Grannys Cornbread Recipes

Steps:

• Gently stir together all ingredients in a mixing bowl.
• Drop batter with a large spoon onto a hot, well greased griddle.
• Cook as you would for pancakes, turning to brown both sides.
• Serve with butter.

Steps:

• 1. Preheat oven to 375 degrees. Put about 1 to 2 tablespoons lard into a 8 to 10 inch cast iron skillet and place into preheating oven.
• 2. In a large mixing bowl, combine dry ingredients. Add eggs, oil and milk. Combine with fork until all ingredients are mixed well. DO NOT USE MIXER!! Batter should be about the consistency of muffin batter. Be very careful not to overbeat.
• 3. Remove hot iron skillet from oven. Pour batter into hot skillet and bake for about 25 minutes or until edges are golden brown and are beginning to pull away from pan. Turn out onto a serving plate. Let stand a few minutes before cutting. I always serve this with soups, stews or soup beans. You can also serve hot with honey butter.

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

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 oven to 400°F.
• Combine corn meal, flour, salt, & baking powder.
• Combine beaten egg whites & milk, and then stir into corn meal mixture.
• Add shortening & mix well.
• Heat cast iron skillet & coat with shortening.
• Pour mixture into heated pan & bake 20-25 minutes or until golden brown.

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.