Moms Southern Cornbread Recipes

Steps:

• Turn oven to 400 degrees.
• Put bacon grease into cast iron skillet.
• Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
• Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
• Add bacon grease to batter and pour back into skillet.
• Bake for about 45 minutes-it will be very golden brown.

Steps:

• Sift flour into bowl. Add corn meal, sugar, salt, and baking powder and mix well. Add shortening, eggs, and milk. Beat with a mixer until mixed well. Bake at 425 in a 9x9x2 pan for 12-15 minutes or until inserted knife comes out clean.

Steps:

• In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended., Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Combine cornmeal, four, sugar, salt, and baking soda in a large bowl, mixing well.
• Combine buttermilk, egg, and butter, mixing well.
• Add to dry ingredients stirring just until moistened.
• Spoon into greased muffin pans. Bake at 425 for 15 minutes or until edges begin to brown.
• Yield is 1 dozen regular muffins or 6 Texas sized.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

Steps:

• Heat oven to 450°F
• Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
• Mix dry ingredients.
• Add buttermilk, egg and remaining oil.
• Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
• Bake for 20-25 minutes.
• ***If making a double batch, DO NOT increase egg amount, but double everything else.