~~~~~~ CARROT-FLECKED CORN BREAD ~~~~~~
Prep: 10 min / Cook: 25 min
GRATED CARROTS DON'T CHANGE THE FLAVOR, BUT THEY DO TRANSFORM AN ORDINARY QUICK BREAD INTO A NUTRITIOUS SUPER FOOD.
2 tbsp vegetable oil
2 cups white or yellow cornmeal
1/3 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1 tsp salt
13/4 cups low-fat buttermilk
1 large egg, lightly beaten
2 medium carrots, peeled and finely shredded
1. Preheat oven to 400 deg F. Swirl oil in 8 x 8 x 2-inch-square baking pan. Place pan in oven for 5 minutes while preheating.
2. Meanwhile, in large bowl, combine cornmeal, flour, baking powder, baking soda, sugar, and salt. Stir in buttermilk, egg, and carrots. Carefully pour in oil from baking pan. Mix well. Pour batter into hot pan.
3. Bake until toothpick inserted in center comes out clean, 25 minutes. Let cool in pan 10 minutes. Turn out onto wire rack. Let cool slightly before cutting. Serve warm.
Did you know... that corn bread made with cornmeal only, no flour, is a Southern tradition in the u.s.? And in the South, they are likely to add bacon fat or even pork cracklings (fried pork skin) to the batter for richer flavor and crispy texture. Northern corn bread is made with a mixture of cornmeal and flour, and has a texture that is more cake like than its Southern cousin.
Have fun %26amp; good luck! ..._;-)Where can I get an easy simple recipe for cornbread?
It's on the box of Quaker cornmeals. I like the yellow meal. I usually double the recipe. Don't leave out the sugar although they say it is optional. I do leave out the salt. Delicious.Where can I get an easy simple recipe for cornbread?
Buy a box of Jiffy corn bread mix. It's fast, easy and delicious.
EASY CORNBREAD
1 c. sifted all purpose flour
3 tbsp. sugar (opt.)
3 tsp. baking powder
1 tsp. salt
1 c. cornmeal
1 egg, beaten
1/4 c. Wesson oil
1 1/4 c. milk
Heat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Combine egg, oil and milk; add to dry ingredients and mix quickly. Turn into oiled 11'; x 7 1/2'; pan. Or, heat oil in 10'; round, iron skillet, quickly pour in batter. Bake 30 minutes. Batter may be topped with diced, uncooked bacon before baking. To make cornsticks, heat cornstick pan in oven. Remove from oven, brush with oil, fill hot pan 2/3 full. Bake at 425 degrees for 15 to 20 minutes.
Usually, the easiest recipes are found on the back of the self-rising cornmeal package needed for the cornbread. I use the Martha White brand, but you may have a different brand readily available at your local grocery store. No matter the brand, the recipe remains the same:
2 cups self-rising corn meal mix
1 3/4 cups buttermilk
1/4 cup oil or melted shortening
1 . Heat oven to 450 degrees F. Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat. (I prefer a cast iron skillet)
2 . In large bowl, combine all ingredients; mix well. Pour batter into greased, heated pan.
3 . Bake at 450 degrees F. for 20 to 25 minutes or until golden brown.
Right here!
Sugar Pie's Bisquick Cornbread
1录 cups Bisquick
1录 cups yellow cornmeal
2 eggs
1陆 cup milk
Whisk Bisquick and cornmeal together. Whisk milk and egg together. Fold the the two mixtures together; lumpy batter is OK. Bake in greased black iron skillet at 400潞F for 20 minutes.
--Sugar Pie
___________________________
If you have a few mor ingredients, these are good, too.
Best Ever Cornbread
1 cup yellow cornmeal
陆 cup A/P flour
1 tsp. salt
1 tsp. baking powder
陆 tsp. baking soda
1 cup buttermilk
陆 cup evaporated milk
陆 stick of butter, melted
1 egg
Preheat oven to 450潞F. 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
_____________________________
Kicked Up Cornbread
1 cup onion, chopped
3/4 C. cream-style corn
1 C. cornmeal
1/2 C. flour
1 C. buttermilk
1/4 C. cooking oil
2 eggs, slightly beaten
1 tsp. Salt
1/2 tsp. Baking soda
2 jalapeno peppers, chopped
1 C. Cheddar cheese, grated
Add ingredients to large bowl in order given. Mix well. Place in 13-by-9-by-2 inch pan that has been well greased. Cook at 350潞F for 45 minutes, or until done.
Yields: 10 servings.
Buttermilk 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 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.
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.
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.
Jiffy corn muffin mix in the blue box. Sprinkle a little sugar on top before baking.... Yummmm!
Cornbread Mexicana
Ingredients:
1 1/2 cups flour
2 1/2 cups cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 can whole kernel corn (15 ounce), drained
1 can green chiles (4.5 ounce), diced
2 eggs, beaten
2 cups milk
1 stick butter, melted, (1/2 cup)
1 cup grated cheddar cheese
Preparation:
Preheat your oven to 425掳F.
Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.
Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well.
Jiffy Cornbread Mix...follow the directions on the back of the box...they give different ideas as to how it can be prepared...jonny cakes or regular corn bread...it's all good.
Thursday, January 7, 2010
I need a recipe for a cornbread that is not dry?
i want it to be cake like soft, moist, buttery but with the good taste of real cornbread.I need a recipe for a cornbread that is not dry?
get any sucky box mix, and try some of these yummy add ins
-cream corn
-shredded pepper jack or cheddar ch-
-minced garlic or onion
-jalepenos
-bacon pieces
-cajun spices
You really won't believe how good it comes out, every one (including you) will be impressed, and it's so easy to just add to the box mixes.I need a recipe for a cornbread that is not dry?
Sweet Corn Bread Pudding Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Remains of the Bird
1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed
Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
Jalapeno Cracklin' Corn Bread Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Some like it Hot
1 cup cracklings
2 cups water
1 cup plain cornmeal (medium ground)
1 teaspoon salt
1 jalapeno, seeded and diced
Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.
Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
Add sour cream to the mix. Even though it sounds nasty, I would add it. I buy Jiffy all the time but it is extremely dry. When i add sour cream it is delish! Idk if u like corn, but if you add whole kernel corn, cream corn, and sour cream to the jiffy mix and bake it as normal, then top it with cheddar cheese if you want to, it makes a bomb @ss corn pie that is super duper moist. Seriously, though, trust me on the sour cream thing!
My Grandma makes me a mix and its really good..
1 cup of mix (which is a mixture of cornmeal and flour)
1/2 cup milk
1 egg
1/8 cup oil
Mix and bake at 400 degrees for about 30 minutes. I bake it less than that so it doesnt get crusty..Putting butter on it right away after its cooked will give it that buttery moist taste...
Jiffy cornbread in the box is good. Do as the directions say on the box but I always add 1 extra egg per box used to make it not so dry. Also add some corn,green chilis,onions, and water instead of oil and it should be really good. Thats what I do and its a hit everytime. :)
I use Martha White mix and put a little extra olive oil in the batter...
An easy way is either the Marie Calender or the Jiffy in the box I have never had a probelm with either
JIFFY, works perfect everytime!
Jiffy in a box.... perfect every time!
jiffy corn bread
get any sucky box mix, and try some of these yummy add ins
-cream corn
-shredded pepper jack or cheddar ch-
-minced garlic or onion
-jalepenos
-bacon pieces
-cajun spices
You really won't believe how good it comes out, every one (including you) will be impressed, and it's so easy to just add to the box mixes.I need a recipe for a cornbread that is not dry?
Sweet Corn Bread Pudding Recipe courtesy Alton Brown
Show: Good Eats
Episode: The Remains of the Bird
1/2 onion, diced fine
1-ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan cheese
1 teaspoon kosher salt
Ground black pepper to taste
2 cups French bread, cubed
Heat oven to 350 degrees. Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.
Jalapeno Cracklin' Corn Bread Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Some like it Hot
1 cup cracklings
2 cups water
1 cup plain cornmeal (medium ground)
1 teaspoon salt
1 jalapeno, seeded and diced
Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat.
Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.
Add sour cream to the mix. Even though it sounds nasty, I would add it. I buy Jiffy all the time but it is extremely dry. When i add sour cream it is delish! Idk if u like corn, but if you add whole kernel corn, cream corn, and sour cream to the jiffy mix and bake it as normal, then top it with cheddar cheese if you want to, it makes a bomb @ss corn pie that is super duper moist. Seriously, though, trust me on the sour cream thing!
My Grandma makes me a mix and its really good..
1 cup of mix (which is a mixture of cornmeal and flour)
1/2 cup milk
1 egg
1/8 cup oil
Mix and bake at 400 degrees for about 30 minutes. I bake it less than that so it doesnt get crusty..Putting butter on it right away after its cooked will give it that buttery moist taste...
Jiffy cornbread in the box is good. Do as the directions say on the box but I always add 1 extra egg per box used to make it not so dry. Also add some corn,green chilis,onions, and water instead of oil and it should be really good. Thats what I do and its a hit everytime. :)
I use Martha White mix and put a little extra olive oil in the batter...
An easy way is either the Marie Calender or the Jiffy in the box I have never had a probelm with either
JIFFY, works perfect everytime!
Jiffy in a box.... perfect every time!
jiffy corn bread
Any good homemade recipe's for Cornbread stuffing/dressing?
1 c. melted oleo
1-2 chopped onion, depends how much you like onion
1 tsp salt
2 tsp poultry season
12-13 C. cornbread with white bread pieces too..this is cornbread you've made ahead of time.
4-5 c. chicken broth
2 eggs well beaten
chicken if desired.
Melt oleo in skillet, add onion, saute. Pour over bread, add seasonings mixing well. Add broth to moisten. Taste and adjust seasonings then add eggs and stir well. Bake at 350 about 45 minutes or until set and lightly brown on top.Any good homemade recipe's for Cornbread stuffing/dressing?
I don't use a recipe for mine... I just saute chopped onion, celery, and parsley in butter/EVOO, add to crumbled up leftover cornbread, along w/ S%26amp;P, chcken stock, and maybe a few bits of chicken meat (if I used wings or back to make the stock-- pick the meat off and add to dressing). Don't get it too soupy w/ broth. Bake until crispy on top, still fairly moist inside.
Drained, diced pimientos are pretty in the veggie mix, too.
1-2 chopped onion, depends how much you like onion
1 tsp salt
2 tsp poultry season
12-13 C. cornbread with white bread pieces too..this is cornbread you've made ahead of time.
4-5 c. chicken broth
2 eggs well beaten
chicken if desired.
Melt oleo in skillet, add onion, saute. Pour over bread, add seasonings mixing well. Add broth to moisten. Taste and adjust seasonings then add eggs and stir well. Bake at 350 about 45 minutes or until set and lightly brown on top.Any good homemade recipe's for Cornbread stuffing/dressing?
I don't use a recipe for mine... I just saute chopped onion, celery, and parsley in butter/EVOO, add to crumbled up leftover cornbread, along w/ S%26amp;P, chcken stock, and maybe a few bits of chicken meat (if I used wings or back to make the stock-- pick the meat off and add to dressing). Don't get it too soupy w/ broth. Bake until crispy on top, still fairly moist inside.
Drained, diced pimientos are pretty in the veggie mix, too.
What is your avorite cornbread recipe or mix (everyone loves shortcuts.......LOL).?
1 can of pepprs and chop finely,1 cup cheddar cheese,1 pkg of corn muffin mix,1cup of milk %26amp; two eggs mix well and then cook at 400 degrees for 30 mins.What is your avorite cornbread recipe or mix (everyone loves shortcuts.......LOL).?
A box of Jiffy mix, add an egg, and add milk. Stir, place in a baking pan and bake for 20 mins at 375 degrees. Enjoy!What is your avorite cornbread recipe or mix (everyone loves shortcuts.......LOL).?
me too. jiffy muffin mix. its sweet and its good if you add a can of whole kernel corn.
I cook mine the old fashion way.I use White Lily self rising,bleached cornmeal,I add one egg ,shortning,and milk.I mix mine by hand,when its at the right consistancy I put it in a well greased iron skillet,I bake it in a prefeated oven at 400 degrees [on the bottom rack] until its golden brown,sometimes I put it on the top rack and broil the top .
Homesteader Cornbread
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.
i agree. jiffy cornbread mix RULES!laons
A box of Jiffy mix, add an egg, and add milk. Stir, place in a baking pan and bake for 20 mins at 375 degrees. Enjoy!What is your avorite cornbread recipe or mix (everyone loves shortcuts.......LOL).?
me too. jiffy muffin mix. its sweet and its good if you add a can of whole kernel corn.
I cook mine the old fashion way.I use White Lily self rising,bleached cornmeal,I add one egg ,shortning,and milk.I mix mine by hand,when its at the right consistancy I put it in a well greased iron skillet,I bake it in a prefeated oven at 400 degrees [on the bottom rack] until its golden brown,sometimes I put it on the top rack and broil the top .
Homesteader Cornbread
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.
i agree. jiffy cornbread mix RULES!
I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
Crispy Fried Chicken
1 1/4 cups kosher salt
1/4 cup granulated sugar
2 tablespoons paprika
3 medium heads garlic, cloves separated
3 bay leaves, crumbled
2 quarts buttermilk (low fat)
1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces
4 cups unbleached all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3鈥? cups refined peanut oil or vegetable shortening
1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)
2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel鈥搇ined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel鈥搇ining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel鈥搇ined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.
Quick Cooked Greens with Garlic and Red Pepper Flakes
1 1/2 teaspoons table salt
2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic , thinly sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup low-sodium chicken broth
Table salt
lemon wedges
1. Bring 2 quarts water to boil in dutch oven or large, deep saut茅 pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
2. In a large saut茅 pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saut茅 to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.
Southern-Style Cornbread
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
most ppl get those recipes from there mom i dont know what race are you so i couldnt tell where to get it fromI need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
the old way....is hamhocks and lard.....now days...use flavor and watch oil content....oh,.... and make sure you wash the greens at least 3 times.....and remember add salt to the wash water....it helps the sand fall to the bottom....and vinegar makes the bugs come to the top.....you can use salt and vinegar together
imma teach you a recipe my momma and grand ma taught me...imma teach you my Grandmas slap yo momma fried chicken, my momma's keep em coming collard greens and my specialty cornbread mashed potatoes....matter a fact email me if you want the recipes because thats alot of typing and i aint gone waste my time typing if you aint gonna make it
the best fried chicken you will ever have in your life is made with japanese breadcrumbs instead of regular old american breadcrumbs
1 1/4 cups kosher salt
1/4 cup granulated sugar
2 tablespoons paprika
3 medium heads garlic, cloves separated
3 bay leaves, crumbled
2 quarts buttermilk (low fat)
1 whole chicken (about 3 1/2 pounds), giblets discarded, cut into 12 pieces
4 cups unbleached all-purpose flour
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3鈥? cups refined peanut oil or vegetable shortening
1. In large zipper-lock plastic bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt is completely dissolved. Immerse chicken and refrigerate until fully seasoned, 2 to 3 hours. Remove chicken from buttermilk brine and shake off excess; place in single layer on large wire rack set over rimmed baking sheet. Refrigerate uncovered for 2 hours. (After 2 hours, chicken can be covered with plastic wrap and refrigerated up to 6 hours longer.)
2. Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake pan to coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.
3. Adjust oven rack to middle position, set second wire rack over second rimmed baking sheet, and place on oven rack; heat oven to 200 degrees. Line large plate with double layer paper towels. Meanwhile, heat oil (oil should have 2 1/2-inch depth in pan) to 375 degrees over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. Place half of chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes; after about 3 minutes, lift chicken pieces with tongs to check for even browning; rearrange if some pieces are browning faster than others. (Spot-check oil temperature; after first 6 minutes of frying, oil should be about 325 degrees. Adjust burner if necessary.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. Using tongs, transfer chicken to paper towel鈥搇ined plate; let stand 2 minutes to drain, then transfer to rack in warm oven. Replace paper towel鈥搇ining on plate. Return oil to 375 degrees and fry remaining pieces, transferring pieces to paper towel鈥搇ined plate to drain, then transferring to wire rack with other chicken pieces. Cool chicken pieces on wire rack about 5 minutes and serve.
Quick Cooked Greens with Garlic and Red Pepper Flakes
1 1/2 teaspoons table salt
2 pounds kale , collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic , thinly sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1/2 cup low-sodium chicken broth
Table salt
lemon wedges
1. Bring 2 quarts water to boil in dutch oven or large, deep saut茅 pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
2. In a large saut茅 pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add greens; saut茅 to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Serve with lemon wedges on the side.
Southern-Style Cornbread
4 teaspoons bacon drippings or 1 tablespoon melted butter and 1 teaspoon vegetable oil
1 cup yellow cornmeal , preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water (rapidly boiling)
3/4 cup buttermilk
1 large egg , beaten lightly
1. Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
2. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
3. Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.I need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
most ppl get those recipes from there mom i dont know what race are you so i couldnt tell where to get it fromI need some recipes for some good soul food? fried chicken, colllard greens, cornbread, ex.?
the old way....is hamhocks and lard.....now days...use flavor and watch oil content....oh,.... and make sure you wash the greens at least 3 times.....and remember add salt to the wash water....it helps the sand fall to the bottom....and vinegar makes the bugs come to the top.....you can use salt and vinegar together
imma teach you a recipe my momma and grand ma taught me...imma teach you my Grandmas slap yo momma fried chicken, my momma's keep em coming collard greens and my specialty cornbread mashed potatoes....matter a fact email me if you want the recipes because thats alot of typing and i aint gone waste my time typing if you aint gonna make it
the best fried chicken you will ever have in your life is made with japanese breadcrumbs instead of regular old american breadcrumbs
Does anyone have a good recipe for cornbread dressing? Not stuffing.?
MY dressing
2 pkgs. cornbread mix prepared according to directions
6-8 pieces stale bread or dried in low heat oven. Crumble.
1 large onion chopped
3 large chopped stalks celery or more if you like
5 or 6 boiled eggs chopped
cooked turkey liver/gizzards chopped (optional and whatever is inside your turkey) Boil them in a pan on the stove. However, I leave them out. Family doesn't like them.
Chicken broth. Have plenty on hand maybe 4-6 cans. More to be on the safe side.
Salt and pepper to taste
Dry sage to taste. At least a tablespoon. I like a little more.
Make cornbread 2 to 3 days ahead of time and crumble to allow to dry. Add remaining ingredients to the cornbread in a large bowl. Add enough chicken broth for breads to absorb and then add more until it has a layer floating on the dressing. This will make it nice and moist. Bake at 350 degrees for an hour. If it's too dry, just pour a little broth over it and you're done. But by no means make it soupy. It needs to be firm but moist. These are the basic ingredients. You can adjust amounts for your taste.
That's the way my mother and grandmothers prepared it here in West Texas.Does anyone have a good recipe for cornbread dressing? Not stuffing.?
Cornbread-Chorizo Dressing:
NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
8 ounces Mexican-style firm, fresh chorizo sausage (see notes), casings removed
1/2 cup (1/4 lb.) butter
1 red onion (8 oz.), peeled and chopped
1/2 cup each chopped celery and carrot
6 cloves garlic, peeled and minced
1 tablespoon chopped fresh cilantro
1 teaspoon each chopped fresh thyme, oregano, and sage leaves
1/2 cup fat-skimmed chicken broth
12 cups 3/4-inch cubes cornbread (see notes)
Salt and fresh-ground pepper
1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
2. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth. Spoon into a 9- by 13-inch baking dish.
4. Cover and bake in a 450掳 oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer. Serve hot.
Yield: MAKES: 8 to 10 servingsDoes anyone have a good recipe for cornbread dressing? Not stuffing.?
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.
Cornbread, from recipe above
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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
2 pkgs. cornbread mix prepared according to directions
6-8 pieces stale bread or dried in low heat oven. Crumble.
1 large onion chopped
3 large chopped stalks celery or more if you like
5 or 6 boiled eggs chopped
cooked turkey liver/gizzards chopped (optional and whatever is inside your turkey) Boil them in a pan on the stove. However, I leave them out. Family doesn't like them.
Chicken broth. Have plenty on hand maybe 4-6 cans. More to be on the safe side.
Salt and pepper to taste
Dry sage to taste. At least a tablespoon. I like a little more.
Make cornbread 2 to 3 days ahead of time and crumble to allow to dry. Add remaining ingredients to the cornbread in a large bowl. Add enough chicken broth for breads to absorb and then add more until it has a layer floating on the dressing. This will make it nice and moist. Bake at 350 degrees for an hour. If it's too dry, just pour a little broth over it and you're done. But by no means make it soupy. It needs to be firm but moist. These are the basic ingredients. You can adjust amounts for your taste.
That's the way my mother and grandmothers prepared it here in West Texas.Does anyone have a good recipe for cornbread dressing? Not stuffing.?
Cornbread-Chorizo Dressing:
NOTES: For the cornbread, up to 3 days ahead, bake two 8-inch square pans of your favorite recipe or a boxed mix (you will have a little left over); store airtight at room temperature. Look for firm, fresh chorizo in natural casings at well-stocked supermarkets or Mexican markets. Very soft, bright-red chorizo in plastic casings won't work in this dish. You can assemble the dressing (through step 3) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature.
8 ounces Mexican-style firm, fresh chorizo sausage (see notes), casings removed
1/2 cup (1/4 lb.) butter
1 red onion (8 oz.), peeled and chopped
1/2 cup each chopped celery and carrot
6 cloves garlic, peeled and minced
1 tablespoon chopped fresh cilantro
1 teaspoon each chopped fresh thyme, oregano, and sage leaves
1/2 cup fat-skimmed chicken broth
12 cups 3/4-inch cubes cornbread (see notes)
Salt and fresh-ground pepper
1. In a 10- to 12-inch frying pan over medium heat, stir chorizo until crumbly and browned, about 5 minutes. Transfer to paper towels to drain.
2. Return pan to medium-high heat and add butter. When melted, add onion, celery, carrot, and garlic. Stir until vegetables are lightly browned, about 10 minutes. Add cilantro, thyme, oregano, and sage; stir until fragrant, 1 minute. Add chorizo and 1/2 cup chicken broth and stir just until boiling. Remove from heat.
3. In a large bowl, combine cornbread cubes and vegetable-chorizo mixture. Stir until evenly moistened, seasoning to taste with salt and pepper. If mixture is too dry for your liking, moisten with additional chicken broth. Spoon into a 9- by 13-inch baking dish.
4. Cover and bake in a 450掳 oven for 10 minutes; uncover and continue to bake until top is browned and dressing is heated through, 5 to 10 minutes longer. Serve hot.
Yield: MAKES: 8 to 10 servingsDoes anyone have a good recipe for cornbread dressing? Not stuffing.?
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.
Cornbread, from recipe above
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. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Best cornbread recipe?
I've decided to make a really good hot chili for dinner tonight, and want to make a great cornbread to go with it...
I've never tasted cornbread (I live in New Zealand and we don't really have it here) so I want to make it a *great* one
Any suggestions on the best recipe please?
(keeping in mind that we won't have the same baking mixes as the rest of the world so can't include them)
thanks :)Best cornbread recipe?
Mexican Cornbread
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
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° for 30 to 35 minutes, or until cornbread is browned.
(For a crispier crust, heat the greased pan before adding batter.)Best cornbread recipe?
Since you have never had this southern delight I suggest the Queen of that cusine's recipe - Paula Dean is the gal!
Ingredients
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
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
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 made a double batch of this yesterday. It can be cut in half too, just use the whole egg in that case.
Cornbread
1 cup yellow corn meal
1 cup regular flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/4 cup butter, melted
Stir dry ingredients in a bowl. Add egg, milk and melted butter. Beat until smooth (do not overbeat!). Bake in the prepared 9” pan or in muffin cups with paper liners in hot oven (425 degrees) for 20-25 minutes. Serve warm with butter.
Note: the original recipe called for 1/4 cup butter, but I add an extra tablespoon, melting all the butter in the pan I’m going to use and then pouring it into the batter. It saves a step and if the pan is hot, it makes a nice crunchy crust.
Ingredients:
1 cup white cornmeal
4 tsp. sifted flour
2 tsp. baking powder
1/2 tsp. salt if desired
1 tbsp. sugar
1 1/4 cups boiling water Fat for deep-frying
Method
Put the cornmeal in a mixing bowl and add the flour, baking powder, salt and sugar. It is imperative that the water be boiling before it is added. Stir the mixture well while adding the boiling water. Blend thoroughly. Meanwhile, heat the fat to 360 degrees. Drop the batter by spoonfuls (about 1 1/2 tbsp.) into it. Cook until golden brown and crisp, turning the pieces as they cook.
take two slices whole wheat bread spread with butter
jam corn cob between said bread slices
claim over and over that this is how they make it at RayRays a 5 star restaurant in Memphis. Do not accept any back-talk from your guests. Sell the illusion. Sell it.....sell it.
Say it again RayRays Famous Cornbread.
Only one person so far has said to use a cast iron skillet. This to me is the difference between good and graet. That is how you get the crispy crust. I preheat the skillet in the 350 Deg. ( about 175 C. ) oven with a little oil, shortening or best rendered bacon fat. I am assumeing you can get cornmeal. I answered a question for someone in England who could not find cornmeal. I told him that it is sold as polenta in europe.
Good luck. The recipes here look pretty good. Or try allrecipes.com.
Grandmother's Buttermilk Cornbread Recipe
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
I've never tasted cornbread (I live in New Zealand and we don't really have it here) so I want to make it a *great* one
Any suggestions on the best recipe please?
(keeping in mind that we won't have the same baking mixes as the rest of the world so can't include them)
thanks :)Best cornbread recipe?
Mexican Cornbread
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
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° for 30 to 35 minutes, or until cornbread is browned.
(For a crispier crust, heat the greased pan before adding batter.)Best cornbread recipe?
Since you have never had this southern delight I suggest the Queen of that cusine's recipe - Paula Dean is the gal!
Ingredients
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Directions
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
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 made a double batch of this yesterday. It can be cut in half too, just use the whole egg in that case.
Cornbread
1 cup yellow corn meal
1 cup regular flour
1/4 cup sugar
1/2 teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk
1/4 cup butter, melted
Stir dry ingredients in a bowl. Add egg, milk and melted butter. Beat until smooth (do not overbeat!). Bake in the prepared 9” pan or in muffin cups with paper liners in hot oven (425 degrees) for 20-25 minutes. Serve warm with butter.
Note: the original recipe called for 1/4 cup butter, but I add an extra tablespoon, melting all the butter in the pan I’m going to use and then pouring it into the batter. It saves a step and if the pan is hot, it makes a nice crunchy crust.
Ingredients:
1 cup white cornmeal
4 tsp. sifted flour
2 tsp. baking powder
1/2 tsp. salt if desired
1 tbsp. sugar
1 1/4 cups boiling water Fat for deep-frying
Method
Put the cornmeal in a mixing bowl and add the flour, baking powder, salt and sugar. It is imperative that the water be boiling before it is added. Stir the mixture well while adding the boiling water. Blend thoroughly. Meanwhile, heat the fat to 360 degrees. Drop the batter by spoonfuls (about 1 1/2 tbsp.) into it. Cook until golden brown and crisp, turning the pieces as they cook.
take two slices whole wheat bread spread with butter
jam corn cob between said bread slices
claim over and over that this is how they make it at RayRays a 5 star restaurant in Memphis. Do not accept any back-talk from your guests. Sell the illusion. Sell it.....sell it.
Say it again RayRays Famous Cornbread.
Only one person so far has said to use a cast iron skillet. This to me is the difference between good and graet. That is how you get the crispy crust. I preheat the skillet in the 350 Deg. ( about 175 C. ) oven with a little oil, shortening or best rendered bacon fat. I am assumeing you can get cornmeal. I answered a question for someone in England who could not find cornmeal. I told him that it is sold as polenta in europe.
Good luck. The recipes here look pretty good. Or try allrecipes.com.
Grandmother's Buttermilk Cornbread Recipe
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
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