CLASSIC CORNBREAD
Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
- Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.
EMAW'S SALMON PATTY PROJECT
Emaw is my mother and we have been on a quest to get her recipes on paper. She gets a real kick out of them being here. She is kind of bossy about the instructions but she has your best interests at heart and wants you to enjoy her recipes, lol. These are one of my favorite things she has made all my life, they are crunchy on the outside and tender on the inside, YUM!
Provided by riffraff
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Empty salmon, juice and all into mixing bowl.
- Add egg, flour, salt and black pepper.
- Mix.
- Add grits and corn meal, mix again.
- Should be medium dry.
- Add baking powder, mix.
- Form into 8 patties.
- Pour about 1 inch of oil into a thick bottom fry pan (Emaw uses cast iron).
- Heat oil to medium hot.
- Fry until golden brown.
- Drain on paper towels before serving.
- I like homemade tartar sauce with mine!
Nutrition Facts : Calories 271.7, Fat 6.6, SaturatedFat 1.4, Cholesterol 95, Sodium 438.4, Carbohydrate 25.6, Fiber 1.8, Sugar 0.2, Protein 26
MEEMAW'S SWEET CORNBREAD
This is a very old recipe that belonged to my husband's grandmother, "Meemaw." It's a no-fail recipe, and an absolutely delicious accompaniment to any dinner.
Provided by Denibates
Categories Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put oil in large cast iron skillet. Place in oven, and turn oven on to 400 degrees. Allow skillet and oil to preheat to 400 degrees along with the oven.
- While skillet heats in oven, mix together corn meal, sour cream, cream-style corn, and eggs.
- When oven is preheated, remove hot skillet and carefully pour mix into sizzling oil. Shake handle to level out the batter.
- Bake for 25-30 minutes, or until golden brown.
- Cut and serve.
Nutrition Facts : Calories 482, Fat 31.4, SaturatedFat 10.9, Cholesterol 184.9, Sodium 767.8, Carbohydrate 43.6, Fiber 3.3, Sugar 3.8, Protein 11
EMAW'S CORNBREAD DRESSING
This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.
Provided by riffraff
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix all the ingredients except stock.
- Pour hot stock over everything and mix well.
- Pour into a large casserole or roasting pan.
- I use a 12 x 14 x 6 pan.
- Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.
Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4
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MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (249)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.
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4.8/5 (488)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.
THE BEST CORNBREAD RECIPE (FLUFFY & MOIST!) | AMBITIOUS …
From ambitiouskitchen.com
4.7/5 (38)Total Time 35 minsCategory Nut Free, Side Dish, Snack, VegetarianCalories 142 per serving
- Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
- In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
- Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!
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