Mothers Cornbread Recipes

Steps:

• 1. PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
• 2. Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
• 3. NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
• 4. I prefer to use yellow cornmeal to white, just a personal preferance.

Steps:

• Mix all ingredients together with the exception of the bacon grease.
• Pre-heat oven to 450 degrees F.
• While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking.
• Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.

Steps:

• 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.

Steps:

• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

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:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.