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“Cornbread is said to be the edible equivalent of a hug”.
“Cornbread’s golden color represents prosperity.”
“Let’s talk about the stories my cast iron skillet has heard.”
BUTTERMILK CORNBREAD WITH MOLASSES BUTTER
2 cups cornmeal
8 tbls flour
1 tsp soda
2 tsp salt
1 tsp sugar
2 eggs
2 cups buttermilk
4 tbls butter, divided
MOLASSES BUTTER
2 sticks butter
2 tbls molasses
1 tsp salt
Mix cornmeal, flour, soda, salt and sugar. Beat eggs and stir in buttermilk. Add to dry ingredients. Add 2 tbls melted butter to mixture. Melt remaining 2 tbls butter warm skillet. Pour batter in skillet and bake at 350 for 35 minutes.
For molasses butter:
Melt butter; beat in molasses and salt. Drizzle over warm cornbread.
SWEET CORNBREAD
1 cup flour
1 cup yellow cornmeal
2/3 cups sugar
1 tsp salt
3 1/2 tsp baking
powder
1 egg
1 cup milk
1/3 cup oil
Mix together dry ingredients. Stir in wet ingredients until blended. Pour into heated, oiled iron skillet. Bake at 400 for 20-25 minutes.
CORN STICKS
1 1/2 cup white
corn meal
1 tsp salt
1/4 tsp sugar
1 1/3 cup boiling water
1 tbls flour
1 tsp baking powder
2/3 cup cool water
1 tbls bacon grease
Heat cast iron corn stick pans, greased with bacon grease in 500 oven. Mix meal, salt, sugar and boiling water. Add flour, baking powder and cool water; mix well. Pour into heated pans. Bake at 500 for 35 minutes. These old fashioned corn sticks will be crunchy! My favorite!
HUSH PUPPIES
2 cups yellow cornmeal
1 onion, minced
1/4 cup shortening
2 tsp baking powder
2 tbls sugar
2 beaten eggs
Salt and pepper
1 cup boiling water
Mix all ingredients together except water. Add water and stir quickly to mix. Shape into balls and fry in deep fat until golden brown.
MEXICAN
CORNBREAD
1 cup white cornmeal
1 tsp salt
2 tsp baking powder
1/2 tsp soda
2 beaten eggs
3/4 cup milk
1 can creamed corn
1/2 cup bacon drippings
1 generous cup shredded cheddar
4 minced jalapeno peppers
Combine dry ingredients. Add other ingredients and mix thoroughly. Pour into oiled, heated cast iron skillet. Bake at 375 for 45 minutes.
OYSTER CORNBREAD DRESSING FOR TURKEY
1 recipe corn bread
1 small loaf bread
2 good sized onions, chopped
1 small bunch celery, chopped
Cooking oil
1 pint oysters
Allow cornbread and bread to harden (stale)
Crumble cornbread and bread together. Saute onion and celery in oil until soft. Add cornbread mixture; toss and add salt and pepper. Cut oysters in pieces and add to dressing; adding juice to moisten. Stuff turkey with dressing. Roast turkey as you would.
