Mississippi Cornbread Recipes

Steps:

• 1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• 2. Combine tomatoes, bell peppers, and onions, gently toss.
• 3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
• 4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.

Steps:

• mix all ingredients together and pour into greased pan or baking dish.
• bake at 375* for 45 minutes or until done.

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.