Sonny's BBQ cornbread recipe?

Anyone know the recipe they use for their cornbread? It is sooo good. It's mini loaves of sweet, moist cornbread. It looks like there is corn kernels in it, too.


Thanks.Sonny's BBQ cornbread recipe?
I'm not familiar with that particular recipe, but it sounds like a few I've used. Most of them consist of half cornbread mix and half yellow cake mix with creamed corn as part of the liquid ingredient.Sonny's BBQ cornbread recipe?
sweet girl , i also love sonny's but they shut ours down years a go. checked all the copycat recipe sites on the net, could only find sauce recipe. my guess is they use a bagged mix some one custom makes for them. i went to allrecipes and there are several there to choose from, i would pick one that appeals to you and try it . good luck and good baking, bacondebaker.

medicine cream

Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?

Crawfish Cornbread





INGREDIENTS


1 pound crawfish, peeled


1 onion, chopped


1 green bell pepper, chopped


2 green onions, chopped


salt and pepper to taste


1 (12 ounce) package dry corn bread mix


1 (10 ounce) can diced tomatoes with green chile peppers


1 egg


2 tablespoons butter, melted


2 tablespoons shredded Cheddar cheese





DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C).


Saute crawfish, onions, bell peppers, green onions, salt and pepper together until crawfish are cooked; approximately 5 minutes.


Mix together cornbread mix, tomatoes and egg. Pour cornbread mixture and crawfish mixture into a 9x13 inch baking pan. Bake for 25 minutes.


Glaze top of cornbread with butter and sprinkle with cheese. Change the oven's temperature to broil and place the cornbread back in the oven until the cheese has melted, approximately 2 minutes.Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?
CRAWFISH CORNBREAD


Makes: 8 servings


Prep Time: 10 minutes


Cook Time: 55 minutes


Ready In: 1 hour, 5 minutes


Cornbread is a favorite throughout America, though you will find different versions of it in different parts of the country. In the North, where the corn muffin holds the distinction as the official state muffin of Massachusetts, it tends to be sweeter and more like cake. In the South it tends to have a fuller texture. In the Southwest you'll often find cornbread flavored with chopped chilies and onions. In Cajun Land, they love crawfish, cheese, and pepper amoung other things.





Ingredients


1 pound crawfish tails (ground meat or sausage may be substituted) 2 cups yellow cornmeal


3 eggs 1 can cream style corn


1 1/2 cup cheddar cheese, grated 3/4 cup onion tops or chives


2 jalapeno peppers, finely chopped 1 onion, finely chopped


1/2 cup bell peppers, finely chopped 1/2 tsp baking soda


1 tsp salt 1/2 cup oil


3 tsp baking powder 1 cup milk





Directions


Saute onions and bell pepper in a small amount of butter until


the onions are transparent. Add jalapeno peppers and set aside.





Mix together all other ingredients, except crawfish.


Add in cooked onions and peppers. Then stir in crawfish or meat.





Pour into a lightly greased 13x9 inch pan and bake in a 400 degree


oven for 35 to 40 minutes.Anyone have a recipe for Crawfish Cornbread? I found some frozen crawfish and would love to try it.?
I'm sorry but that sounds gross. How do people eat those things???

I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?

I recently tasted it, and love it, but i want to know how to make it from natural ingredients.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
Grandmother's Buttermilk Cornbread -- This is my grandmother's cornbread recipe and it's the best - sweet and moist








.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.I want to make some cornbread, anyone have a recipe, that doesn't come out too dry?
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.
MOIST CORN BREAD





1 c. yellow cornmeal


1/2 c. flour


1 tbsp. baking powder


1 tsp. salt


3 tbsp. sugar


1 c. sour cream


1/2 c. corn oil


2 eggs, slightly beaten


1 sm. can (1 c.) cream-style corn





Beat sour cream, oil, and eggs. Combine dry ingredients. Fold into sour cream mixture. Fold in cream-style corn. Do not overbeat. Pour into 8x8 pan or 9x9 pan. Bake in preheated 350 degree oven. Cool; cut into squares.











or

















MOIST AND EASY CORN BREAD





1 c. milk


2 c. Bisquick


2 sticks butter


1/2 c. sugar


1/2 tsp. baking soda


3 tbsp. corn meal


1 egg





Melt butter. Mix all ingredients together in a 13 x 9 baking dish. Bake at 350 degrees for 35 minutes.
go to the store and get a bag of Marie Callender's cornbread mix. follow the directions on the bag. seriously, best i ever tasted. if you like super crunchy corn bread, then add some corn meal to the mixture. if you like moist corn bread add a can of creamed corn to the mixture.
Yeah...Jiffy. lol.





Try http://www.allrecipes.com





It's my favorite recipe site.

Cornbread recipe?

I am looking for a cornbread recipe. My husband loves it and I'd like to make some for him. He likes the normal sweet cornbread.





But also.. I remember as a kid I ate cornbread a couple times that was not sweet.. it was more buttery.. and I loved it.. does anyone know a recipe that is not sweet?Cornbread recipe?
Your Ingredients:





6-tbsp bacon drippings


3-cups yellow corn meal


1/4-cup all-purpose flour


1-tbsp baking powder


1-tsp baking soda


1-tsp salt


3-tbsp melted butter


3 eggs


1-1/2 cups buttermilk (more or less)


3-tbsp (additional) melted butter





PREHEAT oven to 450-degrees F.





PLACE the 6-tbsp of bacon drippings in a 10-12” cast-iron skillet and let it melt in the oven for a couple of minutes. (or you can use a 9×13” baking pan)





REMOVE from oven (please don’t forget about it!) and place the skillet on top of the stove. Swirl the drippings around in the pan to make sure that the entire pan and sides are covered.





IN a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.





USING a wire whisk, blend dry ingredients thoroughly.





MAKE a well in the center of the cornmeal mixture and pour in the melted bacon drippings and melted butter. Using a fork, mix it a bit with a little of the surrounding cornmeal mixture. You want to cool off the drippings before you add the eggs.





ADD the eggs and break them up with the fork.





USING a wooden spoon, begin adding the buttermilk and stir until you have a nice thick batter. The batter shouldn’t be too thick or as thin as pancake batter, but somewhere in between.





POUR the batter into the prepared skillet and bake until an inserted toothpick comes out clean, about 20-30 minutes.





REMOVE from oven and allow cornbread to rest for a couple of minutes.





PLACE a plate over the top of the skillet and invert the bread onto the plate. If it sticks, just run a small knife around the edges. Drizzle the remaining melted butter over the entire top of the cornbread and allow to rest.





Always Enjoy!





YourSmilingChef


http://www.yoursmilingchef.comCornbread recipe?
SWEET CORNBREAD





2 eggs


1 c. sugar


1/2 tsp. salt


1 c. oil


3 c. flour


1 c. milk


1 1/2 tsp. baking powder


3/4 c. cornmeal


1 tsp. vanilla





Mix eggs and sugar; add salt and oil. Add rest of ingredients. Beat well. Put in 4 small bread loaf pans. Bake at 350 degrees for 35 minutes.





SAVORY 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.
I use Jiffy corn bread mix. You can make it like the directions tell you to, which is basic. You can take a stick of butter (unsalted) and lightly run over the top when you remove the corn bread from the oven, that will help give it that buttery flavor. For a sweeter taste, add a touch of vanilla extract and a touch of sugar. Hope this helps answer your question.
old fashioned cornbread


1 cup self rising cornmeal mix


1/2 cup self rising flour


3/4 cup margarine


2 eggs


1 1/2 tsp. sugar


1 3/4 cup buttermilk


mix all ingredients in a bowl and mix together, pour into a greased 9 by13 inch baking pan. bake at 400 for 20-30 minutes or until golden brown
ugh. sweet cornbread is Not ';normal'; cornbread. unless you are Northern. here in the South, real cornbread is buttery with a crisp crust. to get the crispness, melt a hunk of butter in a round pan as you pre-heat your oven. then pour the batter into this pan of melted butter. The butter gives it the crispy crust all the way around. An iron skillet is best, but an 8'; round cake pan will do.





To compromise with your husband, a buttermilk recipe is good, but not as sweet as using sugar.





My favorite recipe is the one on the side of a bag of Martha White corn meal. Just remember, any recipe that you use, leave out the sugar!

My husband loves cornbread, does anyone have a really good recipe?

Hopefully it will work out as muffins too. I like to make a larger batch and then freeze them in smaller amounts. Any responses are greatly appreciated, have a good day!My husband loves cornbread, does anyone have a really good recipe?
Mexican Style





Prep Time:15 Minutes


Cook Time:1 Hour


Ready In:1 Hour 15 Minutes


Servings:6





--------------------------------------鈥?br>




INGREDIENTS:


1 cup butter, melted


1 cup white sugar


4 eggs


1 (15 ounce) can cream-style corn


1/2 (4 ounce) can chopped green chile peppers, drained


1/2 cup shredded Monterey Jack cheese


1/2 cup shredded Cheddar cheese


1 cup all-purpose flour


1 cup yellow cornmeal


4 teaspoons baking powder


1/4 teaspoon salt





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.


In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.


In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.


Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.


**************************************鈥?br>

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.My husband loves cornbread, does anyone have a really good recipe?
I always make cornbread the way it says on the box, but my great grandmother showed me that if you add some sugar to it, it makes it taste sooooo much better.


I don't know the exact amount, I just add some, stir, taste, and judge from there.
Jiffy corn bread mix, you get it at grocery stores.


We made muffins out of it.
Believe it or not, the Jiffy cornbread mixes are pretty good! But if you really want to make it from scratch ...





CORNBREAD





1 cup yellow corn meal


1 1/4 cups all purpose flour


1/4 cup sugar


1 tsp. baking powder


1/4 tsp. baking soda


2 eggs


6 tablespoons butter


1 tsp. vegetable oil (for pan)


pinch of salt





Prepare oven to 350F.


Combine cornmeal, flour, sugar, baking powder and baking soda and salt.





In a separate bowl, mix buttermilk with egg. Beat lightly.





Slowly stir buttermilk mixture into the dry ingredients.





Add butter and beat for 1 minute.





Bake 20-25 minutes in a 8x8 inch greased baking pan.





Cut into squares.
1 cup unbleached all-purpose flour


1-cup cornmeal


5 tablespoons sugar


2 teaspoons baking powder


1/2-teaspoon salt


1-cup milk


1/3-cup canola oil


1 large egg, slightly beaten





Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.





Sift dry ingredients into mixing bowl. Form a well in the mixture and add the milk, oil, and egg. Stir just until everything is combined 鈥?there should still be scattered clumps of flour, about the size of baby peas or BBs.





Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean. Serve hot.





I luv this!!
Ingredients that work in my kitchen:





1 1/4 cups white, self-rising, stone-ground corn meal


1 large egg


1 1/4 cups buttermilk


about 3/8 cup of Crisco


#6 cast iron skillet


Finally the cooking instructions








Preheat the oven to 425-degrees with the Crisco in the skillet and the skillet in the oven.


Put the cornmeal in a bowl


Put the egg on top of the cornmeal


Put most of the buttermilk on top of the egg


Slowly whisk the cornmeal-egg-buttermilk mixture until it has an even texture, add more buttermilk until the texture is right


Remove the skillet from the oven


Tilt and rotate the skillet so that the melted shortening coats all parts of the interior part of the skillet.


Pour most of the melted shortening into the batter


Leave enough shortening to 'fill the corners' of the skillet (about 1/8 cup, maybe less, maybe more)


Blend the melted shortening into the cornmeal, the texture will thicken slightly.


The final texture should be such that if you pour a tablespoon of the batter onto itself, it firsts stands up a little on top but mostly blends back into the batter in 10-30 seconds. One of my earlier and persistent mistakes was making the batter too thick.


Pour the batter into the skillet and bake for about 25 minutes or until perfect.


How to recognize a successful cornbread:





The bottom and side crusts should be 1/16 to 3/32 inch thick, and deliciously crusty


The top should be a nice uneven brown, with slight crust


The insides should be moist and delicious.


The texture might be most-appreciated just behind your front teeth and close to your gums for about an inch toward the back of your mouth


However, the texture should be excellent to all parts of your mouth. (The stone ground corn meal helps here)


Everybody eats it all up right away. The corn pone, if you will let me misuse that word, should not last more than 1/2 to 3/4 hours
Chi-Chi's Sweet Corn Cake





1/2 cup butter -- softened


1/3 cup masa harina


1/4 cup water


1 1/2 cups frozen corn -- thawed


1/4 cup cornmeal


1/3 cup sugar


2 tbsp heavy cream


1/4 tsp salt


1/2 tsp baking powder





Preheat the oven to 375 degrees F.





Blend the butter in a medium bowl with an electric mixer until creamy.


Add the masa harina and water to the butter and beat until well


combined. Put the defrosted corn into a blender or food processor


and, with short pulses, coarsely chop the corn on low speed. You want


to leave several whole kernels of corn. Stir the chopped corn into


the butter and masa harina


mixture. Add the cornmeal to the mixture. Combine.


In another medium bowl, mix together the sugar, cream, salt, and


baking powder. When the ingredients are well-blended, pour the


mixture into the other bowl and stir everything together by hand. Pour


the corn batter into an ungreased 8x8-inch baking pan. Smooth the


surface of the batter with a spatula. Cover the pan with aluminum


foil.





Place this pan into a 13x9-inch pan filled one-third of the way up


with hot water.





Bake for 50 to 60 minutes or until the corn cake is cooked through.





When the corn cake is done, remove the small pan from the larger pan


and let it sit for at least 10 minutes. To serve, scoop out each


portion with an ice cream scoop or rounded spoon.





- - - - - - - - - - - - - - - - - -


NOTES : Masa harina is a Mexican corn flour found near the flour in


the supermarket. --




















Disneyland Cornbread





2/3 cup sugar


1 teaspoon salt


1/3 cup butter (or margarine), softened


1 teaspoon vanilla


2 eggs


2 cups flour


1 tablespoon baking powder


3/4 cup cornmeal


1 1/3 cups milk





Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs


one at a time and beat 3 min.





Mix flour, baking powder, and cornmeal.





Add half of flour mixture to sugar mixture.





Add half of milk to flour and sugar mixture and mix.


Add remainder of milk and flour mixture and beat to blend.





Bake at 400 degrees for 20 minutes or golden brown. Enjoy while warm


with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick


softened butter); or your favorite jam or jelly.
betty crocker cookbook has a good recipe, its a good cookbook for beginners.
jiffy box is really good!
Homesteader Cornbread


Submitted by: Patricia Bergstrom


Rated: 5 out of 5 by 480 members Prep Time: 15 Minutes


Cook Time: 30 Minutes Ready In: 50 Minutes


Yields: 15 servings





';A moist, sweet corn bread with a crisp crust is the goal, fully realized with this recipe.';


INGREDIENTS:


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





DIRECTIONS:


1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine corn meal and milk; let stand for 5 minutes.


2. 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.


3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.








Best Ever Corn Muffins


Submitted by: Kelly


Rated: 5 out of 5 by 110 members Prep Time: 8 Minutes


Cook Time: 30 Minutes Ready In: 38 Minutes


Yields: 12 servings





';This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!';


INGREDIENTS:


1/4 cup butter, softened


9 tablespoons white sugar


2 eggs


1 tablespoon vanilla extract 1 1/2 cups biscuit baking mix


1/4 cup yellow cornmeal


2/3 cup milk





DIRECTIONS:


1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.


2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.


3. In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.


4. Bake in preheated oven for 20 to 30 minutes, until golden.
Jiffy cornbread mix with some mexican corn and chedderjack cheese
Kenny Rogers` Corn Muffins Recipe


Serves/Makes: 12





Submitted by: rec.food.recipes MacLeod, Kathleen macleodkat


Ready in: %26lt; 30 minutes


Difficulty: 3


(1=easiest :: hardest=5)





Categories:


Cornbread Recipes


Corn Muffins Recipes


Celebrity Recipes





Ingredients:





1/2 cup butter


2/3 cup sugar


1/4 cup honey


2 eggs


1/2 teaspoon salt


1 1/2 cup all-purpose flour


3/4 cup yellow cornmeal


1/2 teaspoon baking powder


1/2 cup milk


3/4 cup frozen yellow corn


Directions:





Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.





This recipe for Kenny Rogers` Corn Muffins serves/makes 12.
Try adding 1 can creamed corn, 1 Tablespoon honey, 1 egg, 1/4 cup of milk to one package of jiffy cornmuffin mix.

I need a recipe for cornbread dressing?

QUICK CORNBREAD DRESSING





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.I need a recipe for cornbread dressing?
Boil the turkey neck, liver and gizzard with chunks of onion, celery, salt, pepper and garlic powder.


While the meat is boiling, bake a pan of cornbread.


While the cornbread is baking, chop a medium onion, 3 stalks of celery, 1/2 large green bell pepper and 3 green onions.


After the cornbread is cooled, crumble into a large baking pan and add chopped vegetables, then set aside.


After the meat has become tender, remove from liquid and let cool long enough to chop, then add meat to cornbread and vegetables. Fold all together then pour turkey broth over cornbread mixture a little at the time until moist. Season with more salt, pepper and garlic powder to taste. Chop 3 boiled eggs and add to mixture. Bake in a 350'F oven for 1 hour.


I can't stand the taste of poultry seasoning or sage so I don't use it. For the broth you should end up with about 4 cups of broth, adding all of it to the cornbread. If you don't have enough broth you can use drippings from the turkey or bouillon cubes to make extra broth.I need a recipe for cornbread dressing?
Add lots of rum.
I would go to epicurious.com and type in ';cornbread dressing'; in the search bar. I downloaded a really good recipe for last year's Thanksgiving and I'm going to make it again this year. The recipe calls for using cornbread and pork sausage.





Happy cooking!
The Dressing:





1 9x13-inch pan of cornbread, crumbled


10 white or whole wheat bread heels (left out overnight)


poultry seasoning (see below)


rubbed sage (see below)


1/2 teaspoon freshly ground black pepper


3 large stalks celery, chopped


1 large onion, chopped (2-1/2 to 3 cups)


1 large green pepper, chopped


3/4 cup butter (1-1/2 sticks)


4 cups chicken stock


1 cup turkey pan drippings (from cooked turkey -- you are cooking a turkey, aren't you?)


3 large eggs, slightly beaten


Preheat oven to 375掳F.


Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). You will have approximately 12 cups of crumbs, perhaps a little more.





In a large skillet, saut茅 the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the saut茅ed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.





When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.





After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother's term was ';rake through it';). Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.





Total cooking time should be about 30 minutes.
I don't really have a recipe per say but, this is what I do when I make it.





Saute some onions, celery, and bell pepper in oil and butter. Add a fresh pan of crumbled cornbread. Mix well. Add poultry seasoning and a little extra sage to your taste. Slowly add either chicken or beef stock/broth until desired consistency is reached. Pour into a buttered baking dish and bake in oven at 350 for about 20-30 minutes or until top is a nice golden brown crunch.





For a slightly different twist, add a package of dried bread dressing/stuffing mix and it's seasoning packet.

Do you have a recipe for the perfect cornbread stuffing?

Ingredients:


5 c. crumbled yellow cornbread


1 lb. sausage meat


2 c. onions, chopped


1 1/2 c. chopped celery stalks


2 c. fresh white bread crumbs,


slightly pressed down


2 eggs, lightly beaten


2 to 3 tbsp. sage


1/2 c. melted butter


Salt and pepper





Instructions:


Makes 2 1/2 quarts. Break sausage up and saute until gray. Scrape into mixing bowl, leaving fat in pan. Saute onions in fat 5 to 6 minutes until tender. Add celery and saute 2 minutes. Add bread crumbs and eggs. Season to taste, exaggerating the sage slightly. Fold in melted butter.





Enjoy


The Weekend ChefDo you have a recipe for the perfect cornbread stuffing?
DON'T YOU KNOW THERE IS NO SUCH THING. Everyone tends to like their family recipe I like mine





1) I don't like lumps, so everything is cut up extra fine


2) cornbread only, I cook my own, nothing boxed, no white bread added. yuck


3) pour on chicken/or turkey broth from the burkey or some you have bought.


4)add onions (I used dried, dehydrated ones I don't have to chop), celery power and celery seeds, (I dont like pieces of celery just the taste) poltry seasons for dressing.


5) a can of cream of chicken soup, large batch maybe 2 cans


6) 3 to 6 eggs, depending on how big a pan you are making.


7) salt and some pepper.


8) sometimes I stick in some hunks of turkey into the dressing


9) cook 350 for an hour or so. It will look like a cake when it is baking. Be sure it gets done to the middle. Small will maybe cook in 30 minutes and big pan like I cook could take 2 hours





I like it moist, everything finly chopped and very tasty..Do you have a recipe for the perfect cornbread stuffing?
I use stovetop stuffing for the best results each and every time
Here's what I do (Sorry I don't have measurements)


The night before, make a pan of plain cornbread(you can make it from scratch, the Jiffy mix or buy some in the store bakery section).


When you are ready to make the stuffing, crumble the cornbread into fine pieces. Brown some sausage on the stove, and saute chopped onions, a little garlic. and some chopped celery. You can even saute them in the same pan as the sausage if desired.


Place the breadcrumbs in a large bowl and add the sausage, and the ingredients you just sauteed. Now add just a little chopped pimentos. Then add some poultry seasoning, or some sage, thyme, parsley(mostly sage though) and salt and pepper. Mix well then pour in some turkey broth(or chicken)-Enough to make it nice and moist. Stuff in the turkey or in a separate baking dish and cover with foil(to keep it moist). You only have to bake it long enough for it to warm it up really. Happy Thanksgiving!
go marks n spencer xx
I don't, but Stove Top does!

laons

Have a similar recipe for Eatzi's cornbread?

Eatzi's has closed! and I love their cornbread. It is incredibly moist and almost has the consistency of a steamed puddling. It has corn kernels in it. I will miss it so much! I've tried to replicate it and I can't. Do you have one like it?Have a similar recipe for Eatzi's cornbread?
Do a search on eatzi's cornbread. The first site listed in search results is this one:





http://www.texasmonthly.com/forum/read.p鈥?/a>Have a similar recipe for Eatzi's cornbread?
I don't know about Eatzis, but I like to add a little bacon grease to my batter and also grease the pan (a cast iron skillet) with it. I also add a few tbls of sugar to the mix and a small can of cream corn. This makes for a moist delicious corn bread. Good luck and Bona Petite!

I need a recipe for Hot Water Cornbread.?

As i'm in the UK its impoosible for me to get hold of American mixes like ';Jiffy';. No-one here has even heard of Hot Water Cornbread. All recipes appreciated. Many thanks.I need a recipe for Hot Water Cornbread.?
HOT WATER CORNBREAD





1 c. cornmeal


1 tbsp. sugar


1 c. boiling water


1 tsp. baking powder


1 tsp. salt


1 tbsp. oil


1 tbsp. flour


1 egg





Pour water over cornmeal, salt, sugar and oil. Let stand 30 minutes. Blend in flour, baking powder and beaten egg yolk. Fold in beaten egg whites. Pour into 9 inch iron skillet which has been melted with oil. Bake at 400 degrees.I need a recipe for Hot Water Cornbread.?
a.k.a. HUSH PUPPIES in the United States.





HOT WATER CORNBREAD:


2 cups WHITE degerminated cornmeal


1/2 stick butter


1 tsp. salt


Boiling water


You will need a large seasoned cast iron skillet for cooking the mix. Lightly grease the skillet with corn oil (or lard) to prevent pones sticking to pan. Put kettle on for boiling water and preheat oven to 400 degrees.


In large mixing bowl put 2 cups white, degerminated corn meal, 1/2 stick butter and 1 tsp. salt. When water is at rolling boil, pour enough over the ingredients in the mixing bowl to gain the consistency of mush. Hand beat the mix until all the butter is melted. Drop the mush by large spoonfuls into the preheated, greased skillet on the stove top. Then, move the skillet to the oven for further cooking until the cornbread is brown on top--usually 30-45 minutes. The cooking time is determined by the amount of water in the mush and the thickness of the pones, so start looking in the oven after the corn bread's been cooking about 30 minutes. It should be brown on top.


Serve with additional butter and/or salt.


http://huntsville.about.com/od/food/r/co…





HOT WATER CORNBREAD


1 1/2 cup corn meal


1/2 cup flour


2 teaspoon baking powder


1 teaspoon salt


1 egg


3/4 cup water or milk


Combine all ingrdients, break your egg in a measuring cup beat seperately from the mixture. Add to the mixture. Continue to mix until thick. Have your oil in skillet or we use a deep fry, at at least 325 to 350 degrees. Drop by spoonfuls into hot oil. When they become the color of light honey remove from oil. Drain on paper towel.


Note: variations of this with the addition of 1 t. jalapeno juice, and slivered onion. Maybe a pinch garlic


powder, onion powder.





HUSH PUPPIES


1 cup self-rising white cornmeal


1/2 cup self-rising flour


1/2 teaspoon salt


1 teaspoon sugar


1 egg


1 cup buttermilk, more or less


1 to 2 tablespoons green onion, minced


dash hot pepper sauce (optional)


pepper or garlic powder, if desired





Combine the cornmeal and flour with the salt and sugar. Blend in the egg and add enough buttermilk to make a thick batter that will drop slowly but easily from a spoon. Add any green onion and other optional ingredients you want, then drop teaspoonfuls into fat (about 375 degrees) at least 3 inches deep. Fry until golden and drain on paper towels. Keep warm in a low (150 degrees) oven until ready to serve.
Instead of asking all these questions, you can add a comment on your original..
Are you American living in UK? So am I.


I can't find Cornmeal....





....and as a Native American Indian and a southerner its hard not having some things.

Recipe for cornbread without cornmeal?

This is one of the most ridiculous things I have ever heard. But if you are serious, polenta should do the trick.Recipe for cornbread without cornmeal?
get a biscuit recipeRecipe for cornbread without cornmeal?
Use corn flour
Well, without the cornmeal it's not really cornbread, just bread. Im not sure what you want here, I've never heard of such a thing, but I guess that doesnt mean there isn't such a thing.
Ain't no such animal! Without cornmeal, it isn't cornbread.
Do you want a recipe that has corn in the bread instead of cornmeal? If so, just find a good muffin recipe and add about a cup of corn.
I think the only way to make cornbread is with cornmeal.
Impossible. For it to be cornbread, it has to contain cornmeal.
I don't think so.

Looking for Recipe:Candied Ginger Cornbread?

Thank you.Looking for Recipe:Candied Ginger Cornbread?
1 c. yellow cornmeal


1/2 c. sugar


Pinch salt


1/2 tsp. baking soda


1 tsp. cream of tartar


1 c. milk


1 well beaten egg


1 tbsp. honey


Pinch of ground ginger


1 tbsp. melted butter





Preheat the oven to 375 degrees. Sift the cornmeal, sugar, salt, soda, ginger, and cream of tartar together into a bowl. Add all other ingredients, and stir together until well mixed.


Pour this mixture into a greased shallow baking pan or into cast iron cornstick molds that you have heated in the oven and then greased. Fill the stick molds only 3/4 full. Bake 30 minutes.





(I made this with preschool. It is probably not like any cornbread you have eaten. It is sweet!)Looking for Recipe:Candied Ginger Cornbread?
recipezaar.com/75265

Need recipe- cornbread muffins?

There used to be a restaurant called Kenny Roger's Roasters (or something like that). They had the best cornbread muffins. They were really sweet, and they actually had pieces of corn in them. Does anyone have a recipe like this?Need recipe- cornbread muffins?
Cornbread Muffins II





A good cornbread muffin that can be frozen in bags and reheated as needed.';


Original recipe yield: 12 muffins.


Prep Time:10 MinutesCook Time:15 MinutesReady In:25 MinutesServings:12 (change)





INGREDIENTS:


1 3/4 cups cornmeal


3/4 cup all-purpose flour


4 teaspoons baking powder


1/4 teaspoon baking soda


1 teaspoon salt


1/4 cup white sugar


2 cups buttermilk


2 eggs


1/4 cup vegetable oil





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.


In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.


Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.Need recipe- cornbread muffins?
Hey i found 1 well here u go





Corn bread mINGREDIENTS:


1/2 cup butter, softened


2/3 cup white sugar


1/4 cup honey


2 eggs


1/2 teaspoon salt


1 1/2 cups all-purpose flour


3/4 cup cornmeal


1/2 teaspoon baking powder


1/2 cup milk


3/4 (10 ounce) package frozen corn kernels, thawed





--------------------------------------鈥?br>




DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.


In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.


Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.


uffins
Old Southern Light Cornbread


2c yellow cornmeal


1c flour


2T butter


1/2 c sugar


1tsp baking soda


1tsp vanilla


1tsp salt


3T bacon grease


2c buttermilk


add first 6 ingredients, add bacon drippings and buttermilk mix well, pur into 9x5x3 loaf pan bake @ 350 degrees for 1 hr or untill golden brown.
CORNBREAD MUFFINS





1 box Jiffy cornbread mix


1 egg


1/3 c. milk





Mix all ingredients together. Grease a muffin pan thoroughly. Pour mix into each muffin hole about half way. Preheat oven to 400 degrees. Bake 12 to 15 minutes or until golden brown. Serve with butter. Enjoy!








CORNBREAD MUFFINS WITH A KICK





3/4 c. flour


1 1/2 c. yellow or white cornmeal


4 tsp. baking powder


1 tsp. salt


2 eggs, beaten


1 1/4 c. milk


1/4 c. salad oil


12 tbsp. crunchy peanut butter





Combine eggs, flour, cornmeal, baking powder, and salt; mix well. Add to the eggs, milk, and salad oil; beat until smooth.


The ';Kick';: Fill each cup of the muffin pan 1/3 full with cornbread batter. Add 1 tablespoon crunchy peanut butter. Cover with 2 tablespoons cornbread batter. Bake at 400 degrees for 25 to 30 minutes.





CORNBREAD OR MUFFINS





1 c. cornmeal


1 c. flour


4 tsp. baking powder


1/4 c. sugar


1 tsp. salt


2 eggs


1 c. milk


1/4 c. Best Foods Mayonnaise





Sift flour with sugar, baking powder and salt. Stir in cornmeal. Beat eggs slightly, add milk and mayonnaise. Combine with dry ingredients, stirring only until moist. Pour into greased 9';x9';x2'; pan. Bake at 425 degrees for 20 to 25 minutes
I use Jiffy cornbread mix, with about 3/4 cup of frozen corn kernels mixed in. Bake as directed on the box.
Kenny Rogers` Corn Muffins Recipe


Serves/Makes: 12





Submitted by: rec.food.recipes MacLeod, Kathleen macleodkat


Ready in: %26lt; 30 minutes


Difficulty: 3


(1=easiest :: hardest=5)





Categories:


Cornbread Recipes


Corn Muffins Recipes


Celebrity Recipes





Ingredients:





1/2 cup butter


2/3 cup sugar


1/4 cup honey


2 eggs


1/2 teaspoon salt


1 1/2 cup all-purpose flour


3/4 cup yellow cornmeal


1/2 teaspoon baking powder


1/2 cup milk


3/4 cup frozen yellow corn


Directions:





Preheat oven to 400 degrees. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20-25 minutes or until muffins begin to turn brown on top.
CORNBREAD MUFFINS- - - ';They ACTUALLY shouldn't have CORN in them- because it CAN SOUR the dough';








so- - - for the sweet taste for wanting Cornbread Muffins-








BEST RECIPE::: Buy Corn Meal *(1lb)*





Pour ALL OF THE Corn Meal in a 6x9 Bowl





Stir the CORN MEAL *(NO Additives -eggs, water, milk etc.)*- - for APPROXIMATELY 2 Hours





*(and what this does is sweet the Corn Meal itself)*





Once after the 2 Hours- POUR the Corn Meal into a MEDIUM Sized Frying Pan- Coat the Frying Pan with OIL *(lightly)*





Cook on a MEDIUM Flame- *(NO STIRRING)*





Let that cook for 2 minutes *(TO THE MINUTE)*





Pour the CORN MEAL from the Frying Pan BACK to the Bowl- and now add- - - 4 eggs, 2 cups of milk and 1tablespoon of water





STIR all the Contents TOGETHER- for APPROXIMATELY 2 Hours





When the 2 Hours is up- POUR the Corn Meal and Contents into a Muffin Mixer-





Turn on the OVEN to 475Degrees *(NO PRE-HEATING)* and Place YOUR NOW CORNBREAD MUFFINS in the Oven





Cook in the OVEN for APPROXIMATELY 4 HOURS





After the 4 HOURS take out of the Oven- Place on Stove - TOO COOL OFF!!!





FOR 1 Minute





then- - - get your BUTTER!!!!!****





Spread on your CORNBREAD Muffin and sit back and ENJOY





the Sweeeeeet Taste of the Country Smell of the Country in the Summer*!!








ENJOY
1 cup all-purpose flour


1 cup yellow cornmeal


1 tablespoon baking powder


2 tablespoons minced red bell peppers


1 teaspoon salt


1/4 teaspoon ground red pepper (cayenne)


1 (11 ounce) can whole kernel corn, drained


3/4 cup 1% low-fat milk or skim milk


1/2 cup egg substitute (or 2 egg whites and 1 egg yolk)


1 tablespoon vegetable oil


2 large egg whites


cooking spray





Combine dry ingredients, bell pepper and corn in a bowl.


Stir well and make a well in the center.


Combine milk and next 3 ingredients, stir well and add to flour mixture, stir until moist.


Pour into sprayed muffin pan


Bake 375 for 20 minutes

Does anyone have the recipe for hot water cornbread.?

My grandparents made it using bacon drippings and white corn meal. They were delicious. Grandpa also made the best pancakes. They were small and thin. He said he used two eggs and Aunt Jamaima mix. I've tried making them but they don't come out the same, I think they have changed the mix.Does anyone have the recipe for hot water cornbread.?
Hot Water Cornbread





2 cups coarsely ground cornbread


1/2 teaspoon salt


1 tablespoon + 1 teaspoon bacon drippings


1 teaspoon sugar


boiling water


shortening or drippings





Mix cornmeal, salt, bacon drippings, sugar, and just enough boiling water to make a stiff batter that can be shaped. Pat dough into thin cakes. Heat shortening in a heavy skillet. Brown cakes in hot fat on both sides.


Makes about 8 hot water cornbread portions, or fried corn cakes.Does anyone have the recipe for hot water cornbread.?
HOT WATER CORNBREAD





1 c. white cornmeal


1 c. yellow cornmeal


1 tsp. salt





Mix thoroughly and pour in 2 cups of boiling water containing 2 tablespoons of shortening. This produces a firm mound of dough. Set the dough aside and let it cool for approximately 20 minutes.


After the dough is cool, work in 1/2 teaspoon of baking powder dissolved in 2 tablespoons of hot water. Pinch off a piece of dough and pat into small round cakes. You may either fry the cakes immediately or refrigerate on wax paper for later cooking.





Fry in deep fat hot enough to bubble freely over the cornbread. This cornbread should have a crisp crust on the outside, yet be soft on the inside.
1 c. cornmeal


1 tbsp. sugar


1 c. boiling water


1 tsp. baking powder


1 tsp. salt


1 tbsp. oil


1 tbsp. flour


1 egg





Pour water over cornmeal, salt, sugar and oil. Let stand 30 minutes. Blend in flour, baking powder and beaten egg yolk. Fold in beaten egg whites. Pour into 9 inch iron skillet which has been melted with oil. Bake at 400 degrees.
Cornbread





INGREDIENTS:





* 2 to 4 tablespoons shortening (or use part or all bacon drippings)


* 1 1/2 cups white self-rising cornmeal


* 1/2 cup all-purpose flour


* 1 egg


* 1/2 cup buttermilk or whole milk


* 1/4 teaspoon of baking soda if using buttermilk


*hot water to make a thick but pourable batter





PREPARATION:


Preheat the oven to 425掳.


Put the shortening in a cast-iron skillet and place on medium heat or in the oven.


Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter).


Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan. Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.

I need a good recipe for sponge type cornbread.?

Recently I got to try some cornbread that was spongy like it was unsweetened but some of the best I've ever seen. I never have cared for the grainy type and fell in love with this, does anyone have a recipe that fits this description, Thanks!I need a good recipe for sponge type cornbread.?
1/4 cup vegetable oil


2 cups cornmeal mix


1 1/4 cups milk


1 egg -- beaten


1 1/2 teaspoons fennel seed -- cracked


1 1/2 teaspoons pepper -- cracked





Preheat oven to 450 degrees. Pour the shortening in a 10-inch cast-iron


skillet. Place the skillet in the hot oven. Place the self-rising cornmeal or


mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and


stir until thoroughly blended. Stir the hot shortening into the batter, then


pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve


piping hot with butter.I need a good recipe for sponge type cornbread.?
allrecipes.com

Have a similar recipe for Eatzi's cornbread?

Eatzi's has closed! and I love their cornbread. It is incredibly moist and almost has the consistency of a steamed puddling. It has corn kernels in it. I will miss it so much! I've tried to replicate it and I can't. Do you have one like it?Have a similar recipe for Eatzi's cornbread?
Do a search on eatzi's cornbread. The first site listed in search results is this one:





http://www.texasmonthly.com/forum/read.p鈥?/a>Have a similar recipe for Eatzi's cornbread?
I don't know about Eatzis, but I like to add a little bacon grease to my batter and also grease the pan (a cast iron skillet) with it. I also add a few tbls of sugar to the mix and a small can of cream corn. This makes for a moist delicious corn bread. Good luck and Bona Petite!

Can you share a cornbread dressing and chicken recipe?

My in-laws all make this chicken dressing that my husband loves. While I find it bland I'd like to recreate it for him. I have asked the sisters in law and the mom-in-law, all claim to make it the same, tho all told me something different. Basics: cook the corn bread, add chopped onion, chopped celery, sage and hard-boiled eggs. Sound familiar to anyone? Amounts of ingredients?, Does cornbread need to be cooked specifically (fried verses baked perhaps)?Can you share a cornbread dressing and chicken recipe?
If it were me, I'd buy a box of chicken Stove Top Stuffing and add all these things your husband likes. Chicken Stove Top Stuffing is delicious.Can you share a cornbread dressing and chicken recipe?
Here are some tutorial videos to inspire you.





http://video.google.com/videosearch?q=gr鈥?/a>





http://video.google.com/videosearch?q=gr鈥?/a>





http://video.google.com/videosearch?q=gr鈥?/a>





This looks so good, think I'll make it myself.





http://www.tasteofhome.com/recipes/Commu鈥?/a>





This recipe doesn't call for boiled eggs, but if your hubby likes them in the dressing, it's no big deal to cook them and add them to the dressing just before you spoon it into the casserole dish or pan..





Here are some cornbread recipes.





http://allrecipes.com/Recipes/Bread/Corn鈥?/a>





Your all set now... your husband is gonna be happy. lol





.

Personal preferences: Cornbread WITH sugar in the recipe or WITHOUT?

A southern comedian said that cornbread, prepared properly, has to be so salty it sucks every bit of the moisture out of your body.





That may be overstating it, but do any of you -- like the comedian and me -- hate sweetened cornbread, and love ';savory'; or somewhat salty cornbread? My mom always made cornbread you'd eat primarily with cheese or butter or gravy or meat, and she never put a speck of sweetening in it. To us, that would have just been wrong.





When you answer, let me know whereabouts you grew up. I am curious as to whether this preference is a Southern or a Northern thing.





And by the way, I never heard of the concept of sweet and sour until I was about 25. Thanks.Personal preferences: Cornbread WITH sugar in the recipe or WITHOUT?
Although I'm from southern California I love me some cornbread...my mom never made it much...as an adult I've learned to make it for myself and my family...and I stand by the use of sugar in the mix...not so much as a sweetener but as a balance to the salt and it helps to brown and make the edges nice and crisp and the top a smoother - golden brown...WOW I am so hungry now !!!!!Personal preferences: Cornbread WITH sugar in the recipe or WITHOUT?
TV broken Bush? nevermind. LOL. Remember the pants thing? Well my friend, they're still the same pants just a bit dirtier with all the gravy stains and all. It's a matter of Taste if you ask me, if you ask the person behind me it'll be something completely different. Myself, I like it both ways AND some. It all depends on what it's served with, it's a compliment to the rest of the plate and Pallet. Ask what I like with my Chili or Ribs? Cornbread with Green Chili's and Fried corn in it, There's a meal you have to loosen the belt a knotch. So Bush, It's all a matter of Taste, and where did you get those pants, Holy Smokes! and why is there someone standing behind me? Got Butter?
I have always used either buttermilk or sweetened creamed corn in the recipe which is a natural sweetner. I have lived in many Northern, mid-western, and southern states, as well as over seas. (Europe primarily)


As a rule I have found the foods down south to be sickeningly sweet, greasy, overfried, and salty. Especially in Georgia.
cook it without the sugar but put cane syrup on it when you eat it. i think cooking the sugar in it is kind of ghetto trailer delux.
no sugar.. If I wanted cake I'd make a cake...no sugar...Kingsport tenn here....
Sugar should be avoided - especially refined white sugar.


Of course cornbread must be savory - some people add sugar to everything which is very bad for ones health.


I was brought up in Oxfordshire, England which is considered South. However, the best Chefs come from there.
I grew up in CA, but both of my parents grew up in the South.


My mom always made her cornbread very dry and salty. I thought I liked it UNTIL I finally made some myself (as an adult) and added a little bit of sugar to the mix ( I did this because I saw that Jiffy brand cornbread uses it). Now I greatly prefer to have a very small amount of sugar.
neither really,


the way my family makes cornbread requires a little sugar but not enough to make it decidedly sweet.


we like to have just the taste of the corn.


our favorite meal is home made chili with cornbread.


I am from the Oregon coast. but my mama is from Minnesota.

laons

Looking for recipe for old fashioned cornbread stuffing?

This stuffing will NOT be going in the bird, but will be heated separately in a 13X9 pan. I'm looking for a recipe that uses real cornbread, but all tried and true versions are welcome!





Thanks for your help!Looking for recipe for old fashioned cornbread stuffing?
Okay - here it is. We tried it for the first time this year, and it was WONDERFUL.





1 pan day old cornbread, crumbled


1 16 oz pkg Pepperidge Farm Herb Seasoned Stuffing


1 sleeve saltine crackers





3 tbsp dried parsley flakes


2 tsp onion powder


2 tsp ground sage


2 tsp freshly ground black pepper


1 tsp salt


1 pack Herb Ox Chicken Boullion powder (or 2 tsp poultry seasoning)





2 medium to large yellow onions, diced


4 - 5 celery stalks, diced


1-1/2 cups chopped pecans





1 15 oz can evaporated milk


5 large eggs, beaten


1 26 oz can cream of chicken soup


1-1/2 32 oz boxes chicken stock (Swansons 33% reduced sodium or Emeril's All Natural)





In a skillet, saute onions and celery in 2 tbsp olive oil or 3 tbsp butter. Do not brown - only until vegetables are soft-tender, about 5-10 minutes. Set aside.





In a LARGE bowl or stockpot, combine all dry ingredients, including seasonings. Add onions and celery and mix well. Then add all wet ingredients - milk, eggs, soup and mix thoroughly.





Pour into prepared 13X9 casserole dish (sprayed with Pam). Bake at 350 degrees for 45 minutes. If you have any leftover put it in a separate pan and freeze for later.





This dish was really popular and went quickly. This actually works even better if you mix it all the day before and then bake it the day you serve it. Just store in the fridge overnight, then remove from the refrigerator and allow it to come to room temp for about 30 minutes or so. Bake as usual.





Enjoy!Looking for recipe for old fashioned cornbread stuffing?
Can't go wrong with Martha Stewart!





http://www.marthastewart.com/recipe/corn鈥?/a>





Happy Turkey Day!

Whats a good cornbread recipe?

Thanksgivin is comin up and we decided to add something new to the table, cornbread. But we need a good recipe.


Whats a good cornbread recipe?
Grandma's Buttermilk cornbread


* 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





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.


Whats a good cornbread recipe?
';Good'; often depends on where you're from. In the northern states, cornbread is often made with sugar. In the south we have a name for cornbread like that. We call it ';cake.';





Cornbread works best when baked in a cast-iron skillet.





Here's a recipe from a back-hollow in the hills of Eastern Kentucky:





Leonda's Cornbread





1 1/4 cup each self-rising cornmeal and flour


1 1/4 cup buttermilk


1 1/4 cup water


Pinch salt


Oil





Preheat oven to 400F. Put the empty skillet in the oven to preheat at the same time.





Mix dry ingredients. Mix buttermilk and water and gradually add liquid to flour mix to form a thick batter.





Add enough oil to the skillet to form a thin layer. Pour in batter and immediately return to oven.





Bake for an hour.





You can run all sorts of changes on this. For instance, add from 1/2-1 cup of pork cracklins (pork rinds). Or a cup of whole corn kernels. Or some chopped jalapenos.
Homesteader Cornbread * I make this all the time! It's really good.





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





DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.


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.



CORNBREAD





1 cup flour


1/4 cup sugar


4 teaspoons baking powder


3/4 teaspoon salt


1 cup cornmeal


2 eggs


1 cup milk


1/4 cup shortening


1/4 cup bacon bits





Sift flour with sugar, baking powder, %26amp; salt. Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth. Bake at 425 F for 20-25 minutes. (in greased pan).



The best, easiest cornbread is to use Jiffy corn bread mix with a couple teaspoons of sugar and a couple teaspoons of milk added. This is a good one if you want to make it from scratch though:





http://allrecipes.com/Recipe/Favorite-Co鈥?/a>
I would add to the Top Contributor's recipe, one small can of corn well drained. other than that, her recipe is best.

Cornbread recipe?

Does anyone have a recipe for a cornbread casserole? I have searched and searched. I know it has a hamburger mixture underneath the cornbread layer on top. I thought it had a can of corn in it?Cornbread recipe?
Basic homemade cornbread:





1 c. corn meal


1 T. sugar


1/2 c. flour


1 egg


2/3 c. milk


1 t. salt





For Mexican Cornbread add:





2 chopped fresh jalapenos (if you like it hot!!!)


1 can drained whole kernal corn


1 c. grated cheddar cheese





You can add different things for a variety.





If you want a corn bread that is almost a meal in itself, add 1 pound of browned sausage or hamburger meat. If you don't like the heat, replace the jalapenos with a can of chopped green chiles. I just mix all of this together. Some people layer it. If that's the way you want it, pour in 1/2 of your basic corn bread mixture, then add the other ingredients and then top with the remaining of the corn bread mixture.





I put a little bit of oil in a cast iron skillet and get it very hot before placing the mixture in it. Then you have a very crispy bottom. Cast iron is the best way to cook corn bread. Hope you enjoy!!!Cornbread recipe?
I forgot the 1 T. baking powder.


I'll bet you wondered how it would rise.


Sorry Report Abuse

I just got this corn bread cassarole from a friend's mom--the best ever!!! and really easy to make too.





1 box of corn bread mix


1 can of whole canel corn (do not drain)


1 can of sweet cream of corn


1 cup of sour cream


1 egg


1 hard butter





Mix them all together except butter then place them in an oven prove glass bowl (if you don't have a glass bowl, you can use any medium deep dish.) Slice butter in thin slice then place them on top of mixed corn bread evenly. Bake for 1 hour at 350 degree.

I am looking for the recipe for cornbread Frito Pie?

http://www.recipezaar.com/17716





http://www.cdkitchen.com/recipes/recs/25鈥?/a>


(*-*)I am looking for the recipe for cornbread Frito Pie?
Baked Frito Pie





2 cans hormel chili (hot or mild, with or without beans)


1 small diced onion (optional)


sliced jalapenos (optional)


diced green chilies (optional)


1 bag Fritos corn chips


3 cups shredded cheese





Pre-heat oven to 350 degrees Heat the canned chili and any optional ingredients on the stove.


Spread a thin layer of Fritos along the bottom of an 8x8 or 9x9 baking dish.


Pour about half of the heated chili evenly over the bottom layer of Fritos.


Completely cover the chili layer with a thicker layer of Fritos.


Sprinkle about half the shredded cheese atop the Fritos.


Pour the remainder of the chili atop the Frito/cheese layer.


Completely cover the top chili layer with another thick layer of Fritos, then sprinkle on the remaining cheese.


Bake in 350 oven for about 25-30 minutes, or until bubbly around edges and top cheese is melted.


Allow to cool for about 5 minutes before serving.I am looking for the recipe for cornbread Frito Pie?
Sorry, I couldn't find a specific recipe, usually corn bread isn't in a frito pie. I have however done one where I used a package of Jiffy mix made as it says on the package. Add to it one small can of drained and finely chopped green chilis and about a half a cup of cheddar , shredded. pour that into the pie pan and bake. THEN add the final ingredients ( face it, they are done anyway and only need to be reheated ) top with fritos and cheese. Bake till cheese is melted and heated through

Is there a recipe for Cracker Barrel cornbread?

I love their cornbread! are there any recpies out there that taste like cracker barrells?Is there a recipe for Cracker Barrel cornbread?
MY FAVORITE!! WARNING: DELICIOUS





Cracker Barrel Corn Muffins Recipe





Ready in: %26lt; 30 minutes


Difficulty: 3 (1=easiest :: hardest=5)


Serves/Makes: 8











Ingredients:


4 tablespoons sugar


4 tablespoons butter


4 tablespoons liquid nondairy creamer


4 tablespoons yellow cornmeal


3/4 cup self-rising flour








Directions:





Add ingredients to bowl in order listed and beat well until it looks like a smooth cake batter.





Divide batter between 8 greased cupcake wells and fill the other 4 in a 12-well tin with water.





Bake at 400 degrees F, 16 to 18 minutes or until tester inserted into centers comes out clean.





Let cool few minutes in pan and remove with two forks so not to disturb the water.Is there a recipe for Cracker Barrel cornbread?
Here it is Good luck!!!


Cracker Barrel Country Cornbread Dressing Recipe





Now you can make your own Southern-style cornbread at home with this recipe from the popular down-home Cracker Barrel restaurant chain.


INGREDIENTS:





* 2/3 cup chopped onion


* 2 cups chopped celery


* 2 quarts of day old, grated cornbread


* 1 quart of day old, grated biscuits


* 1/4 cup dried parsley flakes


* 2 tsp poultry seasoning


* 2 tsp ground sage


* 1 tsp coarse ground pepper


* 4 ounces margarine


* 1 quart (32 ounces) plus 1 (14 ounce) can chicken broth





PREPARATION:


Preheat oven to 400 degrees F.





Mix onion, celery, grated cornbread, and biscuits, parsley, poultry seasoning, sage, and pepper in a large mixing bowl. Add melted margarine to mixture. Stir until well blended.





Add chicken broth to dry ingredients and mix well.The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread or cornbread).





Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.





Bake uncovered for 1 hour until lightly brown on the top.





Recipe may be doubled.





Tips for great dressing:


Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater. Substitute your own homemade chicken stock or turkey stock for canned if you prefer.





Yield: 16 servings, 6 ounces each

Anyone have a recipe for chicken and cornbread dressing?

I make this every year but I don't really have a recipe to follow. I like to find a recipe similar to what I make to refer to for measurements and cooking times.





I like to start out by boiling a whole bird, deboning it and tossing the meat with a pan of crumbled corn bread. Anyone have a recipe similar to this?





This is dressing-a side casserole, it is not cooked INSIDE the Turkey. Thank you!Anyone have a recipe for chicken and cornbread dressing?
Here is my ABSOLUTE favorite cornbread dressing that is a treasured family recipe from one of my best friends...I did a little tweeking and it always gets rave reviews:





Mardella's Country Chicken-Cornbread Dressing





For the Chicken:





1 whole chicken, well rinsed


chicken giblets, well rinsed


1 onion, cut-up


2 green onions, left whole


2 carrots, cut-up


2 ribs celery. cut-up


2 cloves garlic, peeled and crushed


few sprigs parsley


1 teasp. lemon-pepper


2 tabsp. chicken soup base





Combine all ingredients in a stockpot and add enough water to cover by three inches. Bring to a boil. Reduce heat and simmer for about 45 min. until chicken is tender. Strain and reserve broth. Remove skin and bones from the chicken and tear into small chunks. Slice or chop all giblets. Place chicken and giblets in a large bowl. Set aside.





For the Dressing:





1-12-inch iron skillet of your favorite cornbread (without sugar, PLEASE!!)This is about two recipes of cornbread in quantity. Cooled and crumbled.


2 cups fresh bread crumbs


1 stick of unsalted butter


3 onions, chopped


3 bunches green onions (scallions), thinly sliced including green tops


1 bell pepper, chopped


3 ribs of celery, chopped


4 hardcooked eggs, finely minced


2 cans cream of chicken soup (...this is how Mardella makes it and I've left it out before and the dressing suffered for it!!)


Rubbed sage to taste (I use about a teasp.)


salt to taste


Lots of black pepper (I use lemon-pepper, of course, sugah)





Reserved chicken stock as needed.





Saute all vegetables in melted butter until softened. Add these to the chicken along with the crumbled cornbread and fresh breadcrumbs. Add all remaining ingredients including enough chicken stock to create a very moist dressing. Don't hessitate to include a lot of broth, as it gets absorbed in the dressing as it bakes.





Divide the dressing between two casseroles. If this seems like more than you need for Thanksgiving, wrap one very well in foil and save it for Christmas dinner..LOL. When ready to serve the other one, bake at 325* for 45 min. Add some turkey drippings on top if needed for extra moisture.





This is sooooo good......my family loves it.Anyone have a recipe for chicken and cornbread dressing?
CHICKEN AND CORNBREAD DRESSING





HEN: Boil in 2 quarts water. 2 carrots 1 rib celery 1 med. onion Parsley Bay leaf 1/4 tsp. dried thyme Pepper %26amp; Season All





Simmer 3 to 4 hours.





DRESSING: 2 pones of cornbread.





Boil chicken broth with 3 cans of cream of chicken soup and 1 can cream of celery. Saute 3 medium chopped onions, 1 bunch chopped celery, 1 bunch chopped green onions, 2 chopped medium bell peppers and add to cornbread. Add: 6 boiled eggs, chopped 2 sticks butter, melted Salt %26amp; pepper 1/2 c. parsley 1 tbsp. sage or more 1 tbsp. poultry seasoning





Debone chicken and add. Add turkey drippings, pour in large pan and bake at 350 degrees until lightly brown.
I think I know what you are talking about. You can use the whole bird or just the legs or wings is doesn't matter. The only thing is I can remember the exact measurements. but its boiled chicken save the broth about two boxes or home made corn bread. Chopped celery,onion, green peppers. Sage and Cream of chicken soup, and two eggs. broil the chicken. Once the chicken is done take the meat off the bone. Then start on your cornbread let that cool down then add your chicken,celery green peppers,onion,eggs,sage,cream of chicken soup, and broth cook at a 400 degree oven for bout 20-30 minutes. and all done ready to serve

laons

Does anyone have a good recipe for jalapeno cheddar cornbread?

I am going to a chili cookoff at a Superbowl party this weekend, and would like to know if anyone has a good recipe for jalapeno cornbread. Or any other suggestions for something that would go well with chili! Thanks.Does anyone have a good recipe for jalapeno cheddar cornbread?
This is a great recipe..pairs beautifully with chili!





1 cup yellow cornmeal


1 cup all purpose flour


4 tsp. baking powder


1/2 tsp. salt


1/4 cup sugar


2 eggs


1 cup milk


4 tbsp. vegetable oil


1 jalapeno pepper, seeded and diced


1 cup sharp chedder (small cubes, not shredded)


3 scallions (green onions), finely sliced





Combine dry ingredients. In separate bowl, beat eggs, add milk, oil and whisk lightly. Add jalapeno, cheese %26amp; scallion to wet mixture. Pour the wet over dry, and mix gently. Do not overmix. Pour into ungreased cast iron skillet. Bake at 425F for 20 minutes. Good Luck!Does anyone have a good recipe for jalapeno cheddar cornbread?
Jolapeno Corn Bread





2 cups of self rising white cornmeal


1 egg


6 oz of cream style corn in a can **optional


2 chopped jalapenos with seeds removed


1/2 of white or yellow onion chopped **optional


1/2 cup of sour cream **optional


6 oz of shredded sharp cheddar cheese


1 cup of milk


1 teaspoon salt


Mix all ingredents together


Pour in a *well greased 9'; black skillet if you have one, but any baking pan will work.


Bake in over on 400 degrees for 30 minutes or until top is golden brown.


The optional ingredents makes it yummmy!
1. JALAPENO - SAUSAGE CORNBREAD


Brown sausage and onion, ... fat. Set aside. Combine cornbread mix and cream style ... iron skillet. Layer sausage, jalapeno and cheese. Add remaining ... browned to keep from sticking.


Ingredients: 6 (cheese .. corn .. jalapeno .. onion .. sausage ...)





2. JALAPENO CORNBREAD


In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. ... and may be cut down.


Ingredients: 8 (cheese .. corn .. grease .. milk ...)





3. HOT JALAPENO CORNBREAD


Beat eggs slightly. Blend in rest of the ingredients. Bake in a well greased 9x13 inch baking pan at 425 degrees F. for 30-40 minutes. Remove from ...


Ingredients: 8 (corn .. eggs .. milk .. oil ...)





4. JALAPENO CORNBREAD


Grease well and sprinkle with meal an iron skillet and heat in oven. Mix all ingredients and pour into skillet. Bake at 300 degrees for 20 minutes, ...


Ingredients: 8 (corn .. cream .. eggs .. jalapenos .. oil .. salt ...)





5. JALAPENO CORNBREAD


Beat eggs lightly. Blend in remaining ingredients and pour into well greased 9x13 inch pan. Bake at 425 degrees for 30 to 40 minutes. Serves 8 to 12.


Ingredients: 7 (corn .. eggs .. milk .. oil ...)





6. JALAPENO CHEESE CORNBREAD


Combine all ingredients; mix well. Pour into a buttered baking dish. Bake at 425 degrees for about 25 minutes or until done.


Ingredients: 9 (cheese .. corn .. egg .. jalapeno .. milk .. oil ...)





7. JALAPENO CORNBREAD


In large mixing bowl, combine all ingredients in the order given. Pour into a greased 9x13 glass pan. Bake in 350 degree oven for 1 hour. 12-16 ...


Ingredients: 8 (corn .. cream .. oil ...)





8. JALAPENO CORNBREAD


Mix ingredients in order given. Bake in greased and floured pan at 425 degrees for 25 minutes. Better if brown and thin.


Ingredients: 9 (cheese .. corn .. milk .. oil .. onions .. peppers ...)





9. JALAPENO CHEESE CORNBREAD


Combine all ingredients and mix well. Pour into buttered baking dish and bake at 425 degrees for about 25 minutes or until done. This is a wonderful ...


Ingredients: 10 (corn .. egg .. milk .. oil .. sugar ...)





10. JALAPENO CORNBREAD


Mix all ingredients in ... minutes. You can use cornbread mix and add the peppers, cheese and corn. Great with red beans.


Ingredients: 9 (buttermilk .. cheese .. corn .. meal .. oil .. peppers ...)

Can someone give me their grandmother's recipe for Beans and Cornbread?

I want some very badly and I can't get in touch w/ my grandmother today. Could someone give me their grandmother's (not just one you seached for on the net) recipe?Can someone give me their grandmother's recipe for Beans and Cornbread?
';look'; pinto beans soak over night or do a quick soak. Dump soaking water.Cover with 2 inches of water add ham hocks or salt pork, salt and pepper. Bring to boil, then turn to simmer until beans are tender and liquid is thickened.


Granny never measured anythingCan someone give me their grandmother's recipe for Beans and Cornbread?
Depends on the kind of beans you are cooking.





With dried beans, I go to the Honeybaked store and buy a ham bone (usually costs only about $5.00 and has tons of meat on it). Fill a large pot with water and the ham bone. Then wash and (as my grandmother would say) ';pick the beans';. Meaning discard any beans that float or just don't look good. Cook the beans until they are soft. The time wil vary depending on type of beans you are using. Black-eyed peas cook way faster than pinto beans.





For the cornbread.....if you have one, it's best done in a cast iron skillet. Use about 1 1/2 cups white cornmeal and just add butter milk til it's about the consistency of thick pancake batter. In the cast iron skillet, melt about 3/4 stick of butter (i use the real deal, not margarine). Pour most of the butter into your batter and leave some in the skillet. Place the skillet back on the burner so it stays hot. Pour your batter into the skillet (it should sizzle, that's what gives it a good crunchy crust). Place in the center of a pre-heated 450 degree oven until it's brown around the eges.





Time consuming, but so delicious.
I can give you my dads. Cornbread from a box, Beans from a can and then piled on yellow rice. lol, not very healthy nor home made.
4 cups pinto beans


1 medium onion minced


1/2 cup minced salt pork





pick over beans removing any remaining rocks and blacker colored beans. Rinse in cool water.


If you live in alkaline country use bottled water for cooking beans.


Soak beans over night, add necessary water and turn on in the morning and bring to boil. Add onions and salt pork. Simmer for 4 to 6 hours. Crock pot works very well!





Cornbread:


1 cup corn meal


1 cup white flour


2 teaspoons baking powder


1/4 cup sugar


1 teaspoon salt


1/3 cup bacon drippings or veggie oil


2 eggs


1 cup milk





Stir dry ingredients. Beat together liquid ingredients. Stir into dry ingredients. Pour into hot cast iron skillet that has been greased. Bake in 425 F oven 15 to 20 minutes.





Turn cornbread out of skillet onto plate and slice in wedges like cake.
Cook the beans according to the bag they came in.





Then in the last hour or so of cooking add some:


bacon





garlic





onion





1 can of beer (any kind)





jalapeno





salt





pepper





cajun seasoning





And make cornbread with half and half for part of the water (just use the recipe on the box or bag).





And have shredded cheese to put over the beans when serving! This is a tasty way to make them!

Where can I find a good recipe website for making cornbread?

Last website I went to I made black pancakes. Also, no monthly fee or registration plz.Where can I find a good recipe website for making cornbread?
Corn Bread Mexican:





50 min 15 min prep


8-10 servings





1 cup self-rising cornmeal


3/4 cup self-rising flour


1 teaspoon salt


1 teaspoon baking powder


1 teaspoon baking soda


1/2 cup vegetable oil


1 1/2 cups creamed corn


2 eggs


1 cup sour cream


1 cup cheese (Mexican cheese blend)


1/2 cup jalapeno peppers (optional)





Preheat oven to 375掳F.


Brush cast iron skillet with vegetable oil and place in oven for about 10 minutes.


Mix all ingredients in bowl.


Take skillet out of oven and pour the cornmeal batter in skillet.


Bake for about 35 minutes.Where can I find a good recipe website for making cornbread?
allrecipes.com is a good site for most any recipe you may need.


It's free
Its free!


http://southernfood.about.com/od/souther鈥?/a>
I use ABOUT.com for everything. or you can do a search on Old fashioned recipes, or southern cooking, or southern cornbread. Try any website That says SouthernLiving, or Texas, or Traditional. I tried a jalapeno cornbread and this was great. They get milder when you cook them, especially if you don't use the seeds. I didn''t put much peppers in, just about half or one whole pepper diced, and I made sure the seeds were washed off. I like mild. This one uses corn. this is what makes it good. Now that I think about it, I found a recipe for Kenny Rogers Roasters corn muffins. I heard these were excellent!!! my fiancee' raves about them. I am going to try it now that I have remembered I have it. Good luck.
about.com/southern cooking
just try typing in cornbread recipes in google
There are 1730 recipes here.

Does anybody know my mom's recipe for turkey cornbread stuffing?

Yes, I do know and she explicitly told me NOT to tell you. Sorry. I would if I could but my hands are tied. :(Does anybody know my mom's recipe for turkey cornbread stuffing?
! ZOINKS! Oh the temptation! But I cannot betray a trust. I know, I will have a talk about it with your mom and see if she will allow it and if she does then I will tell you and then, please to tell me of the Emerald of Knowledge! I have been wanting that info for a very long time! Report Abuse
Does anybody know my mom's recipe for turkey cornbread stuffing?
Stuffing


1/2 cup butter or margarine


3 medium celery stalks, chopped (1 1/2 cups)


3/4 cup chopped onion


9 cups 1/2-inch cubes cornbread or soft bread


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves, crumbled


1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves


1 teaspoon salt


1/8 teaspoon pepper





Turkey


1 whole turkey (12 lb), thawed if frozen


1 tablespoon chopped fresh or 2 teaspoons dried rosemary leaves, crumbled


1 tablespoon chopped fresh or 2 teaspoons dried sage leaves, crumbled


1 teaspoon salt


1/4 teaspoon pepper


2 cloves garlic, finely chopped


1/4 cup butter or margarine, melted





1. Heat oven to 325掳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掳F and juice of turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165掳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.
Yes your MAMA!!!!
um......wouldn't it be easier just to ask your Mom for it....just a thought....

Help i need a cornbread recipe !?

one of my aunts is allergic to eggs, does anyone out there have a cornbread recipe that doesn't include eggs?Help i need a cornbread recipe !?
I'm a Southern Gal and we usually don't measure,,,,,so here goes, Depending On the size of you baking pan (an 8 inch cast iron skillet is best), one and a half cups of white self rising cornmeal, enough buttermilk to moisten to a pancake batter cconsistency, While I do this, I have the oven on at 450 F and about 2/3 of a stick of butter melting in the skillet. Then I add MOST of the butter to the batter and let the rest get screaming hot on the stove. After mixing the batter, I add it to the hot skillet. The skillet being hot will make a crispy crust and a soft inside. Then I just bake it until it's brown on top, about 20 minutes. If you like, you can add an egg, but I don't really find that necessary..Help i need a cornbread recipe !?
Vegan cornbread





1 1/2 cups soymilk


1 1/2 tablespoons vinegar


1 cup cornmeal


1 cup unbleached all-purpose flour or whole wheat pastry flour


2 tablespoons raw sugar or other artificial sweetener


3/4 teaspoon salt


1 teaspoon baking powder


1/2 teaspoon baking soda


2 tablespoons oil





Preheat oven to 425掳F.





Combine soymilk and vinegar and let stand. Mix dry ingredients in a large bowl. Add the soymilk mixture and the oil, and stir until just blended. Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.





Serve hot.
Ingredients


1 box cornbread mix


1 (4-ounce) can diced green chiles


1 (4-ounce) jar diced pimento


Directions


Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.
Here's a recipe for:


GOLDEN SWEET CORNBREAD


* 1 cup all-purpose flour


* 1 cup yellow cornmeal


* 2/3 cup white sugar


* 1 teaspoon salt


* 3 1/2 teaspoons baking powder


* 1 egg


* 1 cup milk


* 1/3 cup vegetable oil

I want a recipe for cornbread dressing, not mushy bread stuffing, a moist southern grandmas kinda recipe.?

It seems most recipes, have bread in them, which make them have a terrible consistency. Bread stuffing is just wet undercooked bread. Surely, there is a moist, well seasoned, down home, grandma used to make recipe out there.I want a recipe for cornbread dressing, not mushy bread stuffing, a moist southern grandmas kinda recipe.?
Try going into foodnetwork.com and search under Paula Dean. I know that she has some cornbread dressing.I want a recipe for cornbread dressing, not mushy bread stuffing, a moist southern grandmas kinda recipe.?
I have a foolproof recipe you will love . Its been in my family for years.





Ingerideants :


White Corn Bread Mix


1 Cup Chopped Celery


1 Medium Onion


3tsp sage


3tsp salt


2tsp pepper (or salt pepper sage to taste)


2 small eggs or 1 large egg


4tbs olive oil


1cup to 1/12 cup turkey drippings (if u arent making the turkey chicken stock will work)


Bake the White Corn Bread as directed on package set aside.


Boil Your Turkey Drippings or Broth jst to a boil then remove from heat.


In a pan sautee Celery Onion Sage Salt and Pepper In olive oil until jst browned immeditaly take off the heat.


IN a bowl Crumble the corn meal up with your hands add the entire contents of the pan oil celery onion to the cornbread


Break in your eggs . Using your hands I find works best work it all intogether until thouroughly mixed


Add in your Drippings or Chick stock slowly . Using half a cup gradually moving up to the full cup or 1 1/2 . The Trick is getting the dressing to a point where its still Firm not loose But enough liquid to where its moist. You may not use all of your liquid . Then Press It into your baking pan and bake at 400 for 30 to 40 mins. It will be nice and golden brown around the edges. ENjoy
Cornbread Dressing: (recipe for cornbread at bottom)


One 13 x 9 pan cornbread baked and cooled.


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, 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. 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 1/2 cups self-rising cornmeal


1/2 cup self-rising flour


1 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.
I can tell you what my grandmother used and I just make it the way I remember. I am not sure of measurements, I just use about what I think will do.





Make your corn bread the. Let it cool and crumble until it is back to looking almost like corn meal in a large bowl the night before you plan to cook it. Cut up green onion, use the green and white part of them use as much as you desire. Cut up celery also as much as you desire. And an onion diced, again as much as you want to put in. add some salt, pepper, sage(use your nose to judge this, you don't want to use too much), poultry seasoning(optional). Cover your bowl with foil and put it in the fridge or freezer over night. This will get the flavor sealed in. Take it out the next morning add a few boiled eggs grated(optional). Now you mix in some chicken broth, cream of chicken soup, about 1/2 cup of butter and a few raw eggs until it is back to the consistency of batter. Put it in your big pan to cook and watch it. I am sorry I can't give you exact measurements, my grandmother never measured anything. She was a dabber and so I am. I watched her make this from the time I was too small to stand and watch so I had to sit on the counter to ';help';. Just trust what you know about seasonings and using too much or too little and you should do just fine.

laons