Mothers Cornbread Recipes

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:

• Mix all ingredients together with the exception of the bacon grease.
• Pre-heat oven to 450 degrees F.
• While oven is preheating, melt the bacon grease in your cast iron skillet and swirl around to help keep cornbread from sticking.
• Add grease to cornbread, pour into skillet and bake at 450 degrees for 30 minutes or until Golden Brown.

Steps:

• Prepare corn bread as usual.
• Crumble in a bowl and set aside.
• In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
• Mix the veggies (with the water) with the corn bread.
• Add sage to taste ( I use a LOT of sage).
• Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
• Serve with cranberry sauce.