MY DADDY'S CORN PONE
Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.
Provided by Candace Gallagher
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
- Stir cornmeal, sugar, flour, and salt together in a large bowl.
- Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
- Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.
Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g
BIG DADDY'S SWEET CORN SPOON BREAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
- Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.
GRANDDADDY'S CORNBREAD DRESSING
This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.
Provided by Beverley Williams @Beverley1991
Categories Savory Breads
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
- Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
- Start mixing it with your hands.
- Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
- After mixed very well, press into an ungreased, 9x13 inch baking pan.
- Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
- Let cool slightly before cutting into squares to serve.
- Great covered with gravy.
DAD'S BUTTERMILK CORNBREAD
I was told this was My dad's Grandma's recipe for a sweet, moist cornbread likely to become your favorite!!
Provided by CHEF GRPA
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375*F. 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.
- My Note: Just wanted to mention a few things in response to. First, I mix all ingredients in the pan I melt the butter inches Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Based on some, I want to clarify something. I use a regular pot to melt my butter inches After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing inches After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it inches I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/08 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it.
- 11/24/12 I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 Celsius fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 inches skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.
- You had dry bread -- 1/4 lb not 1/4 cup butter! This might have made a difference if you read it wrong, 1/4 lb. is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 minute !
- The recipe is fantastic as written, but after making this recipe a few hunder times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.
Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9
DADDY'S CORNBREAD DRESSING
Daddy made cornbread dressing like you have never tasted...melt in your mouth yummily. My absolute favorite food of the holidays. He is no longer here with us...so I make it now because he lives on through what he enjoyed. I hope ya'll enjoy it too. :)
Provided by BJ Wright @skyeyes1977
Categories Other Side Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 400*
- Crumble cornbread in a large mixing bowl. Add celery, onion, and bell pepper. Stir well.
- Add cream of chicken, cream of celery, butter, and 2 cups broth to cornbread mixture; stir until mixed thouroughly.
- Add remaining broth, 1/2 cup at a time, until desired consistancy is reached (as it bakes it will dry out some). Add salt and pepper to taste.
- Pour into deep 9 by 13 in. baking pan. Bake 40 to 45 mins @ 400*.
DADDY'S CORNBREAD
My Daddy(Charlie Hall) made the best cornbread. It goes wonderful with just about anything that you would eat cornbread with. Even if you just want a glass of cornbread and milk you can't go wrong with this. Also, I prefer this recipe with buttermilk, but my sister-in-law made it with regular milk and it was very good as well. So, it's up to you on the buttermilk or sweet milk but I'd use whole sweet milk not low fat or fat free...Tina
Provided by Tina Murphey @TMurphey
Categories Soups
Number Of Ingredients 5
Steps:
- Preperation: Pre-heat oven to 425. Grease with shortening or Spray with Pam a 9" cast iron skillet or a round cake pan until well coated .
- Mix all dry ingredients in a large mixing bowl. Add eggs and vegetable oil. While Stirring add buttermilk until all dry ingredients are wet and mix is slightly moist, but still thick. Note: If after stirring...mix is still too dry, add more buttermilk, remembering that it is cornbread and is supposed to be thicker than cake mix, but not as thick as cookie mix.
- Pour into skillet or cake pan and bake in pre-heated oven for approximately 20-25 minutes or until golden brown. If unsure insert a toothpick and when it comes out dry it is done. Do not over cook.
DADDY'S CORNBREAD
Steps:
- Preheat oven to 425 degrees F. Mix all dry ingredients together. Add the eggs and vegetable oil. Then stir while adding the buttermilk all dry ingredients are wet and mix is slightly moist, but still thick.
- Grease a cast iron skillet with shortening or spray until well coated with a spray oil. Pour corn bread mixture in the skillet.
- Place skillet in oven or 20 - 25 minutes or until cornbread is golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "daddys cornbread recipes"
EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
From blessthismessplease.com
4.8/5 (483)Calories 173 per servingCategory Baking
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (248)Category Side DishCuisine AmericanTotal Time 1 hr
- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
HOW TO COOK BIG DADDY'S CORNBREAD - OLD HICKORY …
From oldhickorysaucecompany.com
GOLDEN SWEET MOIST & EASY CORNBREAD RECIPE - PAULA …
From pauladeen.com
SOUTHERN CORNBREAD RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
MOIST AND SWEET CORNBREAD - BAKING A MOMENT
From bakingamoment.com
25 HOMEMADE CORNBREAD RECIPES FOR EVERY MEAL - FOOD NETWORK
From foodnetwork.com
Author By
DADDY'S CORN BREAD - RECIPE - COOKS.COM
From cooks.com
BIG DADDY'S HOUSE RECIPES | BIG DADDY'S HOUSE - FOOD NETWORK
From foodnetwork.com
ROSE MAKES CORNBREAD WITH DAD - HOLIDAY COOKING WITH KIDS
From youtube.com
BEST CORNBREAD EVER! - FAT DADDY'S SMOKEHOUSE BBQ - TRIPADVISOR
From tripadvisor.com
DADDY'S CORNBREAD - RECIPE - COOKS.COM
From cooks.com
FAT DADDY’S SMOKEHOUSE | RESTAURANTS - FOOD NETWORK
From foodnetwork.com
CORNBREAD WITH WHOLE KERNEL CORN - NO PLATE LIKE HOME
From noplatelikehome.com
BIG DADDY'S CORNBREAD - RECIPE - COOKS.COM
From cooks.com
You'll also love
Related Search