Texas Cornbread Sallye Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place skillet in oven while it is.
• heating. The skillet must be hot before batter is.
• added.
• In large mixing bowl, beat buttermilk and egg, then.
• sift in dry ingredients, Mix well. From hot skillet,.
• pour l/2 grease and mix well. Pour batter into skillet.
• with remaining grease. This makes a crisp crust, Bake.
• at 400 degrees F for approximateLy 30 minutes.
• I make this gluten free and vegan and it turns out wonderfully!

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 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:

• 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.