Cornbread Puddle Cakes W Savory Gingersnap Gravy Recipes

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.