Julies Cornbread Recipes

Steps:

• Preheat oven to 375 degrees. Grease 8x8 or 9x9 pyrex pan with bacon grease.
• Mix dry ingredients. Cut in shortening.
• Stir milk and egg into mixture just enough so that the ingredients are barely incorporated. Don't overmix.
• Pour into greased 8x8 or 9x9 pyrex pan and bake at 375 degrees for 17-20 minutes or until nicely browned.

Steps:

• DAY BEFORE OR EARLY IN THE DAY.
• Make cornbread.
• Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
• Dice celery and onion and keep refrigerated.
• 2 1/2 HOURS BEFORE SERVING.
• Crumble cornbread by hand into the bowl with the bread.
• Add the eggs, sage, salt and pepper.
• Add 2 cups of turkey broth.
• Add the cream.
• Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
• Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
• If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
• 1 1/4 HOUR BEFORE SERVING.
• Place dressing in the oven.
• Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
• Serve and enjoy!

Steps:

• Instructions: Preheat oven to 450 degrees. Sift together dry ingredients In seperate bowl, beat egg, then add milk and sour cream; add optional corn, chiles and/or cheese. Mix just enough to form batter. Heat oil in iron skillet until just starting to smoke; coat sides and bottom. Mix wet ingredients into dry until lightly moistened. Carefully pour hot oil into batter, stir to incorporate, should be quick. Pour batter into iron skillet. Bake for 20-25 minutes.