Texas Cornbread Sallye Recipes

Steps:

• Preheat oven to 400°F. Brush 8x8x2-inch glass baking dish with 2 tablespoons butter. Place dish in oven 10 minutes (butter may brown).
• Meanwhile, whisk cornmeal, flour, baking powder, salt, and baking soda in large bowl to blend. Add buttermilk and remaining 6 tablespoons melted butter. Stir batter just until evenly moistened (do not over mix).
• Transfer cornbread batter to hot dish and spread evenly. Bake cornbread until crusty on top and tester inserted into center comes out clean, about 25 minutes. Let cornbread cool at least 10 minutes. Serve warm.

Steps:

• In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• 1. Tips before you start: 1. To save time, place diced celery and onion in microwave safe bowl with a tablespoon of water, cover with paper towel and nuke for 2 minutes 2. Another time saver is to use 2 pkgs of Morrison's Texas style yellow cornbread mix....do not use other brands as they have sugar in them and will make the stuffing taste funny 3. This stuffing is best if mixed up (but not cooked) the night before and refrigerated(to allow the spices to blend. Remove from fridge about 30 minutes before cooking. 4. I usually add a little of the turkey drippings mixed with a cup of water to mixture just before cooking. 5. I use my food processor on pulse mode to dice the onions and celery.
• 2. Cook cornbread and biscuits according to directions. Set aside to cool. When cool, crumble cornbread and biscuits into a large mixing bowl. Add all other ingredients except turkey drippings and mix thoroughly until very moist. You may have to add a cup of water or another can of chicken broth if not moist enough. Best if covered and refrigerated overnight to allow spices to blend.
• 3. Mix turkey drippings into stuffing mixture just before ready to cook. Place stuffing in baking dish, and cook in 375ºF oven for about 60 minutes, until vegetables are tender and crust is golden brown.

Steps:

• Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
• In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
• Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
• Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
• Cool and cut in 3 inch - 9 squares.

Steps:

• 1. NOTE: If your liquid is buttermilk, use baking soda; if your liquid is "sweet" milk, use baking powder.
• 2. ANOTHER TIP: I whisk my egg, liquid and oil together until well blended before I add to mixture.
• 3. Preheat oven to 375 degrees Sift all dry ingredients into large mixing bowl
• 4. NOTE: Mix by hand - do not use electric mixer Add eggs, 1 tablespoon oil and 1 cup milk. Mix by hand until all ingredients are moist, then add the other cup of milk and mix gently until batter is well mixed. Add more milk if needed so that batter is fluid but not runny Do not overmix or bread will not rise
• 5. Heat 2 tablespoons oil in 9" cast iron skillet on stove top. When oil is slightly smoking, add batter, spread out evenly and then place in oven for 30-35 minutes until golden brown.
• 6. If you don't have a cast iron skillet, you need to buy one......just kidding, you can use a 9" cake pan or 9" square baking pan if you don't have a cast iron skillet.