Nannys Indiana Corn Bread Recipes

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.

Steps:

• 1. Put the skillet in the oven and preheat to 375 degrees.
• 2. Combine the dry ingredients except for the baking soda in a bowl.
• 3. In another bowl, mix the buttermilk and the baking soda. Set aside.
• 4. In a small bowl, beat the egg with the sugar until combined. Add the oil and mix until combined. Pour this mixture into the buttermilk/baking soda, and mix.
• 5. When the oven is preheated, toss the lard into the skillet and let it melt.
• 6. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• 7. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan. Turn out onto a cutting board, cut into wedges and serve.

Steps:

• Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
• In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
• Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
• Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.

Steps:

• In a large bowl, combine all ingredients just until blended. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• 1. Pre-heat oven to 325 degrees. Melt half of the butter in a 9x13 pan. Mix all other ingredients (do not drain cans of corn-use juices) and pour into pan. Melt remainder of butter and pour on top. Bake one hour.

Steps:

• Preheat oven 350 degrees.
• Cream the eggs, sugar, flour, and salt with hand mixer until well-blended.
• Add 4 cups of whole milk and 4 tbsp melted butter. Mix well.
• Drain the cans of corn and pour into casserole dish.
• Add creamed mixture over corn.
• Bake 45 min to 1 hour until lightly browned and firm in the middle.

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and put in a buttered casserole dish.
• Bake uncovered at 350F for 40-45 minutes.

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

Steps:

• Preheat oven to 350 degrees.
• Dice bacon and cook. Drain and set aside. Reserve half of bacon drippings to saute the vegetables with.
• Melt butter over medium heat in a large pot.
• Saute onions, celery, and bell peppers until tender.
• Stir in flour, then sour cream, until well combined.
• Add in thawed corn and most of the bacon bits and season with salt and pepper at this time.
• Pour mixture into 9X13" glass baking casserole dish. Sprinkle on the remaining bacon bits over the top.
• Bake for 30-45 minutes, until top is lightly browned.
• Garnish with chopped parsley for that extra "pop" of color.