OLD FASHIONED CORNBREAD
Make and share this Old Fashioned Cornbread recipe from Food.com.
Provided by Young Structural
Categories Breads
Time 35m
Yield 16 Servings from cut square
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Sift together the flour, baking powder and salt.
- Add the cornmeal and stir until well mixed.
- In a second bowl, combine the milk, eggs, and honey or maple syrup.
- Melt the butter and add it to our second bowl, mixing well.
- Combine the dry and liquid ingredients and mix well.
- Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
- To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.
Nutrition Facts : Calories 117, Fat 4.4, SaturatedFat 2.4, Cholesterol 36.2, Sodium 180.4, Carbohydrate 17.2, Fiber 0.8, Sugar 4.5, Protein 2.8
OLD FASHIONED SOUTHERN CORNBREAD
This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.
Provided by appleydapply
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
- Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
- Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
- Mix in egg and then baking powder; beat briskly.
- Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).
CURLEY'S OLD FASHIONED CORNBREAD
This is my mother's recipe. It was on the menu at every cafe she cooked. This cornbread has a great crisp crust yet the inside is soft and tender. It is a perfect accompaniment to soups, stews and the southern standard, "a big ole pot of brown beans."
Provided by Judedeva
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
- (If baking powder or soda appear at all lumpy, sift them in).
- Stir well to combine.
- In a small bowl, whisk together buttermilk, egg, and oil.
- Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
- Tilt the pan to coat the sides of the skillet.
- As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
- Don't beat it!
- Scrape the batter into the hot, buttery skillet.
- It should sizzle.
- Place it in the oven immediately.
- Bake until golden brown on top, about 25 to 30 minutes.
Nutrition Facts : Calories 242, Fat 12.8, SaturatedFat 4.1, Cholesterol 39.4, Sodium 333.4, Carbohydrate 27.5, Fiber 1.5, Sugar 3.6, Protein 5
PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD
The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!
Provided by Debber
Categories Quick Breads
Time 32m
Yield 1 large cake pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425; grease a 13x9 pan.
- Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
- In another bowl, add eggs, milk, and oil all at once; blend well.
- Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
- Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
- Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
- Bake for 25-30 minutes--top will be golden-brown.
- Serve with butter and maple syrup.
- OPTION #1: Add 1 cup grated sharp Cheddar cheese.
- OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
- OPTION #3: Add 6 hard-boiled, chopped eggs.
- OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
- TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.
OLD FASHIONED SOUTHERN CORNBREAD DRESSING
Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.
Provided by Kaykwilts
Categories For Large Groups
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
- Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
- Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
- In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
- Bake, uncovered, for 1 hour, or until set.
Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1
OLD FASHIONED CORNBREAD DRESSING
Make and share this Old Fashioned Cornbread Dressing recipe from Food.com.
Provided by KittyKitty
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
- Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
- Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.
Nutrition Facts : Calories 396.9, Fat 17.4, SaturatedFat 8.4, Cholesterol 135.8, Sodium 918.2, Carbohydrate 49.3, Fiber 3.6, Sugar 5.8, Protein 11.9
OLD-FASHIONED CORNBREAD STUFFING
Steps:
- Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.
OLD FASHIONED CORNBREAD DRESSING
This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews.
Provided by b4uc1or2
Categories Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Note:.
- If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
- I buy canned bisquits and bake them.
- The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
- In a very large bowl soak cornbread and biscuits in stock.
- Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
- Add vegetables to cornbread mixture.
- Add eggs and seasonings to cornbread mixture.
- Mix well.
- Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.
Nutrition Facts : Calories 38.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 419, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 2.5
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