123 cornbread southern cornbread Recipes

cooking oil, gluten free cornmeal, brown rice flour, sorghum flour, salt, baking powder, baking soda, dry buttermilk, powder, xanthan gum, brown sugar, eggs, water

cornmeal, flour, salt, sugar, milk, boiling water, corn oil, egg, baking powder

self-rising cornmeal mix, water, vegetable oil (for frying )

white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal, boiling water, whole milk (i use buttermilk) or 1 1/4-1 1/2 cups buttermilk (i use buttermilk), butter, melted, fresh egg, table salt, granulated sugar, baking soda (to add just before baking)

originally , native americans cooked these on hot rocks in an open fire. they were commonly referred to as ash cakes. later on, settlers from europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. this is where they get the name, hoe cakes ., this is a old (from early 1800s) pass-along recipe from va, which makes a thin hoe cake., great served with honey or butter, but i remember it most during, summer and harvest time, with fresh greens and all types of, garden veggies. sort of like a sop bread, water, white cornmeal, bacon drippings or butter, sugar, egg, well beaten, plain flour, salt, baking powder, milk or butter

self rising white cornmeal, buttermilk (room temperature ), egg, cornmeal, buttermilk (room temperature ), eggs

self rising flour (note if using reg flour just add 1/2 tsp salt & 2 tsp. b soda), cornmeal, sugar, milk, vegetable oil, egg

self rising cornmeal mix (1 lbs.), self rising flour, eggs, salt, pepper, corn oil, milk

shortening (i use crisco butter flavor, or bacon drippings are awesome, too!), cornmeal, flour, baking powder, baking soda, salt, eggs, buttermilk

cornmeal, flour, salt, baking powder, eggs, butter or 1 cup margarine, melted, milk or 4 cups butter, corn oil

baking drippings or shortening, cornmeal, flour, baking powder, baking soda, salt, eggs, buttermilk, cornmeal

turkey giblets , removed from turkey, chicken broth, butter, onion, chopped, celery, chopped, eggs, hard boiled, sliced, salt, pepper, cornbread stuffing mix (reserved before baking)

unbleached white flour (5 oz), white cornmeal (don tsp substitute(it isn tsp the same!), baking powder (use rumford s if possible), salt, eggs, beaten, sugar, canola oil , plus, canola oil, whole milk

cornmeal (white lily the best), self rising flour (again white lily is best), oil, celery, chopped, onion, chopped, buttermilk, milk (more if needed), eggs, bread, toasted and torn into small pieces, dried sage (to taste), pepper (to taste), hot chicken broth (more if needed), salt (to taste), butter, melted

dozen chestnuts, blanched (see how to blanch and shell chestnuts), mushroom, veal, cooked, butter or 1/4 cup other fat, melted, cornbread (or johnny cake), veal stock , to moisten, salt, pepper

buttermilk cornbread mix, butter, melted, sweet onion, cut into 1/2-inch-thick rings, red bell pepper, cut into wedges, seeds and membranes removed, green bell pepper, cut into wedges, seeds and membranes removed, yellow bell pepper, cut into wedges, seeds and membranes removed, yellow squash , cut into 1-inch-thick slices, zucchini , cut into 1-inch-thick slices, olive oil, salt and freshly cracked black pepper, tomatoes, seeded and diced, lemon vinaigrette , recipe follows, chopped fresh parsley leaves, for garnish, fresh lemon juice, chopped fresh parsley leaves, dijon mustard, mayonnaise, ground black pepper, salt, extra-virgin olive oil

vegetable shortening, sugar, all-purpose flour, white cornmeal, salt, buttermilk, baking soda

baking powder, egg, flour, milk, salt, vegetable oil, yellow corn meal