29 southern white cornbread Recipes

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

giblets from turkey (liver, heart, gizzard, and neck), cooked, turkey stock or broth or chicken broth or stock, chicken bouillon cubes, poultry seasoning, heaping tbsp reserved uncooked cornbread stuffing mix, cornstarch, cold water, salt and freshly ground pepper, hard boiled egg, sliced, cornbread stuffing , recipe follows, southern cornbread stuffing, cornbread , recipe follows, oven-dried white bread, sleeve saltine crackers, celery, chopped, onion, chopped, butter, chicken stock, salt, freshly ground black pepper, sage (optional), poultry seasoning (optional), eggs, beaten, self-rising cornmeal, self-rising flour, buttermilk, eggs, vegetable oil

homemade chicken broth (see zaar tutorial), homemade skillet cornbread (skillet cornbread ( 2 batches), sandwich bread (white or wheat), sliced celery, chopped onions, green onion, thinly-sliced (including some of the green stems), green bell pepper , chopped (optional, but i include it), butter or 8 tbsp margarine, chopped italian parsley, eggs, divided, kosher salt or sea salt, to taste, freshly-ground pepper , to taste, seasoning salt , to taste (optional), sage , to taste (optional)

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

self rising flour, white cornmeal, eggs, mayonnaise, milk, water (more or less as needed to adjust until smooth like a cake batter)