I don't measure I'm guessing about 1/2c- 1c)
1 stick of margarine melted
**You may want to omit any liquids in this recipe (other than eggs)as the sugar and any liquids may make it to soupy.
mix according to pkg directions.Let the butter melt in pan in oven while mixing ing. Add sugar (I usually just pour enough sugar to cover the top of the mix enough not to see any mix)and eggs pour into pan letting butter come up the side of corn bread and bake according to pkg. This is more like a dessert than a bread.
2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can cream-style corn
3 eggs
6 tablespoons butter, melted
Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9'; baking pan.
Bake at 375掳 for fifty minutes.
Super fast and easy CORNBREAD:
1 pkg. yellow cake mix
1 pkg. corn bread mix
1 can corn, drained
Use the number of eggs %26amp; liquid required on both packages of mixes. Mix everything all together and put into a 9x13'; greased pan. Bake for the amount of time required on cake mix (usually about 30 min at 350-375). ... This is a lighter, cakey cornbread exactly like the one served at Marie Callendars. Great with honey butter
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg
3 tablespoon shortening or bacon grease
Start by preheating your oven to 450 degrees.
Put a 9'; cast iron skillet on the stove over medium heat and put the shortening in the skillet. Mix all the dry ingredients together in one bowl. Mix the egg and buttermilk together in another bowl. Mix the dry and wet ingredients together. When you start to see little wisps of smoke coming from the hot shortening, pour most, not all of the shortening into the cornbread batter and mix well. Then pour the batter into the hot skillet and enjoy the sizzling sound that guarantees a nice crisp crust. Place in the middle of the preheated oven and bake about 30 minutes, until nice and brown on top.
Serve with butter, pinto beans or collards with pot liquor, and consider yourself blessed. And if you want something sweet, put some molasses on there with the butter.
I need an easy and simple recipe for cornbread?
Hey, can anyone help???? Thanks! The simpler the better!I need an easy and simple recipe for cornbread?
Here's another good one.
1 cup cornmeal
1 cup flour
1 TBL. baking powder (not soda)
1/2 tsp. salt
4 TBL. sugar
1 egg
1 cup milk
1/4 cup melted fat or oil (bacon grease is good, but any other will do)
Mix dry ingredients and set aside. Mix liquid ingredients including melted fat. Add liquid ingredients to the dry. Stir just enough to mix. Grease pan and fill half full with mixture.
Bake at 425 degrees 20 - 25 minutes, until lightly browned.
Even easier, is to buy a good cornbread mix. To their recipe add 1 or 2 TBL. sugar. I also add drained, canned corn - about 1/3 cup of corn. You may want to cut back just a little on your water. Bake as directed. Everyone will think you made it from scratch. I do this all the time and don't tell my secret. I usually wind up making two packages in an 8'; x 8'; glass pan. Otherwise, it's just too flat for my tastes.I need an easy and simple recipe for cornbread?
1 1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking soda
1 cup skim milk
1/4 vegetable oil
1 egg beaten
Heat oven to 400 degrees.grease 8 or 9 inch pan. combine dry ingredients.stir in milk,oil, and egg,mix until moistened.pour batter in pan. bake 20 -25 minutes or until toothpick inserted in middle comes out clean.
jiffy mix, 1/3 cup of milk, and 1 egg. You can get jiffy at any grocery store.
Use the recipe on the container of cornmeal.laons
Here's another good one.
1 cup cornmeal
1 cup flour
1 TBL. baking powder (not soda)
1/2 tsp. salt
4 TBL. sugar
1 egg
1 cup milk
1/4 cup melted fat or oil (bacon grease is good, but any other will do)
Mix dry ingredients and set aside. Mix liquid ingredients including melted fat. Add liquid ingredients to the dry. Stir just enough to mix. Grease pan and fill half full with mixture.
Bake at 425 degrees 20 - 25 minutes, until lightly browned.
Even easier, is to buy a good cornbread mix. To their recipe add 1 or 2 TBL. sugar. I also add drained, canned corn - about 1/3 cup of corn. You may want to cut back just a little on your water. Bake as directed. Everyone will think you made it from scratch. I do this all the time and don't tell my secret. I usually wind up making two packages in an 8'; x 8'; glass pan. Otherwise, it's just too flat for my tastes.I need an easy and simple recipe for cornbread?
1 1/4 cups all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking soda
1 cup skim milk
1/4 vegetable oil
1 egg beaten
Heat oven to 400 degrees.grease 8 or 9 inch pan. combine dry ingredients.stir in milk,oil, and egg,mix until moistened.pour batter in pan. bake 20 -25 minutes or until toothpick inserted in middle comes out clean.
jiffy mix, 1/3 cup of milk, and 1 egg. You can get jiffy at any grocery store.
Use the recipe on the container of cornmeal.
Does anyone have a tasty cornbread recipe?
Cornbread
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or buttermilk
1/4 cup cooking oil or shortening, melted, cooled
Steps:
1. Sift together flour, cornmeal, sugar, baking powder and salt.
2. Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
3. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
4. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
Good luck and enjoy! =)Does anyone have a tasty cornbread recipe?
Jiffy or Shawnee (toss up, both great) with a scant quarter cup extra sugar, the secret is to bake it in a cast iron skillet oiled and preheated on the stove top. Also a scant 1/4 teaspoon of baking powder will help it raise just a little higher. The secret to the secret is butter %26amp; beans with ham and white onion to taste... OH God dat's good... It's how I keep my handsome figure...Does anyone have a tasty cornbread recipe?
SUNDAY CORNBREAD
2 heaping tablespoons butter flavored Crisco
2 eggs
2 cups cornmeal, yellow or white
1 cup all purpose flour
1 teaspoon sugar
whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 10'; cast iron skillet
Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.
In the skillet, melt shortening. Move the skillet around until well coated.
Pour the remainder into the batter and mix. Pour the batter into the skillet.
Bake at 375 for 40 minutes or until light brown.
*Cornbread will not stick to a seasoned skillet.
in my opinion the best cornbread recipes comes from ANY package because it's the ADD INs that make it awesome! i add in diced up jalepenos (seeded of course!) with minced onions,diced tomatoes, can of corn and shredded mild cheddar cheese. then bake according to the package.
I've tried many recipes and the one that my family and friends like best is on the back of the Alber's Cornmeal box.
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or buttermilk
1/4 cup cooking oil or shortening, melted, cooled
Steps:
1. Sift together flour, cornmeal, sugar, baking powder and salt.
2. Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
3. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
4. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
Good luck and enjoy! =)Does anyone have a tasty cornbread recipe?
Jiffy or Shawnee (toss up, both great) with a scant quarter cup extra sugar, the secret is to bake it in a cast iron skillet oiled and preheated on the stove top. Also a scant 1/4 teaspoon of baking powder will help it raise just a little higher. The secret to the secret is butter %26amp; beans with ham and white onion to taste... OH God dat's good... It's how I keep my handsome figure...Does anyone have a tasty cornbread recipe?
SUNDAY CORNBREAD
2 heaping tablespoons butter flavored Crisco
2 eggs
2 cups cornmeal, yellow or white
1 cup all purpose flour
1 teaspoon sugar
whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 10'; cast iron skillet
Mix together cornmeal, flour, sugar, salt and pepper. Add milk until you have the consistency of a cake batter. Add eggs and mix well.
In the skillet, melt shortening. Move the skillet around until well coated.
Pour the remainder into the batter and mix. Pour the batter into the skillet.
Bake at 375 for 40 minutes or until light brown.
*Cornbread will not stick to a seasoned skillet.
in my opinion the best cornbread recipes comes from ANY package because it's the ADD INs that make it awesome! i add in diced up jalepenos (seeded of course!) with minced onions,diced tomatoes, can of corn and shredded mild cheddar cheese. then bake according to the package.
I've tried many recipes and the one that my family and friends like best is on the back of the Alber's Cornmeal box.
Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe?
Does anyone have Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe? The video is on AOL, but when you click on the video the recipe is supposed to come up as well, but the wrong recipe comes up and I can not find it anywhere else. Your help would be much appreciated. Thanks.Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe?
Ingredients
1 whole free-range chicken (3 pounds)
1/2 stick unsalted butter, room temperature
4 garlic cloves, whole
6 sprigs thyme
4 sprigs rosemary
2 pounds assorted wild mushrooms (oyster, white button, chanterelle), large mushrooms cut in half*
6 medium shallots cut in half lengthwise
1 cup sweet Marsala wine
1 cup chicken stock
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
* You can use any kind of mushrooms you prefer or have available for this recipe.
Cooking Instructions
Preheat oven to 400掳 F.
Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the Marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160掳 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top whilst scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the Marsala mushrooms and shallots with the herb roasted chicken and jus.Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe?
You should be able to get it at www.foodtv.com
Go to foodnetwork.com they should have it
I would just go directly to the foodnetwork web
Here is the link to the search I did at foodnetwork. Tyler has a few that match
site.http://web.foodnetwork.com/food/web/sear鈥?/a>
ADDITIONAL
IF FOODNETWORK DOESN'T HAVE IT, THAN IT IS NOT A TYLER FLORENCE RECIPE.
WHERE WOULD YOU HAVE SEEN IT????????
Ingredients
1 whole free-range chicken (3 pounds)
1/2 stick unsalted butter, room temperature
4 garlic cloves, whole
6 sprigs thyme
4 sprigs rosemary
2 pounds assorted wild mushrooms (oyster, white button, chanterelle), large mushrooms cut in half*
6 medium shallots cut in half lengthwise
1 cup sweet Marsala wine
1 cup chicken stock
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
* You can use any kind of mushrooms you prefer or have available for this recipe.
Cooking Instructions
Preheat oven to 400掳 F.
Wash the chicken under cold running water then pat dry. Combine the garlic and butter and spread the mixture under the skin of the chicken and all over the body. Season the bird all over including the cavity with kosher salt and freshly ground black pepper. Take half of the thyme and rosemary and put this along with the garlic and any remaining butter inside the cavity. Fold the wing tips under the bird and tie legs together with kitchen twine.
Take a large roasting dish and add the mushrooms and shallots. Scatter remaining thyme and rosemary over the pan and add the Marsala and stock (depending on the depth of your roasting pan you may not need all of the marsala and stock -- it should be enough to cover the bottom of the pan but not submerge the mushrooms and shallots). Place the chicken on top and drizzle some extra-virgin olive oil over the whole pan and season with salt and freshly ground black pepper.
Roast in the hot oven for 1 hour or until the internal temp of the bird registers 160掳 F between the leg and thigh. You may need to add more stock to the bottom of the pan if all the liquid evaporates while cooking. When done, place the bird on a plate and rest for 20 minutes.
Meanwhile take the pan with the mushrooms, shallots and juices and gently simmer over low heat on the stove top whilst scraping the bottom of the pan to loosen all the browned bits and extract all the flavor. Skim any excess fat off the jus and discard. Give it a final taste and seasoning before serving the Marsala mushrooms and shallots with the herb roasted chicken and jus.Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing recipe?
You should be able to get it at www.foodtv.com
Go to foodnetwork.com they should have it
I would just go directly to the foodnetwork web
Here is the link to the search I did at foodnetwork. Tyler has a few that match
site.http://web.foodnetwork.com/food/web/sear鈥?/a>
ADDITIONAL
IF FOODNETWORK DOESN'T HAVE IT, THAN IT IS NOT A TYLER FLORENCE RECIPE.
WHERE WOULD YOU HAVE SEEN IT????????
I am looking for a sweet cornbread recipe I had in New Orleans recently.?
I had it at the Harrah's Casino in the French Quarter; it almost tasted like it had lemon in it and the top was moist. Basically it favored a lemon cake but it was labeled as and had the texture of moist cornbread. Hope my description helps any.
Tiffany-I am looking for a sweet cornbread recipe I had in New Orleans recently.?
This cornbread is really moist and delicious. It does not have lemon in it but it is really good. The creamed corn adds the perfect taste to it!
Ingredients
* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.I am looking for a sweet cornbread recipe I had in New Orleans recently.?
Friday, December 14, 2007
The girl bakes! Sweet Cornbread
With all of my final papers, projects, and exams, I haven't had time to bake since Thanksgiving! Fortunately, now that the semester is finished, it is time for the Christmas baking to begin. I haven't gotten into the kitchen yet though, so today I'll share the recipe for the sweet cornbread that I made for Thanksgiving.
Ingredients:
1 c flour
1 c. yellow cornmeal
3/4 c. sugar
1 tsp. salt
3 1/2 tsp. baking soda
1 egg
2/3 c. plain yogurt
1/3 c. milk
1/2 c. oil
1 tbsp. honey
Instructions:
Preheat oven to 400掳. Combine the flour, cornmeal, sugar, salt, and baking powder. In a separate bowl combine the egg, yogurt, milk, oil, and honey. Pour the wet ingredients into the dry ingredients and mix just until combined. (Don't over-mix 鈥?it will be a lumpy batter.) Pour into a greased 9 in. round pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
I adapted this recipe from several different ones that I found across the web. It turned out quite well. It was great with a little butter for breakfast! I'm sure you can also makes this into muffins or a loaf.
Posted by Alicia at 5:43 AM
Tags: muffin, recipe
Tiffany-I am looking for a sweet cornbread recipe I had in New Orleans recently.?
This cornbread is really moist and delicious. It does not have lemon in it but it is really good. The creamed corn adds the perfect taste to it!
Ingredients
* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.I am looking for a sweet cornbread recipe I had in New Orleans recently.?
Friday, December 14, 2007
The girl bakes! Sweet Cornbread
With all of my final papers, projects, and exams, I haven't had time to bake since Thanksgiving! Fortunately, now that the semester is finished, it is time for the Christmas baking to begin. I haven't gotten into the kitchen yet though, so today I'll share the recipe for the sweet cornbread that I made for Thanksgiving.
Ingredients:
1 c flour
1 c. yellow cornmeal
3/4 c. sugar
1 tsp. salt
3 1/2 tsp. baking soda
1 egg
2/3 c. plain yogurt
1/3 c. milk
1/2 c. oil
1 tbsp. honey
Instructions:
Preheat oven to 400掳. Combine the flour, cornmeal, sugar, salt, and baking powder. In a separate bowl combine the egg, yogurt, milk, oil, and honey. Pour the wet ingredients into the dry ingredients and mix just until combined. (Don't over-mix 鈥?it will be a lumpy batter.) Pour into a greased 9 in. round pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
I adapted this recipe from several different ones that I found across the web. It turned out quite well. It was great with a little butter for breakfast! I'm sure you can also makes this into muffins or a loaf.
Posted by Alicia at 5:43 AM
Tags: muffin, recipe
Where can I find a recipe for cornbread salad?
CORNBREAD SALAD
1 pkg. cornbread mix
2 cans pinto beans
1 c. diced onions
2 bell peppers
1 c. pickled juice pickles (prefer salad cubes)
3 c. salad dressing
1 c. diced celery
1 c. diced tomatoes
1 lb. bacon
Bake cornbread. Cool and crumble in pan. Put pinto beans, onions, pepper, pickles, and juice, diced celery, diced tomatoes. Fry bacon real crisp. Crumble bacon in pan. Mix well. Put salad dressing in mix well. Let set for 2 hours or less.
NOTE: For best results, use diced salad pickles.Where can I find a recipe for cornbread salad?
try all recipes. com or foodnetwork.com either one should have what your looking for.Where can I find a recipe for cornbread salad?
allrecipes.com
cook.com
foodnetwork
1 pkg. cornbread mix
2 cans pinto beans
1 c. diced onions
2 bell peppers
1 c. pickled juice pickles (prefer salad cubes)
3 c. salad dressing
1 c. diced celery
1 c. diced tomatoes
1 lb. bacon
Bake cornbread. Cool and crumble in pan. Put pinto beans, onions, pepper, pickles, and juice, diced celery, diced tomatoes. Fry bacon real crisp. Crumble bacon in pan. Mix well. Put salad dressing in mix well. Let set for 2 hours or less.
NOTE: For best results, use diced salad pickles.Where can I find a recipe for cornbread salad?
try all recipes. com or foodnetwork.com either one should have what your looking for.Where can I find a recipe for cornbread salad?
allrecipes.com
cook.com
foodnetwork
What is a recipe for cornbread?
Cornbread
Makes 1 eight-inch square loaf
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs
1. Heat oven to 425掳 with rack in center. Butter an 8-inch-square baking pan, and set aside.
2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.What is a recipe for cornbread?
3/4 cup cornmeal
1 cup flour
1/4 cup sugar
3/4 tsp. salt
3 1/2 tsp. baking powder
1 cup milk
1 egg, beaten
1/4 cup vegetable oil or melted margarine
Sift the dry ingredients together
Mix the wet ingredients together
Mix both the wet and dry together
pour into a greased 8 inch square pan or a heated 8 inch cast iron skillet and bake at 400 degrees for 25-30 minutes
Or get the cornmeal mix and follow the recipe on the packaging.What is a recipe for cornbread?
Canola cooking spray
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup skim milk
1 (12 ounce) can whole kernel corn, drained
1 (4.5 ounce) can chopped green chilies
2 tablespoons red pepper, chopped finely
1 teaspoon onion powder
2 tablespoons canola oil
1 egg, lightly beaten
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F.
Combine flour, cornmeal, sugar, baking powder, salt and pepper. Make a well in the centre of mixture. Combine milk and remaining ingredients. Add to dry ingredients, stirring until just moistened.
Pour batter into hot skillet. Bake for 25 minutes or until golden.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Get some corn.
Gets some bread.
Mash it together.
Eat.laons
Makes 1 eight-inch square loaf
1 tablespoon unsalted butter
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 large eggs
1. Heat oven to 425掳 with rack in center. Butter an 8-inch-square baking pan, and set aside.
2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.What is a recipe for cornbread?
3/4 cup cornmeal
1 cup flour
1/4 cup sugar
3/4 tsp. salt
3 1/2 tsp. baking powder
1 cup milk
1 egg, beaten
1/4 cup vegetable oil or melted margarine
Sift the dry ingredients together
Mix the wet ingredients together
Mix both the wet and dry together
pour into a greased 8 inch square pan or a heated 8 inch cast iron skillet and bake at 400 degrees for 25-30 minutes
Or get the cornmeal mix and follow the recipe on the packaging.What is a recipe for cornbread?
Canola cooking spray
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup skim milk
1 (12 ounce) can whole kernel corn, drained
1 (4.5 ounce) can chopped green chilies
2 tablespoons red pepper, chopped finely
1 teaspoon onion powder
2 tablespoons canola oil
1 egg, lightly beaten
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F.
Combine flour, cornmeal, sugar, baking powder, salt and pepper. Make a well in the centre of mixture. Combine milk and remaining ingredients. Add to dry ingredients, stirring until just moistened.
Pour batter into hot skillet. Bake for 25 minutes or until golden.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
--------------------------------------鈥?br>
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Get some corn.
Gets some bread.
Mash it together.
Eat.
I need a real good recipe for cornbread.?
It must be sweet and contain corn nothing plain.I need a real good recipe for cornbread.?
Creamed Corn Cornbread
Recipe courtesy Alton Brown
* RECIPE
* COMMENTS %26amp; REVIEWS(11)
*
Cook Time
20 min
*
Level
Easy
*
Yield
8 servings
Close
Times:
Prep
15 min
Inactive Prep
--
Cook
20 min
Total:
35 min
Recipe Tools:
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Ingredients
* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.I need a real good recipe for cornbread.?
You are welcome. Thanks for the selection 'cause it's GREAT! Report Abuse
Well, I don't like my cornbread to be sweet, but I do like equal parts of cornmeal and flour; with or without corn.
Cornbread
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 small can of corn niblets, drained
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter
Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda; add about 2 tablespoons of sugar if desired.
In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist. Add the corn niblets.
Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
Cut into squares or wedges.
Cheese and Dill Cornbread
鈥?3 cups all-purpose flour
鈥?1 cup yellow cornmeal
鈥?1/4 cup sugar
鈥?2 tablespoons baking powder
鈥?2 teaspoons kosher salt
鈥?2 cups milk
鈥?3 extra-large eggs, lightly beaten
鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
鈥?8 ounces aged extra-sharp Cheddar, grated, divided
鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
鈥?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.
MEXICAN CORNBREAD
1 1/2 c. self-rising meal
1 c. buttermilk
1/2 c. chopped onion
1 c. cream style corn
Pinch of salt
2 eggs
1/4 c. grated cheddar cheese
1/2 c. chopped green pepper
1/2 c. oil
1 pkg. (6.5 oz.) Mexican cornbread mix
Mix ingredients and bake for 20 minutes at 425 degrees.
--------------------------------------鈥?br>
Mexican Cornbread Recipe
Ingredients:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
1/2 cup vegetable oil
1 small can (approximately 8 ounces) cream-style corn OR one small can of mexican corn
1/4 cup finely chopped onion
2 tablespoons chopped bell pepper (red and green both)
1 to 2 tablespoons finely chopped jalapeno pepper, optional
1/2 cup shredded Monterey Jack cheese
Preparation:
In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350掳 for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.
Okay so ya didn't mention if you want it to be homemade or not but I made one of those little boxes of cornbread mix and happened to have some extra pancake batter (bisquick) leftover. I combined them and it was the best cornbread I've ever had. It was more like cake than corn bread. So good with honey butter. Pretty much mixed equal parts of both batters.
SAme as cornbread just put chocolate chips in it!
Creamed Corn Cornbread
Recipe courtesy Alton Brown
* RECIPE
* COMMENTS %26amp; REVIEWS(11)
*
Cook Time
20 min
*
Level
Easy
*
Yield
8 servings
Close
Times:
Prep
15 min
Inactive Prep
--
Cook
20 min
Total:
35 min
Recipe Tools:
* Print Recipe
* Get Card
* Save Recipe
x
Select a Card Size
* CARD3x5 card
* CARD4x6 card
x
Add To My Recipe Box
Add To
Or Create New Folder
Please limit to 20 characters
Adding Recipe
Adding Recipe
Add Or Do Not Add
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Ingredients
* 2 cups yellow cornmeal
* 1 teaspoon kosher salt
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 cup buttermilk
* 2 eggs
* 1 cup creamed corn
* 2 tablespoons canola oil
Directions
Preheat oven to 425 degrees.
Place a 10-inch cast iron skillet into the oven.
In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.I need a real good recipe for cornbread.?
You are welcome. Thanks for the selection 'cause it's GREAT! Report Abuse
Well, I don't like my cornbread to be sweet, but I do like equal parts of cornmeal and flour; with or without corn.
Cornbread
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 small can of corn niblets, drained
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter
Preheat oven to 400掳.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda; add about 2 tablespoons of sugar if desired.
In another bowl, whisk buttermilk and milk with eggs and melted butter. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist. Add the corn niblets.
Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven. Reduce heat to 350掳. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
Cut into squares or wedges.
Cheese and Dill Cornbread
鈥?3 cups all-purpose flour
鈥?1 cup yellow cornmeal
鈥?1/4 cup sugar
鈥?2 tablespoons baking powder
鈥?2 teaspoons kosher salt
鈥?2 cups milk
鈥?3 extra-large eggs, lightly beaten
鈥?1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
鈥?8 ounces aged extra-sharp Cheddar, grated, divided
鈥?1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
鈥?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.
MEXICAN CORNBREAD
1 1/2 c. self-rising meal
1 c. buttermilk
1/2 c. chopped onion
1 c. cream style corn
Pinch of salt
2 eggs
1/4 c. grated cheddar cheese
1/2 c. chopped green pepper
1/2 c. oil
1 pkg. (6.5 oz.) Mexican cornbread mix
Mix ingredients and bake for 20 minutes at 425 degrees.
--------------------------------------鈥?br>
Mexican Cornbread Recipe
Ingredients:
1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2 eggs, beaten
1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
1/2 cup vegetable oil
1 small can (approximately 8 ounces) cream-style corn OR one small can of mexican corn
1/4 cup finely chopped onion
2 tablespoons chopped bell pepper (red and green both)
1 to 2 tablespoons finely chopped jalapeno pepper, optional
1/2 cup shredded Monterey Jack cheese
Preparation:
In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese. Blend into the dry ingredients until moistened. Pour into a greased 9-inch square baking pan*.
Bake at 350掳 for 30 to 35 minutes, or until cornbread is browned.
*For a crispier crust, heat the greased pan before adding batter.
Okay so ya didn't mention if you want it to be homemade or not but I made one of those little boxes of cornbread mix and happened to have some extra pancake batter (bisquick) leftover. I combined them and it was the best cornbread I've ever had. It was more like cake than corn bread. So good with honey butter. Pretty much mixed equal parts of both batters.
SAme as cornbread just put chocolate chips in it!
Anyone have a good cornbread recipe? And one with peppers in it?
I was just looking for a good moist cornbread recipe.
Plus my boyfriend loves cornbread with habanero (i think) peppers in it, i haven't exactly seen a recipe for this one. Anyone have some?
Thanks :)Anyone have a good cornbread recipe? And one with peppers in it?
You can add diced hot peppers to any cornbread recipe you like... maybe about 2 Tbsp. Habaneros will be VERY hot, jalapenos may be a little milder. Use gloves to chop and de-seed if you are not using them already-minced from a jar/can.
Best Ever Cornbread
1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg
Preheat oven to 450ºF. Grease a 9'; cast iron skillet and warm it in the oven during preheat.
Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings
--';Deep in the Heart'; cookbook
-----------------------
Jalapeno Cheddar 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
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a 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 jalapenos, and 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.
--“Barefoot Contessa At Home” cookbook
---------------------Anyone have a good cornbread recipe? And one with peppers in it?
My suggestion is to add a little shimp paste, soysauce, and vinegar. It'll make your cornbread extremely salty and your boyfriend will be shocked of how he thought it was going to taste sweet and tastey but ended up bitter and disgusting. I made these special cornbread peices for my friends and they loved it! Loved it in the way where I laughed at them. =D
LOLJK
I've never really had spicy cornbread before. But if I had to suggest a recipe with spicy I'd say add the liquid hotsauce into the batter along with the peppers. Also, maybe a little brownsugar wouldn't hurt. :D
Two boxes of Jiffy Corn Muffin Mix.
Preheat oven as directed on package.
Add 3 sweetener packets, 1/4 cup canola oil and 1/2 cup of the peppers to the ingredients and prepare as directed on the box, but instead of muffins, use a greased 9x9x2 glass baking dish. Bake for at least 10 minutes more than the package directions. A toothpick pushed into the center should come out dry when it is done.
Cut into squares and enjoy.
* 1 1/4 cups all-purpose flour
* 3/4 cup enriched corn meal
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/4 cup vegetable oil
* 1 egg, beaten
Mix well and bake in a 8X8 greased pan.
If you want peppers or chilies in it add a drained can.
Corn Bread
I cup Yellow Corn Meal
1 Cup All Purpose Flour
1 Whole Fresh Egg Scrambled
1 3/4 Cups Milk
1/4 cup melted butter
1/4 Cup Chopped Jalapenos
Dash salt
3 Tbls. Sugar
Mix well and pour into greased square cake pan to bake in the center of the oven.
325 degrees for 40 minutes
Enjoy and good luck
Plus my boyfriend loves cornbread with habanero (i think) peppers in it, i haven't exactly seen a recipe for this one. Anyone have some?
Thanks :)Anyone have a good cornbread recipe? And one with peppers in it?
You can add diced hot peppers to any cornbread recipe you like... maybe about 2 Tbsp. Habaneros will be VERY hot, jalapenos may be a little milder. Use gloves to chop and de-seed if you are not using them already-minced from a jar/can.
Best Ever Cornbread
1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg
Preheat oven to 450ºF. Grease a 9'; cast iron skillet and warm it in the oven during preheat.
Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings
--';Deep in the Heart'; cookbook
-----------------------
Jalapeno Cheddar 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
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a 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 jalapenos, and 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.
--“Barefoot Contessa At Home” cookbook
---------------------Anyone have a good cornbread recipe? And one with peppers in it?
My suggestion is to add a little shimp paste, soysauce, and vinegar. It'll make your cornbread extremely salty and your boyfriend will be shocked of how he thought it was going to taste sweet and tastey but ended up bitter and disgusting. I made these special cornbread peices for my friends and they loved it! Loved it in the way where I laughed at them. =D
LOLJK
I've never really had spicy cornbread before. But if I had to suggest a recipe with spicy I'd say add the liquid hotsauce into the batter along with the peppers. Also, maybe a little brownsugar wouldn't hurt. :D
Two boxes of Jiffy Corn Muffin Mix.
Preheat oven as directed on package.
Add 3 sweetener packets, 1/4 cup canola oil and 1/2 cup of the peppers to the ingredients and prepare as directed on the box, but instead of muffins, use a greased 9x9x2 glass baking dish. Bake for at least 10 minutes more than the package directions. A toothpick pushed into the center should come out dry when it is done.
Cut into squares and enjoy.
* 1 1/4 cups all-purpose flour
* 3/4 cup enriched corn meal
* 1/4 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 cup milk
* 1/4 cup vegetable oil
* 1 egg, beaten
Mix well and bake in a 8X8 greased pan.
If you want peppers or chilies in it add a drained can.
Corn Bread
I cup Yellow Corn Meal
1 Cup All Purpose Flour
1 Whole Fresh Egg Scrambled
1 3/4 Cups Milk
1/4 cup melted butter
1/4 Cup Chopped Jalapenos
Dash salt
3 Tbls. Sugar
Mix well and pour into greased square cake pan to bake in the center of the oven.
325 degrees for 40 minutes
Enjoy and good luck
Cornbread recipe with corn on the bottom?
My mom says that traditional cornbread is made with corn kernels on the bottom. She is looking for a recipe, but I haven't found any with corn kernels on the bottom of the bread. I know I can just modify a recipe, but I'm also wondering why I can't find anything. Is my mom wrong?Cornbread recipe with corn on the bottom?
Some cornbreads were made with corn on the bottom of the pan.
Make the corn bread the same way you usually do, but drain a can of whole kernal corn and pour it into the bottom of the pan on top of the butter or oil.
You could also use creamed corn for this.
I really like that old shoepeg white corn and creamed corn in the bottom of a dutch oven cornbread! That makes it really good.
Heat the dutchoven or cast iron skillet in 400 F oven with butter or oil in it. pour the corn blend into it, then top with the cornbread batter.
My mother in law always put any left over corns into the next cornbread batter. ALWAYS!! Is this a Kansas thing?Cornbread recipe with corn on the bottom?
Just make regular cornbread and then mix in corn kernals with the batter. It's delicious.
Some cornbreads were made with corn on the bottom of the pan.
Make the corn bread the same way you usually do, but drain a can of whole kernal corn and pour it into the bottom of the pan on top of the butter or oil.
You could also use creamed corn for this.
I really like that old shoepeg white corn and creamed corn in the bottom of a dutch oven cornbread! That makes it really good.
Heat the dutchoven or cast iron skillet in 400 F oven with butter or oil in it. pour the corn blend into it, then top with the cornbread batter.
My mother in law always put any left over corns into the next cornbread batter. ALWAYS!! Is this a Kansas thing?Cornbread recipe with corn on the bottom?
Just make regular cornbread and then mix in corn kernals with the batter. It's delicious.
Recipe for cornbread cooked in hot water not baked or fried?
Sounds yummy, like dumplings.
I put ';cornbread dumplings recipe'; in a google search and got a ton of recipes... haven't tried any of them, tho ;-D
http://www.google.com/#hl=en%26amp;q=cornbread鈥?/a>
**edit**
Oh! I see you added a note re. dumplings :-)Recipe for cornbread cooked in hot water not baked or fried?
It almost sounds like fritters... except cooked in water instead of oil~ yummy *and* healthy :-) Report Abuse
Recipe for cornbread cooked in hot water not baked or fried?
The only 'cornbread' I know of not baked or fried is polenta.
Basic Polenta Recipe courtesy Giada De Laurentiis Food Network
6 servings.
Ingredients
鈥? cups water
鈥? teaspoons salt
鈥? 3/4 cups yellow cornmeal
鈥? tablespoons unsalted butter
Directions
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted
Or this more complicated recipe:
http://simplyrecipes.com/recipes/creamy_鈥?/a>
This is hot water cornbread:
1 cup of white cornmeal
1 cup of yellow corn meal
1 teaspoon of salt
2 tablespoons of shortening
1/2 teaspoon of baking powder
1st-mix the white and yellow cornmeal and salt.
2nd-pore in 2 cups of boiling water containing shortening
(which will make dough)
3rd- leave dough aside for 20 min. to cool down
4th- work in baking powder and 2 tablespoons of hot water
5th- take a small amount of dough and pat them into small round cakes
6th- you can fry the cake or refrigerate on wax paper for later cooking
Last heat pan with oil to medium heat and cook the dough until brown and will turn into cornbread.
p.s. srry couldnt find anything to make cornbread without frying it
Sounds like Awendaw - this might help you:
http://chowhound.chow.com/topics/336905
p.s. Well, maybe not, as Awendaw is baked. Are you thinking of Polenta?
hmmm.....interesting
I put ';cornbread dumplings recipe'; in a google search and got a ton of recipes... haven't tried any of them, tho ;-D
http://www.google.com/#hl=en%26amp;q=cornbread鈥?/a>
**edit**
Oh! I see you added a note re. dumplings :-)Recipe for cornbread cooked in hot water not baked or fried?
It almost sounds like fritters... except cooked in water instead of oil~ yummy *and* healthy :-) Report Abuse
Recipe for cornbread cooked in hot water not baked or fried?
The only 'cornbread' I know of not baked or fried is polenta.
Basic Polenta Recipe courtesy Giada De Laurentiis Food Network
6 servings.
Ingredients
鈥? cups water
鈥? teaspoons salt
鈥? 3/4 cups yellow cornmeal
鈥? tablespoons unsalted butter
Directions
Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted
Or this more complicated recipe:
http://simplyrecipes.com/recipes/creamy_鈥?/a>
This is hot water cornbread:
1 cup of white cornmeal
1 cup of yellow corn meal
1 teaspoon of salt
2 tablespoons of shortening
1/2 teaspoon of baking powder
1st-mix the white and yellow cornmeal and salt.
2nd-pore in 2 cups of boiling water containing shortening
(which will make dough)
3rd- leave dough aside for 20 min. to cool down
4th- work in baking powder and 2 tablespoons of hot water
5th- take a small amount of dough and pat them into small round cakes
6th- you can fry the cake or refrigerate on wax paper for later cooking
Last heat pan with oil to medium heat and cook the dough until brown and will turn into cornbread.
p.s. srry couldnt find anything to make cornbread without frying it
Sounds like Awendaw - this might help you:
http://chowhound.chow.com/topics/336905
p.s. Well, maybe not, as Awendaw is baked. Are you thinking of Polenta?
hmmm.....interesting
Who has the best cornbread stuffing recipe?
what is your recipes ingredients?Who has the best cornbread stuffing recipe?
Paula Deen has the best!!!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Southern Cornbread Stuffing Recipe courtesy Paula Deen
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servingsWho has the best cornbread stuffing recipe?
I have the best, but I can't share its a family recipe. Sorry!
Emeril does. I've tried one of his recipes from a few years ago and OMG!!!
Cornbread stuffing
INGREDIENTS
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed vegetables with the bread mixture.
Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10'; x 15';. Bake for 20 to 30 minutes.
Oyster Cornbread Stuffing
INGREDIENTS:
2 cups chopped onion
3 cups chopped celery
1 cup butter or margarine
1 pint oysters in liquid, drained %26amp; chopped (reserve liquid)
4 cups herb-seasoned stuffing cubes
4 cups cornbread crumbs
1 cup pecans, chopped
3 teaspoons sage
1 1/2 teaspoons thyme
salt and pepper, to taste
3 cans chicken broth or homemade
PREPARATION:
Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325掳 for 35 to 45 minutes. Remove foil and brown.
Paula Deen has the best!!!
http://www.foodnetwork.com/food/recipes/鈥?/a>
Southern Cornbread Stuffing Recipe courtesy Paula Deen
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servingsWho has the best cornbread stuffing recipe?
I have the best, but I can't share its a family recipe. Sorry!
Emeril does. I've tried one of his recipes from a few years ago and OMG!!!
Cornbread stuffing
INGREDIENTS
6 cups crumbled cornbread
3 cups soft bread crumbs
4 ounces butter
2 cups onion, chopped
2 cups finely chopped celery
3 to 4 cups chicken broth
2 cups chicken, diced, optional
1 heaping tablespoon dried sage, crumbled
1 1/2 teaspoons dried leaf thyme, crumbled
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 eggs, lightly beaten
PREPARATION:
Heat oven to 400潞F. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, saut茅 the onion and celery in butter until tender. Do not brown. Combine the saut茅ed vegetables with the bread mixture.
Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10'; x 15';. Bake for 20 to 30 minutes.
Oyster Cornbread Stuffing
INGREDIENTS:
2 cups chopped onion
3 cups chopped celery
1 cup butter or margarine
1 pint oysters in liquid, drained %26amp; chopped (reserve liquid)
4 cups herb-seasoned stuffing cubes
4 cups cornbread crumbs
1 cup pecans, chopped
3 teaspoons sage
1 1/2 teaspoons thyme
salt and pepper, to taste
3 cans chicken broth or homemade
PREPARATION:
Saute onion and celery in butter or margarine. Mix all ingredients together well and pour in a buttered baking dish. Cover with foil; bake at 325掳 for 35 to 45 minutes. Remove foil and brown.
Does Patti Labelle have a Recipe for Cornbread?
I know Patti Labelle has a few cookbooks and I have made things from her books in the past. Does anyone know if she has a recipe for cornbread? If so, can someone please post it or post a link to where I can find it? I know she has one for hush puppies but I wanted one for cornbread. Thanks in advance!Does Patti Labelle have a Recipe for Cornbread?
Beyond-Good Bacon and Buttermilk Cornbread
Makes 12 to 16 servings.
Ingredients:
Start preparing this one day ahead.
2 cups buttermilk
1 1/4 cups coarse cornmeal
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups sweet corn (kernels)
Prep:
Stir buttermilk and cornmeal in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350掳F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in cornmeal mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. Cut corn bread into squares and serve warm or at room temperature.Does Patti Labelle have a Recipe for Cornbread?
It's in this cookbook, but it won't allow me to see page 204 which is where the recipe is. Good luck.
http://www.amazon.com/gp/reader/07679031鈥?/a>laons
Beyond-Good Bacon and Buttermilk Cornbread
Makes 12 to 16 servings.
Ingredients:
Start preparing this one day ahead.
2 cups buttermilk
1 1/4 cups coarse cornmeal
8 ounces bacon (about 10 slices), cut into 1/2-inch pieces
1 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (packed) golden brown sugar
3 large eggs
2 tablespoons honey
2 tablespoons (1/4 stick) butter, melted
2 1/2 cups sweet corn (kernels)
Prep:
Stir buttermilk and cornmeal in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350掳F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in cornmeal mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. Cut corn bread into squares and serve warm or at room temperature.Does Patti Labelle have a Recipe for Cornbread?
It's in this cookbook, but it won't allow me to see page 204 which is where the recipe is. Good luck.
http://www.amazon.com/gp/reader/07679031鈥?/a>
Need a good cornbread recipe?
I Love Jiffy cornbread mix but I can't always find the boxes. Anyone have a simple recipe for cornbread that I can make at home? Just something simple.
Thanks!Need a good cornbread recipe?
1 cup yellow cornmeal
1 cup regular flour (not the self-rising kind)
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup milk or buttermilk (whatever your preference is)
1/4 cup vegetable oil or bacon grease
Preheat oven at 425. While preheating, put in the cast iron skillet and let it heat while you are mixing the cornbread. Grease skillet with cooking spray or bacon grease, and add mixed batter. Cook for 20 minutes or until golden brown
==
Southern Cornbread --
INGREDIENTS:
- 4 tablespoons vegetable oil
- 1 cup self-rising cornmeal
- 3/4 cup buttermilk
- 1 egg
- 4 tablespoon honey
- 1 tablespoon self-rising cornmeal
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
- In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
- Bake in preheated oven for 22 minutes, or until firm. Serve hot.
Need a good cornbread recipe?
I make cornbread nearly once a week.. I love it the next day, cold, with sweet milk!
2 cups self rising cornmeal mix
1 egg
1 1/2 cups buttermilk
2 tablespoons of oil, shortening or bacon grease
up to 3 Tbl of sugar if desired
Preheat oven to 425 degrees
Put your oil or shortening into (preferably) a cast iron skillet or any oven proof pan and put in the oven to get hot
Mix other ingredients well
Remove pan from oven with mitt, pour excess oil into cornbread mix and stir, then quickly pour cornbread mix into hot pan. Return to oven, bake until golden brown on top, approximately 25-30 min. Remove and turn out of pan to cool. (if you are using a cast iron skillet and it's properly cured, the cornbread will turn right out without sticking)
Ingredients
4 strips thick-cut bacon, chopped
2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
2 tablespoons finely chopped chives
Directions
Heat the oven to 375 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes
Try this?
Corn Bread
Ingredients
120g corn meal
120g plain flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
250 ml sour milk
1 egg (beaten)
Action
a. Sift all the dry ingredients together,
in a bowl.
b. Beat thoroughly, add egg,
and milk.
c. Put mixture in a buttered,
and floured pan.
d. Preheat oven to 180掳C or 356掳F.
e. Bake for about 30 minutes.
Enjoy!
buy the Marie Calendars mix, it tastes just like the restaurant
and it is moist not dry
http://allrecipes.com/Recipes/Bread/Corn鈥?/a>
Thanks!Need a good cornbread recipe?
1 cup yellow cornmeal
1 cup regular flour (not the self-rising kind)
1/4 cup sugar
4 tsp. baking powder
1 egg
1 cup milk or buttermilk (whatever your preference is)
1/4 cup vegetable oil or bacon grease
Preheat oven at 425. While preheating, put in the cast iron skillet and let it heat while you are mixing the cornbread. Grease skillet with cooking spray or bacon grease, and add mixed batter. Cook for 20 minutes or until golden brown
==
Southern Cornbread --
INGREDIENTS:
- 4 tablespoons vegetable oil
- 1 cup self-rising cornmeal
- 3/4 cup buttermilk
- 1 egg
- 4 tablespoon honey
- 1 tablespoon self-rising cornmeal
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
- In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
- Bake in preheated oven for 22 minutes, or until firm. Serve hot.
Need a good cornbread recipe?
I make cornbread nearly once a week.. I love it the next day, cold, with sweet milk!
2 cups self rising cornmeal mix
1 egg
1 1/2 cups buttermilk
2 tablespoons of oil, shortening or bacon grease
up to 3 Tbl of sugar if desired
Preheat oven to 425 degrees
Put your oil or shortening into (preferably) a cast iron skillet or any oven proof pan and put in the oven to get hot
Mix other ingredients well
Remove pan from oven with mitt, pour excess oil into cornbread mix and stir, then quickly pour cornbread mix into hot pan. Return to oven, bake until golden brown on top, approximately 25-30 min. Remove and turn out of pan to cool. (if you are using a cast iron skillet and it's properly cured, the cornbread will turn right out without sticking)
Ingredients
4 strips thick-cut bacon, chopped
2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
2 tablespoons finely chopped chives
Directions
Heat the oven to 375 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let it burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes
Try this?
Corn Bread
Ingredients
120g corn meal
120g plain flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon baking powder
250 ml sour milk
1 egg (beaten)
Action
a. Sift all the dry ingredients together,
in a bowl.
b. Beat thoroughly, add egg,
and milk.
c. Put mixture in a buttered,
and floured pan.
d. Preheat oven to 180掳C or 356掳F.
e. Bake for about 30 minutes.
Enjoy!
buy the Marie Calendars mix, it tastes just like the restaurant
and it is moist not dry
http://allrecipes.com/Recipes/Bread/Corn鈥?/a>
Does anyone have a GLUTEN FREE, WHEAT FREE recipe for cornbread?
I know most store bought cornmeal mix has wheat flour in it.
I need to make cornbread dressing with my turkey, but am new to the wheat free, gluten free thing. My son can't have that.Does anyone have a GLUTEN FREE, WHEAT FREE recipe for cornbread?
Serves 6
* 1 TB butter
* 1 cup corn meal
* 1/2 cup soy flour
* 1/2 cup brown rice flour
* 1/2 tsp salt
* 2 TB brown sugar
* 1 tsp baking soda
* 1 egg
* 1 cup milk
Preheat oven to 350掳F. Place the butter in a 9x9 square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.
Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add the egg, milk and melted butter. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.
Nutrition Info
Per Serving (98g-wt.): 210 calories (40 from fat), 4.5g total fat, 2g saturated fat, 9g protein, 35g total carbohydrate (3g dietary fiber, 5g sugar), 40mg cholesterol, 450mg sodiumDoes anyone have a GLUTEN FREE, WHEAT FREE recipe for cornbread?
Make it from scratch using cornmeal...no wheat flour:
1 cup of cornmeal
1 cup of buttermilk
1 egg
(optional: half teaspoon of vegetable oil for smoother texture)
Mix and bake at 350 degrees for 45 minutes or until a toothpick (inserted) comes out clean.
Good luck!
You can buy Gluten Free flour so you should be able to make your own.
http://www.csaceliacs.org/recipes3.php?i鈥?/a> %26lt;- the dressing
http://www.fitnessandfreebies.com/celiac鈥?/a> %26lt;- the cornbread to make the stuffing
Or you can buy this -%26gt; http://www.shopnatural.com/html/20310.ht鈥?/a> - it's cornbread %26amp; muffin mix which is wheat- and gluten-free.
Additionally, you might go to http://celiac.com/index.html which has a lot of info on celiac disease (I'm guessing that's why your son can't have the regular stuffing) as well as recipes, forums where you can talk to other people who either have the disease or have kids/family with the disease, and more.
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn kernels, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Go to www.foodyoucaneat.com for all sorts of recipes for people with food allergies. They are free, great recipes, and very helpful. Hope this helps you.
My brother is Autistic ,, and he can't have any kind food that contains Gluten and Wheat ,,,
you can find in stores or supermarkets flour and food that is Gluten and Wheat free....
here is this site.....it may will help you
http://www.recipegoldmine.com/glutenfree鈥?/a>
does your son have Celiac Disease?
look up the ';The Gluten-free Gourmet'; by Bette Hagman.
I am very familar with wheat/gluten free and can help you!
Best Regards.
I need to make cornbread dressing with my turkey, but am new to the wheat free, gluten free thing. My son can't have that.Does anyone have a GLUTEN FREE, WHEAT FREE recipe for cornbread?
Serves 6
* 1 TB butter
* 1 cup corn meal
* 1/2 cup soy flour
* 1/2 cup brown rice flour
* 1/2 tsp salt
* 2 TB brown sugar
* 1 tsp baking soda
* 1 egg
* 1 cup milk
Preheat oven to 350掳F. Place the butter in a 9x9 square baking pan or in a small cast iron skillet. Put the pan in the preheating oven until butter is melted. Remove from oven and tilt the pan back and forth to coat. Set aside.
Mix corn meal, soy flour, brown rice flour, salt, brown sugar and baking soda together. Add the egg, milk and melted butter. Combine with a few strokes, not overbeating. Pour into prepared pan and bake for 25 to 30 minutes.
Nutrition Info
Per Serving (98g-wt.): 210 calories (40 from fat), 4.5g total fat, 2g saturated fat, 9g protein, 35g total carbohydrate (3g dietary fiber, 5g sugar), 40mg cholesterol, 450mg sodiumDoes anyone have a GLUTEN FREE, WHEAT FREE recipe for cornbread?
Make it from scratch using cornmeal...no wheat flour:
1 cup of cornmeal
1 cup of buttermilk
1 egg
(optional: half teaspoon of vegetable oil for smoother texture)
Mix and bake at 350 degrees for 45 minutes or until a toothpick (inserted) comes out clean.
Good luck!
You can buy Gluten Free flour so you should be able to make your own.
http://www.csaceliacs.org/recipes3.php?i鈥?/a> %26lt;- the dressing
http://www.fitnessandfreebies.com/celiac鈥?/a> %26lt;- the cornbread to make the stuffing
Or you can buy this -%26gt; http://www.shopnatural.com/html/20310.ht鈥?/a> - it's cornbread %26amp; muffin mix which is wheat- and gluten-free.
Additionally, you might go to http://celiac.com/index.html which has a lot of info on celiac disease (I'm guessing that's why your son can't have the regular stuffing) as well as recipes, forums where you can talk to other people who either have the disease or have kids/family with the disease, and more.
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn kernels, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Go to www.foodyoucaneat.com for all sorts of recipes for people with food allergies. They are free, great recipes, and very helpful. Hope this helps you.
My brother is Autistic ,, and he can't have any kind food that contains Gluten and Wheat ,,,
you can find in stores or supermarkets flour and food that is Gluten and Wheat free....
here is this site.....it may will help you
http://www.recipegoldmine.com/glutenfree鈥?/a>
does your son have Celiac Disease?
look up the ';The Gluten-free Gourmet'; by Bette Hagman.
I am very familar with wheat/gluten free and can help you!
Best Regards.
Cornbread Dressing Recipes ?
That have a sweet kick ? Any ideas?Cornbread Dressing Recipes ?
I've got 4 for your from my cookbooks and recipe files:
~SOUTHERN CORN BREAD DRESSING~
5 c. crumbld corn bread Note: You can use Pepperfidge Farm dry corn bread, but making homemade corn bread and using it is so much better.
4 c. roasted bread pieces Note: Same as above.
1 1/2 c. chicken stock
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 green pepper, chopped (optional)
10 T. butter, divided
1/2 c. chopped parsley
1/2 t. sage
1/2 t. thyme
Salt %26amp; pepper to taste
2 eggs, beaten
2 hard-boiled eggs, chopped
1 (1 pint) jar raw oysters, simmered until edges curl (optional)
Turkey giblets, cooked and chooped (optional)
Directions:
1. Soak corn bread and bread pieces in chicken stock.
2. Cook onion, celery and green pepper in 2 T. butter until tender.
3. Mix together with the breads, cooked begetables, remaining butter, melted, and rest of ingredients, uing the oysters and giblets, if desired.
4. Use dressing to stuff turkey or shape into patties, place in greased casserole and bake uncovered in preheated 400 degree oven for about an hour or until as done as desired.
Serves 12
~CORN BREAD STUFFING~ (From The OPRYLAND HOTEL, Nashville, Tennessee)
Ingedients:
1/2 c. fresh parsley, chopped
3 1/2 c. corn bread, crumbled
3 eggs
2 1/2 c. dry bread, crumbled
5 c. chicken or turkey broth
1/2 c. melted butter
1 small onion, finely chopped
1/2 c. celery, finely chopped
1/2 t. black pepper
1/2 t. salt
3/4 t. sage
3/4 t. Poultry Seasoning
Directions:
1. Mix breads, add eggs and other ingredients (add more bread if too soft).
2. Place in large pan.
3. Bake in preheated 350-375 degree oven and bake for 25-30 minutes.
4. Serve with turkey gravy or chicken sauce.
5. Cooked chopped chestnuts may be added to the dressing, if desired.
~CORN-BREAD DRESSING~
For a little something different, but delicious!
Ingredients:
1/2 c. onion, chopped fine
1/2 c. green pepper, chopped fine
1/2 c. celery, diced fine
2/3 c. butter
2 quarts corn bread crumbs (and be sure the corn bread is well browned)
6 hard boiled eggs, chopped
1/2 c. chopped pimento
Salt %26amp; pepper
Chicken or turkey stock ( or canned consomme)
Directions:
1. Saute the onions, green peppers, and celery in the butter.
2. Add corn bread, hard boiled eggs and pimento.
3. Season with salt and pepper.
4. Moisten with chicken or turkey stock, or canned consomme.
5. Turn into a shallow well-buttered casserole.
6. Bake in preheated 350 degree oven until brown on the top.
Corn-Bread Dressing and Wild Rice Stuffing make a delightful dressing. (See below)
~WILD RICE STUFFING~
Ingredients:
1 c. wild rice
Giblets (liver, gizzard %26amp; heart)
2 c. hot broth or water
1/2 c. finely chopped onion
1/2 c. butter
2 quarts oven-toasted dry bread crumbs
1 t. salt
1/4 t. ground sage
1/4 t. pepper
2 eggs, beaten
Directions:
1. Cook rice according to directions on package.
2. Chop the giblets fine and cook in water until done.
3. Saute onion in the butter until yellow.
4. Add bread crumbs with the giblet %26amp; broth.
5. Add the seasonings and mix lightly.
6. Cover and let stand until the bread is moist.
7. Add the wild rice and eggs, and mix lightly.
8. Pour into buttered baking dish.
9. Bake in preheated 325 degree oven for 25 minutes.
!!! Good Luck, Happy Cooking and Happy Thanksgiving to You %26amp; Yours !!!Cornbread Dressing Recipes ?
Southern Cornbread Stuffing
* Cornbread, recipe follows
* 7 slices oven-dried white bread
* 1 sleeve saltine crackers
* 8 tablespoons butter
* 2 cups celery, chopped
* 1 large onion, chopped
* 7 cups chicken stock
* 1 teaspoon salt
* Freshly ground black pepper
* 1 teaspoon sage (optional)
* 1 tablespoon poultry seasoning (optional)
* 5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
* 1 cup self-rising cornmeal
* 1/2 cup self-rising flour
* 3/4 cup buttermilk
* 2 eggs
* 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
1/2 c. chopped green onions
1/4 c. chopped onions
1/4 c. chopped bell pepper
1 can cream of mushroom soup
1 can cream of onion soup
1 (1 lb.) Harold's Dressing Mix
1 (3 oz.) can sliced mushrooms
1 pkg. prepared Jiffy cornbread Mix
Cayenne pepper to taste
Depending on consistency desired, a second cornbread may be needed to obtain a drier mixture.:
Prepare cornbread following directions on box. Heat dressing mix, soups and mushrooms. Add onions, bell pepper and green onions, and cook until onions are tender. Crumble and stir in prepared cornbread. Pour into a greased pan of adequate size and bake at 350 degrees for 30 minutes or until edges are crisp.
The baking step may be eliminated and the dressing may be served directly from the pot.
Look up sweet cornbread recipes on Allrecipes.com. I use this website all the time. It's great because you get to read the reviews BEFORE you use the recipe. That's my favorite thing about this website.
Look into the Food Network line up of Thanksgiving menus. They have some great recipes!
I've got 4 for your from my cookbooks and recipe files:
~SOUTHERN CORN BREAD DRESSING~
5 c. crumbld corn bread Note: You can use Pepperfidge Farm dry corn bread, but making homemade corn bread and using it is so much better.
4 c. roasted bread pieces Note: Same as above.
1 1/2 c. chicken stock
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 green pepper, chopped (optional)
10 T. butter, divided
1/2 c. chopped parsley
1/2 t. sage
1/2 t. thyme
Salt %26amp; pepper to taste
2 eggs, beaten
2 hard-boiled eggs, chopped
1 (1 pint) jar raw oysters, simmered until edges curl (optional)
Turkey giblets, cooked and chooped (optional)
Directions:
1. Soak corn bread and bread pieces in chicken stock.
2. Cook onion, celery and green pepper in 2 T. butter until tender.
3. Mix together with the breads, cooked begetables, remaining butter, melted, and rest of ingredients, uing the oysters and giblets, if desired.
4. Use dressing to stuff turkey or shape into patties, place in greased casserole and bake uncovered in preheated 400 degree oven for about an hour or until as done as desired.
Serves 12
~CORN BREAD STUFFING~ (From The OPRYLAND HOTEL, Nashville, Tennessee)
Ingedients:
1/2 c. fresh parsley, chopped
3 1/2 c. corn bread, crumbled
3 eggs
2 1/2 c. dry bread, crumbled
5 c. chicken or turkey broth
1/2 c. melted butter
1 small onion, finely chopped
1/2 c. celery, finely chopped
1/2 t. black pepper
1/2 t. salt
3/4 t. sage
3/4 t. Poultry Seasoning
Directions:
1. Mix breads, add eggs and other ingredients (add more bread if too soft).
2. Place in large pan.
3. Bake in preheated 350-375 degree oven and bake for 25-30 minutes.
4. Serve with turkey gravy or chicken sauce.
5. Cooked chopped chestnuts may be added to the dressing, if desired.
~CORN-BREAD DRESSING~
For a little something different, but delicious!
Ingredients:
1/2 c. onion, chopped fine
1/2 c. green pepper, chopped fine
1/2 c. celery, diced fine
2/3 c. butter
2 quarts corn bread crumbs (and be sure the corn bread is well browned)
6 hard boiled eggs, chopped
1/2 c. chopped pimento
Salt %26amp; pepper
Chicken or turkey stock ( or canned consomme)
Directions:
1. Saute the onions, green peppers, and celery in the butter.
2. Add corn bread, hard boiled eggs and pimento.
3. Season with salt and pepper.
4. Moisten with chicken or turkey stock, or canned consomme.
5. Turn into a shallow well-buttered casserole.
6. Bake in preheated 350 degree oven until brown on the top.
Corn-Bread Dressing and Wild Rice Stuffing make a delightful dressing. (See below)
~WILD RICE STUFFING~
Ingredients:
1 c. wild rice
Giblets (liver, gizzard %26amp; heart)
2 c. hot broth or water
1/2 c. finely chopped onion
1/2 c. butter
2 quarts oven-toasted dry bread crumbs
1 t. salt
1/4 t. ground sage
1/4 t. pepper
2 eggs, beaten
Directions:
1. Cook rice according to directions on package.
2. Chop the giblets fine and cook in water until done.
3. Saute onion in the butter until yellow.
4. Add bread crumbs with the giblet %26amp; broth.
5. Add the seasonings and mix lightly.
6. Cover and let stand until the bread is moist.
7. Add the wild rice and eggs, and mix lightly.
8. Pour into buttered baking dish.
9. Bake in preheated 325 degree oven for 25 minutes.
!!! Good Luck, Happy Cooking and Happy Thanksgiving to You %26amp; Yours !!!Cornbread Dressing Recipes ?
Southern Cornbread Stuffing
* Cornbread, recipe follows
* 7 slices oven-dried white bread
* 1 sleeve saltine crackers
* 8 tablespoons butter
* 2 cups celery, chopped
* 1 large onion, chopped
* 7 cups chicken stock
* 1 teaspoon salt
* Freshly ground black pepper
* 1 teaspoon sage (optional)
* 1 tablespoon poultry seasoning (optional)
* 5 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
* 1 cup self-rising cornmeal
* 1/2 cup self-rising flour
* 3/4 cup buttermilk
* 2 eggs
* 2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
1/2 c. chopped green onions
1/4 c. chopped onions
1/4 c. chopped bell pepper
1 can cream of mushroom soup
1 can cream of onion soup
1 (1 lb.) Harold's Dressing Mix
1 (3 oz.) can sliced mushrooms
1 pkg. prepared Jiffy cornbread Mix
Cayenne pepper to taste
Depending on consistency desired, a second cornbread may be needed to obtain a drier mixture.:
Prepare cornbread following directions on box. Heat dressing mix, soups and mushrooms. Add onions, bell pepper and green onions, and cook until onions are tender. Crumble and stir in prepared cornbread. Pour into a greased pan of adequate size and bake at 350 degrees for 30 minutes or until edges are crisp.
The baking step may be eliminated and the dressing may be served directly from the pot.
Look up sweet cornbread recipes on Allrecipes.com. I use this website all the time. It's great because you get to read the reviews BEFORE you use the recipe. That's my favorite thing about this website.
Look into the Food Network line up of Thanksgiving menus. They have some great recipes!
Can anybody give me a recipe for cornbread or corn-muffins that uses only cornflour?
I thought I had cornmeal, but it turns out I only have corn flour. Are there any recipes for this?Can anybody give me a recipe for cornbread or corn-muffins that uses only cornflour?
EASY CORNBREAD
Easy to make sweet corn bread recipe.
1 cup *Masa Harina
1 cup corn flour or wheat flour (all-purpose
flour can be substituted.)
2 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 slightly beaten egg
1 cup milk
1/4 cup melted butter.
Stir together dry ingredients, add milk and egg, stir until smooth then stir in melted butter. Grease an 8-9 inch baking pan well or use a well-greased muffin pan and pour in the batter. Bake at 450 for 25-30 minutes until golden brown or until a wooden toothpick inserted in the center comes out clean.
Makes one whole loaf or 12 muffins.
EASY CORNBREAD
Easy to make sweet corn bread recipe.
1 cup *Masa Harina
1 cup corn flour or wheat flour (all-purpose
flour can be substituted.)
2 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 slightly beaten egg
1 cup milk
1/4 cup melted butter.
Stir together dry ingredients, add milk and egg, stir until smooth then stir in melted butter. Grease an 8-9 inch baking pan well or use a well-greased muffin pan and pour in the batter. Bake at 450 for 25-30 minutes until golden brown or until a wooden toothpick inserted in the center comes out clean.
Makes one whole loaf or 12 muffins.
Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
It's crispy on top and bottom.Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
Hot Skillet Cornbread
1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or coarse salt
1/4 teaspoon baking soda
1/4 cup, plus 2 tablespoons vegetable oil* - divided use
1 1/2 cups buttermilk**
2 large eggs
Preheat oven to 425*F (220*C).
Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.
In a medium-sized skillet with an oven-proof handle, add the 1 to 2 tablespoons oil, shortening or bacon fat, and heat until very hot. (Use caution. You don't want it to catch fire!) Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven.
Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.
Makes 8 servings.
*Can also use melted vegetable shortening or bacon fat.
**Substitute 1 1/4 cups sour milk for the buttermilk. To make sour milk place 1 tablespoon plus 1 teaspoon white vinegar in measuring cup and add milk to make 1 1/4 cups. Let set for a couple of minutes to sour before using.Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
I bake my cornbread in a cast iron pan, but not with oil poured on the top. I would think that would just sink in and make the batter too oily. I just use the recipe on the box and make sure my pan is well-oiled. The cornbread is crispy on all sides and the top, yet tender inside.
Hot Skillet Cornbread
1 1/2 cups white or yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon kosher or coarse salt
1/4 teaspoon baking soda
1/4 cup, plus 2 tablespoons vegetable oil* - divided use
1 1/2 cups buttermilk**
2 large eggs
Preheat oven to 425*F (220*C).
Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon until just mixed.
In a medium-sized skillet with an oven-proof handle, add the 1 to 2 tablespoons oil, shortening or bacon fat, and heat until very hot. (Use caution. You don't want it to catch fire!) Quickly pour the prepared batter into the hot skillet and with a potholder, transfer the skillet to the oven.
Bake for 20 to 25 minutes or until golden brown and center springs back when lightly pressed. Best served warm.
Makes 8 servings.
*Can also use melted vegetable shortening or bacon fat.
**Substitute 1 1/4 cups sour milk for the buttermilk. To make sour milk place 1 tablespoon plus 1 teaspoon white vinegar in measuring cup and add milk to make 1 1/4 cups. Let set for a couple of minutes to sour before using.Does any one know the recipe for cornbread baked in a cast iron pan that has oil poured on top?
I bake my cornbread in a cast iron pan, but not with oil poured on the top. I would think that would just sink in and make the batter too oily. I just use the recipe on the box and make sure my pan is well-oiled. The cornbread is crispy on all sides and the top, yet tender inside.
Does anyone have the recipe for cornbread that is on the Quaker cornmeal canister?
I got a different kind of cornmeal, and the recipe on it is not nearly as good.Does anyone have the recipe for cornbread that is on the Quaker cornmeal canister?
I have a box of Quaker yellow corn meal.
Here is the recipe:
1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.
9 servings.laons
I have a box of Quaker yellow corn meal.
Here is the recipe:
1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima enriched corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean.
Serve warm.
9 servings.
Good recipe for cornbread dressing?
I am planning my Thanksgiving dinner and I need a recipe for cornbread dressing, any help is greatly appreciated!Good recipe for cornbread dressing?
Southern Cornbread Dressing Recipe #4470
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
by JANIC412
Servings unknown Correct this
Time Unknown Correct this
1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top.
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Recipe Notes %26amp; Rating: 5 stars 4 stars 3 stars 2 stars 1 starGood recipe for cornbread dressing?
I have a recipe that is called: Herb-Scented Roast Turkey with Cornbread Stuffing.I don't know if this will help but i'll give you the recipe anyways.
Herb-Scented Roast Turkey with Cornbread Stuffing
Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!
Prep Time:45 min
Start to Finish:5 hr 50 min
Makes:16 servings
Stuffing
1/2cup butter or margarine
3medium celery stalks, chopped (1 1/2 cups)
3/4cup chopped onion
9cups 1/2-inch cubes cornbread or soft bread
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1teaspoon salt
1/8teaspoon pepper
Turkey
1whole turkey (12 lb), thawed if frozen
1tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1teaspoon salt
1/4teaspoon pepper
2cloves garlic, finely chopped
1/4cup butter or margarine, melted
1.Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2.Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3.In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4.Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5.Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
6.To serve, garnish turkey with fresh herb sprigs, if desired.
Nutrition Information:
1 Serving: Calories 595 (Calories from Fat 325 ); Total Fat 36 g (Saturated Fat 10 g); Cholesterol 180 mg; Sodium 920 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 48 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 12 %; Iron 18 % Exchanges: 1 1/2 Starch; 6 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
I hope I helped!!!
I package cornbread muffin mix, prepared as indicated on package. I package pepperidge farms stuffing mix, I can chicken broth. Two eggs, boiled and diced. Celery, sliced and chopped as desired. Mix together, with the crumbled cornbread, and spread in large pan, cook until dry on top.
The best though is to add to all of this: cooked chicken, you could use rotissorie or boil chicken parts like legs and thighs. My mother would pressure cook her chicken, then pull from the bone and mix in with the stuffing mix. Was the main dish most times, and always the first thing to go at church dinners her dressing was famous in the area.
~*~Here are some of our favorites! Enjoy!
SPICY CORNBREAD DRESSING
3 boxes Jiffy Cornbread Mix
1 T. sage
3 cans chicken broth
1 bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 green onions, chopped
1 T. garlic powder
1 T. Lawry’s Seasoned Salt
Preheat oven to 350ºF. Mix %26amp; bake Jiffy Cornbread Mix according to directions. Cool, then crumble cornbread, %26amp; mix together with the rest of the ingredients. Put into 9x13” pan, %26amp; bake for 30 to 45 minutes. Serve hot.
******************************
CRACKER BARREL STORE CORNBREAD DRESSING
2/3 c. onion, chopped
2 c. celery, chopped
2 qt. (8 c.) day-old cornbread, grated
1 qt. (4 c.) day-old biscuits, grated
1/4 c. dried parsley flakes
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. coarse ground pepper
1 stick butter, melted
1 qt., plus 1 (14oz.) can chicken broth
Preheat oven to 400F. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage %26amp; pepper in a large mixing bowl. Add melted butter %26amp; blend well. Add chicken broth to dry ingredients %26amp; mix well. The dressing should have a wet, but not soupy consistency, like a quick bread batter. Divide mixture evenly into two 8” pans sprayed with nonstick spray. Bake uncovered for 1 hour, or until lightly brown on the top. Makes 16 servings.
****************************
KRAFT’S STOVE-TOP STUFFING MIX - CLONE
This recipe is comparable to a 6 oz. box of chicken-flavored Stove-Top Stuffing Mix. Make as much as you want prior to the holiday crunch, %26amp; put it in zip-loc bags in freezer until you're ready to use it. When it's time to cook, it's just a matter of adding some water %26amp; butter, %26amp; in 10 easy minutes the stuff is all ready to go up a turkey's backside. ....or in a pan.
1/3 c. minced fresh celery
4 or 5 slices white bread
3 or 4 slices whole-wheat bread
3 chicken bouillon cubes, crushed
2 tsp. chopped dried onions
1 1/2 tsp. dried parsley
1/8 tsp. sugar
1/8 tsp. onion powder
Arrange the celery pieces on a plate %26amp; set the plate in a warm place (a sunny window is best) for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 tsp. of dried celery for every 1/3 c. of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other %26amp; squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy %26amp; pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 c. of white bread %26amp; 1 1/2 c. of wheat for a total of around 4 c. of bread. Preheat oven to 250°F. Spread the breadcrumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 c. of dry bread crumbs. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up %26amp; stored in a dry place until you are ready to use it.
To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 c. water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, %26amp; simmer for 10 minutes. Stir in the breadcrumbs, cover, %26amp; remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving. Makes 6 servings
Some good old fashioned homemade turkey gravy really hits the spot with homemade cornbread, especially on thanksgiving.
dressing?
Southern Cornbread Dressing Recipe #4470
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
by JANIC412
Servings unknown Correct this
Time Unknown Correct this
1 yellow onion, chopped
6 green onions, chopped
3 stalks celery, chopped (chop some of the leaves from a couple of stalks) or 8-9 inches cornbread (can use a mix or homemade)
6 pieces white bread, toasted
1 egg, beaten
chicken broth, to moisten (can use canned or homemade)
salt and pepper
Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
Add the egg, salt and pepper, mix well.
Turn the mixture into a baking dish and smooth with a spoon.
Bake at 350: until golden brown on top.
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Recipe Notes %26amp; Rating: 5 stars 4 stars 3 stars 2 stars 1 starGood recipe for cornbread dressing?
I have a recipe that is called: Herb-Scented Roast Turkey with Cornbread Stuffing.I don't know if this will help but i'll give you the recipe anyways.
Herb-Scented Roast Turkey with Cornbread Stuffing
Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn bread stuffing, the fragrant flavor is complete!
Prep Time:45 min
Start to Finish:5 hr 50 min
Makes:16 servings
Stuffing
1/2cup butter or margarine
3medium celery stalks, chopped (1 1/2 cups)
3/4cup chopped onion
9cups 1/2-inch cubes cornbread or soft bread
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled
1 1/2teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1teaspoon salt
1/8teaspoon pepper
Turkey
1whole turkey (12 lb), thawed if frozen
1tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
1tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled
1teaspoon salt
1/4teaspoon pepper
2cloves garlic, finely chopped
1/4cup butter or margarine, melted
1.Heat oven to 325°F. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, mix celery mixture and remaining stuffing ingredients until well blended.
2.Stuff turkey just before roasting, not ahead of time. Fill wishbone area lightly with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
3.In small bowl, mix rosemary, 1 tablespoon sage, 1 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with 1/4 cup butter. Do not add water. Place meat thermometer in thickest part of inside thigh muscle so thermometer does not touch bone.
4.Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5.Place foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
6.To serve, garnish turkey with fresh herb sprigs, if desired.
Nutrition Information:
1 Serving: Calories 595 (Calories from Fat 325 ); Total Fat 36 g (Saturated Fat 10 g); Cholesterol 180 mg; Sodium 920 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 48 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 0%; Calcium 12 %; Iron 18 % Exchanges: 1 1/2 Starch; 6 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
I hope I helped!!!
I package cornbread muffin mix, prepared as indicated on package. I package pepperidge farms stuffing mix, I can chicken broth. Two eggs, boiled and diced. Celery, sliced and chopped as desired. Mix together, with the crumbled cornbread, and spread in large pan, cook until dry on top.
The best though is to add to all of this: cooked chicken, you could use rotissorie or boil chicken parts like legs and thighs. My mother would pressure cook her chicken, then pull from the bone and mix in with the stuffing mix. Was the main dish most times, and always the first thing to go at church dinners her dressing was famous in the area.
~*~Here are some of our favorites! Enjoy!
SPICY CORNBREAD DRESSING
3 boxes Jiffy Cornbread Mix
1 T. sage
3 cans chicken broth
1 bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 green onions, chopped
1 T. garlic powder
1 T. Lawry’s Seasoned Salt
Preheat oven to 350ºF. Mix %26amp; bake Jiffy Cornbread Mix according to directions. Cool, then crumble cornbread, %26amp; mix together with the rest of the ingredients. Put into 9x13” pan, %26amp; bake for 30 to 45 minutes. Serve hot.
******************************
CRACKER BARREL STORE CORNBREAD DRESSING
2/3 c. onion, chopped
2 c. celery, chopped
2 qt. (8 c.) day-old cornbread, grated
1 qt. (4 c.) day-old biscuits, grated
1/4 c. dried parsley flakes
2 tsp. poultry seasoning
2 tsp. ground sage
1 tsp. coarse ground pepper
1 stick butter, melted
1 qt., plus 1 (14oz.) can chicken broth
Preheat oven to 400F. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage %26amp; pepper in a large mixing bowl. Add melted butter %26amp; blend well. Add chicken broth to dry ingredients %26amp; mix well. The dressing should have a wet, but not soupy consistency, like a quick bread batter. Divide mixture evenly into two 8” pans sprayed with nonstick spray. Bake uncovered for 1 hour, or until lightly brown on the top. Makes 16 servings.
****************************
KRAFT’S STOVE-TOP STUFFING MIX - CLONE
This recipe is comparable to a 6 oz. box of chicken-flavored Stove-Top Stuffing Mix. Make as much as you want prior to the holiday crunch, %26amp; put it in zip-loc bags in freezer until you're ready to use it. When it's time to cook, it's just a matter of adding some water %26amp; butter, %26amp; in 10 easy minutes the stuff is all ready to go up a turkey's backside. ....or in a pan.
1/3 c. minced fresh celery
4 or 5 slices white bread
3 or 4 slices whole-wheat bread
3 chicken bouillon cubes, crushed
2 tsp. chopped dried onions
1 1/2 tsp. dried parsley
1/8 tsp. sugar
1/8 tsp. onion powder
Arrange the celery pieces on a plate %26amp; set the plate in a warm place (a sunny window is best) for 24 hours or until the celery is thoroughly dry. This is the best way to dry the tiny pieces of celery for the instant stuffing mix. You must be sure to remove all moisture from the celery. You should end up with 2 tsp. of dried celery for every 1/3 c. of freshly minced. Prepare bread crumbs by stacking the bread slices on top of each other %26amp; squishing them down flat with the palms of your hands. This will create denser bread crumbs that will not become soggy %26amp; pasty when cooking. Use a sharp knife to dice the bread into little pieces. You should have about 2 1/2 c. of white bread %26amp; 1 1/2 c. of wheat for a total of around 4 c. of bread. Preheat oven to 250°F. Spread the breadcrumbs on a cookie sheet. Bake for 30 to 40 minutes or until bread is completely dry. You should now have around 2 2/3 c. of dry bread crumbs. To make the vegetable/seasoning mix, combine the dried celery with chicken bouillon powder, onions, parsley, sugar, and onion powder in a small bowl. You now have a stuffing kit that can be sealed up %26amp; stored in a dry place until you are ready to use it.
To make the stuffing, mix the vegetable/seasoning mix with 1 2/3 c. water in a medium saucepan over medium heat. Bring the mixture to a boil, then reduce heat to low, cover, %26amp; simmer for 10 minutes. Stir in the breadcrumbs, cover, %26amp; remove from heat. Let stuffing stand 5 to 7 minutes. Fluff it with a fork before serving. Makes 6 servings
Some good old fashioned homemade turkey gravy really hits the spot with homemade cornbread, especially on thanksgiving.
dressing?
WHAT IS THE BEST SPICY CORNBREAD RECIPE?
I need a spicy cornbread recipe with jalapeno, onion, bacon and cheese. Would anyone like to share a good one?????WHAT IS THE BEST SPICY CORNBREAD RECIPE?
Mexican Cornbread
Just add Bacon to this
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.WHAT IS THE BEST SPICY CORNBREAD RECIPE?
This is the recipe we've used quite a bit but have changed a few things for the spices.
Ingredients
Cooking spray
1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 small fresh jalapenos minced..seeds and all (adds spice)
1 tsp cayenne pepper
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten
Preparation
1. Preheat oven to 375掳.
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalape帽os, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375掳 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
We eat it with Honey Lime Butter
Ingredients
1/2 c butter, softened .
1/4-1/2 tsp crushed red pepper flakes .
3-4 tbsps lime juice .
1 tsp lime zest .
1 tbsp honey .
1 garlic clove, pressed (or minced)
Directions
Step #1 Beat all ingredients in a small bowl until well mixed.
Step #2 Shape butter into a roll %26amp; wrap in plastic wrap.
corn bread chesese
just get a pkg of cornbread mix, and make as directed on box...then mix in jalapenos and a little bit of hot sauce(however much you want depending on how hot you want it)
Mexican Cornbread
Just add Bacon to this
2 eggs
1/4 cup corn oil
1 cup buttermilk
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.WHAT IS THE BEST SPICY CORNBREAD RECIPE?
This is the recipe we've used quite a bit but have changed a few things for the spices.
Ingredients
Cooking spray
1 1/4 cups stone-ground cornmeal
1 cup fresh corn kernels (about 2 ears)
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup nonfat buttermilk
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
2 small fresh jalapenos minced..seeds and all (adds spice)
1 tsp cayenne pepper
1 1/2 tablespoons butter, melted
1 1/2 tablespoons honey
1 tablespoon canola oil
2 large eggs, lightly beaten
Preparation
1. Preheat oven to 375掳.
2. Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated.
3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalape帽os, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375掳 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.
We eat it with Honey Lime Butter
Ingredients
1/2 c butter, softened .
1/4-1/2 tsp crushed red pepper flakes .
3-4 tbsps lime juice .
1 tsp lime zest .
1 tbsp honey .
1 garlic clove, pressed (or minced)
Directions
Step #1 Beat all ingredients in a small bowl until well mixed.
Step #2 Shape butter into a roll %26amp; wrap in plastic wrap.
corn bread chesese
just get a pkg of cornbread mix, and make as directed on box...then mix in jalapenos and a little bit of hot sauce(however much you want depending on how hot you want it)
Anybody have the Montana's Steakhouse cornbread recipe?
I just LOVE this cornbread I think the recipe is kept under lock and key. Anybody have it?? I would be eternally grateful if you would share it with me!
Thanks!Anybody have the Montana's Steakhouse cornbread recipe?
I'm sure it's under lock and key. Restaurants don't like handing out there recipes for free.Anybody have the Montana's Steakhouse cornbread recipe?
INGREDIENTS (Nutrition)
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten .....
full recipe on
http://www.foodsndrink.blogspot.com
THE SECRET INGREDIANT IS CORN.
Thanks!Anybody have the Montana's Steakhouse cornbread recipe?
I'm sure it's under lock and key. Restaurants don't like handing out there recipes for free.Anybody have the Montana's Steakhouse cornbread recipe?
INGREDIENTS (Nutrition)
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, beaten .....
full recipe on
http://www.foodsndrink.blogspot.com
THE SECRET INGREDIANT IS CORN.
Does anybody have a good cornbread recipe?
Buttermilk Cornbread
INGREDIENTS:
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. 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 pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tangy Cornbread
INGREDIENTS:
1/2 cup MIRACLE WHIP Salad Dressing
2 eggs
1/4 teaspoon ground red pepper
1 (8.75 ounce) can whole kernel corn, well drained
1 (8.5 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper
DIRECTIONS:
Mix dressing, eggs and ground red pepper in large bowl.
Add remaining ingredients; mix just until moistened. Pour into greased 8-inch square baking dish.
Bake at 400 degrees F for 25 minutes.Does anybody have a good cornbread recipe?
Most cornbread recipes are the same. But if you want to jazz it up a bit, add things in. I have added white sweet corn and also basil. You could add a can of green chilies too. Just go through your cupboards.Does anybody have a good cornbread recipe?
www.bettycrocker.com
www.pillsburry.com
cornbread mix from wal-mart with 1/4 cup sugar 2 tbsp cinnamon and applesauce for moisture... prepare as box indicates and add these bke slightly lower temp..
Hey, are you that guy who started a riot asking for the best mustard barbecue sauce?
Yes, and it is the best!
I have 2. Do I get 4 points? The first is southern style, the second isn't.
Pour a cup of boiling water over 3 c of yellow corn meal. Mix in 1 tsp salt, 3 tbsp oil. Let it cool. Add a 1 tbsp baking powder, 1 cup cold milk (or buttermilk), and two beaten eggs. Pour into a 7-8 inch pan and bake at 425 for 30-40 minutes.
Or mix up the following and bake in 7-8 inch pan at 375 for 35-45 minutes. 1 cup corn meal, 1/2 cup flour, 2 tsp honey, 2 tsp baking powder, dash salt, 3 eggs, 1 cup milk (or beer) 1/4 cup oil, 1 cup grated cheddar cheese. The cheese makes it really moist and yummy. Variations: Use sour creams instead of cheese. Add a cup of frozen whole kernal corn. Add garlic, red pepper, or other hot spices to taste.
Eat in good health!
1 cup flour
1 cup sugar
1%26amp;1/2 cup yellow cornmeal
3 tsp. baking powder
1/2tsp. salt
1 eggs
1 cup milk
1/4 cup oil
peheat oven to 350 degrees
grease a cast iron skillet with oil or butter
Mix dry ingredients in a large bowl.
beat eggs in a small bowl, pour in the milk then add to dry mix.
add remaining ingredients and mix well.
pour in skillet and bake for about 20-25 minutes.
When done, while still hot, make slits with knife all over the bread and drop pieces of butter on it to let it melt through.
1 cup flour, 1/4 cup sugar, 4 tsp. baking powder, 3/4 tsp. salt, 1 cup yellow cornmeal, 2 eggs, 1 cup milk, 1/4 cup oil.
Mix all together, spray cast iron pan and cook at 400 deg. for 20 minutes or until it turns aloose the sides of pan.
the sweet cornbread recipe on the cornmeal box, but add a half can of creamed corn.
INGREDIENTS:
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. 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 pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tangy Cornbread
INGREDIENTS:
1/2 cup MIRACLE WHIP Salad Dressing
2 eggs
1/4 teaspoon ground red pepper
1 (8.75 ounce) can whole kernel corn, well drained
1 (8.5 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, well drained
1/2 cup chopped onion
1/3 cup chopped red bell pepper
DIRECTIONS:
Mix dressing, eggs and ground red pepper in large bowl.
Add remaining ingredients; mix just until moistened. Pour into greased 8-inch square baking dish.
Bake at 400 degrees F for 25 minutes.Does anybody have a good cornbread recipe?
Most cornbread recipes are the same. But if you want to jazz it up a bit, add things in. I have added white sweet corn and also basil. You could add a can of green chilies too. Just go through your cupboards.Does anybody have a good cornbread recipe?
www.bettycrocker.com
www.pillsburry.com
cornbread mix from wal-mart with 1/4 cup sugar 2 tbsp cinnamon and applesauce for moisture... prepare as box indicates and add these bke slightly lower temp..
Hey, are you that guy who started a riot asking for the best mustard barbecue sauce?
Yes, and it is the best!
I have 2. Do I get 4 points? The first is southern style, the second isn't.
Pour a cup of boiling water over 3 c of yellow corn meal. Mix in 1 tsp salt, 3 tbsp oil. Let it cool. Add a 1 tbsp baking powder, 1 cup cold milk (or buttermilk), and two beaten eggs. Pour into a 7-8 inch pan and bake at 425 for 30-40 minutes.
Or mix up the following and bake in 7-8 inch pan at 375 for 35-45 minutes. 1 cup corn meal, 1/2 cup flour, 2 tsp honey, 2 tsp baking powder, dash salt, 3 eggs, 1 cup milk (or beer) 1/4 cup oil, 1 cup grated cheddar cheese. The cheese makes it really moist and yummy. Variations: Use sour creams instead of cheese. Add a cup of frozen whole kernal corn. Add garlic, red pepper, or other hot spices to taste.
Eat in good health!
1 cup flour
1 cup sugar
1%26amp;1/2 cup yellow cornmeal
3 tsp. baking powder
1/2tsp. salt
1 eggs
1 cup milk
1/4 cup oil
peheat oven to 350 degrees
grease a cast iron skillet with oil or butter
Mix dry ingredients in a large bowl.
beat eggs in a small bowl, pour in the milk then add to dry mix.
add remaining ingredients and mix well.
pour in skillet and bake for about 20-25 minutes.
When done, while still hot, make slits with knife all over the bread and drop pieces of butter on it to let it melt through.
1 cup flour, 1/4 cup sugar, 4 tsp. baking powder, 3/4 tsp. salt, 1 cup yellow cornmeal, 2 eggs, 1 cup milk, 1/4 cup oil.
Mix all together, spray cast iron pan and cook at 400 deg. for 20 minutes or until it turns aloose the sides of pan.
the sweet cornbread recipe on the cornmeal box, but add a half can of creamed corn.
I need an easy cornbread dressing recipe with no meat.?
Thank you!I need an easy cornbread dressing recipe with no meat.?
A jar of mayo. That's as easy as it gets.I need an easy cornbread dressing recipe with no meat.?
I don't measure anything so you will have to wing it, but you will get the idea. Mix dried chopped white bread with crumbled cornbread (I make jalapeno cornbread) add sauteed onion, celery, and fresh sage that has been cooked in lots of real butter.Then add poultry seasoning (enough to taste) pour in vegetable stock (enough to moisten well, but not soupy) salt and pepper to taste.When it tastes right add to eggs and pour in greased casserole dish.Bake 350 for 45 min.
1 large onion, diced
1 bunch celery, chopped
2 cubes butter
2 boxes Mrs. Culbetson's cornbread stuffing mix
2 eggs, beaten
hot chicken broth or turkey stock from the gizzards and neck.
Saute onion and celery in butter. Pour over stuffing mix. Add eggs and stir. Add chicken or turkey stock to moisten. Season with fresh ground pepper. The other seasonings are in the dried bread mix. Enjoy!
well, you can start with store bought corn bread, or make some and dry it out, then
saute your veggies of choice, in which ever oil you use, along with your herbs, while bringing veg stock to a simmer
then cool your veggies a bit and add them to your bread crumbs, toss em thru a bit then add enough broth to moisten your mixture, to the consistancy you desire
everything can be done with out exact meassurements as you are building your own recipe essentially, but keep track of your meassures and then youll know what you did next time.
good luck, if you have any other questions hit me up.
allrecipes.com Choose one right for you. Some even use store bought stuffing. I make my own cornbread and use 12 slices of day old loaf bread just to get started! I found it in an old Southern Living cookbook, but even my mom did it the same way, except I don't put the meat in it. I use chicken broth and other seasonings.
Check out ';Stove Top'; cornbread stuffing. Comes in a box, just follow the directions. I think ';Stouffer's'; has one too, but I have not tried it. The S.T. is delicious.
A jar of mayo. That's as easy as it gets.I need an easy cornbread dressing recipe with no meat.?
I don't measure anything so you will have to wing it, but you will get the idea. Mix dried chopped white bread with crumbled cornbread (I make jalapeno cornbread) add sauteed onion, celery, and fresh sage that has been cooked in lots of real butter.Then add poultry seasoning (enough to taste) pour in vegetable stock (enough to moisten well, but not soupy) salt and pepper to taste.When it tastes right add to eggs and pour in greased casserole dish.Bake 350 for 45 min.
1 large onion, diced
1 bunch celery, chopped
2 cubes butter
2 boxes Mrs. Culbetson's cornbread stuffing mix
2 eggs, beaten
hot chicken broth or turkey stock from the gizzards and neck.
Saute onion and celery in butter. Pour over stuffing mix. Add eggs and stir. Add chicken or turkey stock to moisten. Season with fresh ground pepper. The other seasonings are in the dried bread mix. Enjoy!
well, you can start with store bought corn bread, or make some and dry it out, then
saute your veggies of choice, in which ever oil you use, along with your herbs, while bringing veg stock to a simmer
then cool your veggies a bit and add them to your bread crumbs, toss em thru a bit then add enough broth to moisten your mixture, to the consistancy you desire
everything can be done with out exact meassurements as you are building your own recipe essentially, but keep track of your meassures and then youll know what you did next time.
good luck, if you have any other questions hit me up.
allrecipes.com Choose one right for you. Some even use store bought stuffing. I make my own cornbread and use 12 slices of day old loaf bread just to get started! I found it in an old Southern Living cookbook, but even my mom did it the same way, except I don't put the meat in it. I use chicken broth and other seasonings.
Check out ';Stove Top'; cornbread stuffing. Comes in a box, just follow the directions. I think ';Stouffer's'; has one too, but I have not tried it. The S.T. is delicious.
Anyone have a great sweet cornbread recipe?
My friend and I are hosting a football party and are serving chili and cornbread. I'm in charge of bringing the cornbread since I lied to my boyfriend and said I make the best cornbread. Oops... :) Any suggestions to impress a room full of boys?? A good sweet southern recipe with actual corn in it would be great. Maybe with cream style corn??? Thanks!Anyone have a great sweet cornbread recipe?
You just can't beat Jiffy cornbread mix for a sweet cornbread.
For a good sweet one, mix 2 boxes of Jiffy cornbread mix, 1 can cream style corn, 1/2 can drained whole kernel corn, 2 eggs. Mix until just incorporated, then let sit for 5 minutes (the box suggests this for a higher rise), give a quick stir, then spoon into prepared muffin pans that have been sprayed with non stick spray. Bake for 20 minutes at 400 degrees. Makes 12 muffins that are so sweet, they are more like dessert.Anyone have a great sweet cornbread recipe?
Okay I love cooking and love impressing the guys too.. There are two websites I go to that helps me out a lot.. the main one is Allrecipes.com, you type in the recipe your looking for and it will bring up a whole bunch of recipes that you can choose from.. and the other one is MyRecipes.com I just found this one but it helps out a lot too.. I helps you learn what you need to know in the kitchen.. but here is a recipe for Corn Bread:
INGREDIENTS:
1 (15.25 ounce) can whole
kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg 2 egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat
Cheddar cheese
1 (4 ounce) can chopped green
chilies
DIRECTIONS:
1. Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
2. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Good Luck!!
Buy the box kind and then add this much per box;
1/4 cup creamed corn
1 Tbl sour cream
double the amount of sugar the recipe on the box says
p.s. Don't lie to your boyfriend anymore ! That was a close one :)
recipes submitted here are good ones to follow. i love adding some chopped up bacon pieces and a hand full of shredded cheese and mexican spices.
one thing for sure is guys LOVE bacon and cheese! : )
laons
You just can't beat Jiffy cornbread mix for a sweet cornbread.
For a good sweet one, mix 2 boxes of Jiffy cornbread mix, 1 can cream style corn, 1/2 can drained whole kernel corn, 2 eggs. Mix until just incorporated, then let sit for 5 minutes (the box suggests this for a higher rise), give a quick stir, then spoon into prepared muffin pans that have been sprayed with non stick spray. Bake for 20 minutes at 400 degrees. Makes 12 muffins that are so sweet, they are more like dessert.Anyone have a great sweet cornbread recipe?
Okay I love cooking and love impressing the guys too.. There are two websites I go to that helps me out a lot.. the main one is Allrecipes.com, you type in the recipe your looking for and it will bring up a whole bunch of recipes that you can choose from.. and the other one is MyRecipes.com I just found this one but it helps out a lot too.. I helps you learn what you need to know in the kitchen.. but here is a recipe for Corn Bread:
INGREDIENTS:
1 (15.25 ounce) can whole
kernel corn, drained
1 cup all-purpose flour
1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg 2 egg whites
3/4 cup fat-free milk
1/4 cup canola oil
1 cup shredded reduced-fat
Cheddar cheese
1 (4 ounce) can chopped green
chilies
DIRECTIONS:
1. Place corn in a food processor or blender; cover and process until coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal, baking soda and salt. In a small bowl, combine the egg, egg whites, milk and oil. Stir into dry ingredients just until moistened. Add the cheese, chilies and corn.
2. Pour into a 9-in. square baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Good Luck!!
Buy the box kind and then add this much per box;
1/4 cup creamed corn
1 Tbl sour cream
double the amount of sugar the recipe on the box says
p.s. Don't lie to your boyfriend anymore ! That was a close one :)
recipes submitted here are good ones to follow. i love adding some chopped up bacon pieces and a hand full of shredded cheese and mexican spices.
one thing for sure is guys LOVE bacon and cheese! : )
I have quaker yellow corn meal. i don't like the cornbread recipe on the box?
does anyone have a good recipe for corn bread that i can use the quaker with? one that is more dense with more flavor? this recipe is very bland. thanks in advance.I have quaker yellow corn meal. i don't like the cornbread recipe on the box?
Best Cornbread Ever
This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.
10 servings 1 pan (9x13) 50 min 15 min prep
2 boxes Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 ounce) package frozen corn, thawed
1 medium onion, diced fine
1 cup small curd cottage cheese
1 pinch sugar
Preheat oven to 375 degrees.
Combine all ingredients and mix well -- it will be thicker than you expect.
Pour into buttered 9'; x 13'; casserole dish.
Bake in oven for 35-40 minutes until golden brown.
This cornbread is very moist and dense.
For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
Let it cool for 10 minutes for best flavor.
Cornbread
8-9 servings 35 min
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or buttermilk
1/4 cup cooking oil or shortening, melted, cooled
Sift together flour, cornmeal, sugar, baking powder and salt.
Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
Grandmother's Buttermilk Cornbread
Rated: 5 out of 5 by 225 members Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 55 Minutes
Yields: 9 servings
';Grandma's recipe for a sweet, moist cornbread likely to become your favorite!';
INGREDIENTS:
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk 1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. 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 pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Honey Cornbread
9 servings 25 min 5 min prep
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
In a bowl, combine flour, cornmeal, sugar, baking powder and salt.
In a small mixing bowl, beat the eggs.
Add cream, oil and honey; beat well.
Stir into the dry ingredients just until moistened.
Pour into a greased 9 inch baking pan.
Bake at 400 for 20- 25 minutes or until toothpick inserted in the center comes out clean.I have quaker yellow corn meal. i don't like the cornbread recipe on the box?
Check out allcooks.com. There are hundreds of recipes and user comments to help you pick just what you want! ;-)
Make california cornbread
Use the box of cornmeal, it doesn't matter what brand
use a box of white or yellow cake mix
follow the recipie on both boxes making them exactly how the box says
than combine them in a very large mixing bowl and mix together
than put them in the baking pan (you will need more than one)
bake at 350 untill done
it tastes like the marie callenders cornbread and it great
use that recipe and add 3/4 cup cream corn and 1/2 cup or less of chopped green chilies and 1/4 cup shredded chedder cheese, this is great cornbread, ya may want to increase the amount of cornbread mix, but not by much, its great.
Best Cornbread Ever
This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.
10 servings 1 pan (9x13) 50 min 15 min prep
2 boxes Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 ounce) package frozen corn, thawed
1 medium onion, diced fine
1 cup small curd cottage cheese
1 pinch sugar
Preheat oven to 375 degrees.
Combine all ingredients and mix well -- it will be thicker than you expect.
Pour into buttered 9'; x 13'; casserole dish.
Bake in oven for 35-40 minutes until golden brown.
This cornbread is very moist and dense.
For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
Let it cool for 10 minutes for best flavor.
Cornbread
8-9 servings 35 min
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk or buttermilk
1/4 cup cooking oil or shortening, melted, cooled
Sift together flour, cornmeal, sugar, baking powder and salt.
Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
Grandmother's Buttermilk Cornbread
Rated: 5 out of 5 by 225 members Prep Time: 15 Minutes
Cook Time: 40 Minutes Ready In: 55 Minutes
Yields: 9 servings
';Grandma's recipe for a sweet, moist cornbread likely to become your favorite!';
INGREDIENTS:
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk 1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
DIRECTIONS:
1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. 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 pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Honey Cornbread
9 servings 25 min 5 min prep
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
In a bowl, combine flour, cornmeal, sugar, baking powder and salt.
In a small mixing bowl, beat the eggs.
Add cream, oil and honey; beat well.
Stir into the dry ingredients just until moistened.
Pour into a greased 9 inch baking pan.
Bake at 400 for 20- 25 minutes or until toothpick inserted in the center comes out clean.I have quaker yellow corn meal. i don't like the cornbread recipe on the box?
Check out allcooks.com. There are hundreds of recipes and user comments to help you pick just what you want! ;-)
Make california cornbread
Use the box of cornmeal, it doesn't matter what brand
use a box of white or yellow cake mix
follow the recipie on both boxes making them exactly how the box says
than combine them in a very large mixing bowl and mix together
than put them in the baking pan (you will need more than one)
bake at 350 untill done
it tastes like the marie callenders cornbread and it great
use that recipe and add 3/4 cup cream corn and 1/2 cup or less of chopped green chilies and 1/4 cup shredded chedder cheese, this is great cornbread, ya may want to increase the amount of cornbread mix, but not by much, its great.
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