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I can’t believe that this recipe is so easy to make but blends in all the right flavors. . .
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INGREDIENTS
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
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DIRECTIONS
- Cook dry corn bread mix as instructed in the label. Cool and crumble when done.
- Turn on the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish with butter.
- Saute celery and onion into a large skillet with melted butter. Keep heat set at medium flames.
- Mix celery with onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper into a large bowl. Transfer mixture into a dish and bake in the preheated oven for about 35 minutes.
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This recipe truly spices up our Thanksgiving holidays. .
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INGREDIENTS
2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper (cut back if kids will be eating too)
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1/2 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten
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This pie is served with a delicious goat cheese-bacon-scallion filling that will leave you mouth watering.
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INGREDIENTS
1 1/4 cups all-purpose flour
1 cup cornmeal
1/4 cup (packed) brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, at room temperature
4 tablespoons unsalted butter , at room temperature
1 large egg, at room temperature
2 jalapeño chiles, seeded and finely chopped
Goat cheese filling (recipe follows)
Filling:
6 slices bacon
4 ounces soft fresh goat cheese, at room temperature
4 ounces cream cheese, at room temperature
2 tablespoons milk
1 tablespoon chopped fresh scallions
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DIRECTIONS
- Set rack in the middle portion of the oven. Turn on the oven to 375 degrees. Prepare two baking sheets lilned with parchment paper.
- Combine flour, cornmeal, brown sugar, baking powder and salt into a medium bowl.
- Use a stand mixer with fitted paddle to mix buttermilk, butter and egg. Set on low speed to combine. Adjust speed to medium, combining well for another 3 minutes. Add flour mixture and chopped jalapeno into the batter, beating until combined.
- Drop 2 tablespoons of batter onto the first prepared baking sheets. Make another one, setting 2 inches of space after the first one.
- Bake the first batch for 12 minutes and remove when done. Cool the cakes in pan for 5 minutes and trasfer to a rack when done.
- Apply the filling onto one side of the cake. Add another cake on top with the flat-side facing the spread. Repeat with the remaining cakes.
- To prepare the filling, cook bacon until crisp into a medium skillet. Transfer bacon onto a paper-towel-lined plate to drain and cool. Crumble into bits after cooling.
- Combine goat cheese, cream cheese and milk into the stand mixer set on low speed. Set speed to to medium and continue beating for another 3 minutes. Add the crumbled bacon and the scallions, beating on low speed until combined.
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Make the preparations a lot easier by freezing bacon prior to cutting.
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INGREDIENTS
1-1/2 C Good cornmeal (coarse is nice)
1/2 C All-Purpose flour (or Domata gluten-free flour)
1/8 lb hog jowl bacon, diced (your best smoked is fine)
1/4 C of the best, pure maple syrup you can acquire
2 jalapeno peppers, (split, with ribs and seeds removed) diced
1 T + 1 tsp baking powder
1/2 tsp fine salt
1 C buttermilk (try it – or you can use whole milk)
1 lg egg
1/4 C oil (use the bacon fat first, then top up with canola)
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DIRECTIONS
- Preheat oven to 425 degrees, setting the rack in the middle.
- Mix the dry ingredients well into a medium bowl.
- In a separate bowl, stir buttermilk, maple syrup and eggs. Whisk until frothy.
- In a 7 or 10-inch cast iron skillet, cook the bacon, sauteing well over medium heat. Use a slotted spoon to transfer bacon into a small dish. Set aside to cool.
- Coat a skillet well with bacon fat, swirling and tilting pan. Pour off excess fat into a measuring cup, adding 1/4 cup of canola, as needed.
- Place the skillet onto a turned off stove.
- In a bowl, combine the wet and dry ingredients together, forming a batter. Slowly whisk in 1/4 cup of oil into the batter.
- Turn the stove on to medium-high.
- Add cooked bacon and minced jalapenos into the batter, stirring well for 1 minutes using a whisk or spatula. Transfer mixture into the hot smoking skillet. Turn off the stove and move the skillet into the preheated oven. Close the door and set timer for 25 minutes. Cool over a rack for 5 minutes.
- Invert pan, shaking it to loosen the cornbread onto your hand. Flip it back onto a plate and cut into 8 wedges. Serve.
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A recipe with all the right amounts of flavor. Truly mouth watering!
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INGREDIENTS
1/2 pound sausage, cooked
1/2 c. minced onion
1 c. diced celery
1/2 c. diced mushrooms
3/4 c. minced walnuts
1 c. minced apples
4 c. crumbled cornbread
1 teaspoon poultry seasoning
Giblets
Chicken broth (bouillon may be substituted)
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DIRECTIONS
- Season water with celery and onion. Simmer in giblets, cooking until tender.
- Cook sausage and drain all fat except for 1 teaspoon when done. Mix sausage with cornbread and poultry seasoning into a large bowl.
- Use the reserved sausage fat to saute onions, celery and mushrooms for about 5 minutes. Add this into the sausage and cornbread, stirring lightly. Add nuts, apples and broth.
- Bake with dressing at 350 degrees for 45 min.
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This is a healthy soup recipe that is so easy to make. Enjoy a delicious serving in just a few minutes.
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INGREDIENTS
2 T olive oil
1 – 2 garlic cloves, crushed or minced
1 small onion, cut in half and thinly sliced
1 T fresh oregano, chopped (1 tsp dried)
2 T fresh basil, chopped (2 tsp dried)
1/2 to 1 tsp salt (to your taste)
1/4 tsp pepper
1 can (6 oz) tomato paste
4 cups (+/-) water
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DIRECTIONS
- Sauté garlic and onion into a 2-qt saucepan with olive oil. Remove from heat and add the rest of the ingredients (except for water).
- Pour water into the tomato paste can and add this into the pan. Add water by 1 cup at a time. Mix well after every addition. Cook until boiling. Adjust heat to allow simmering for 5 minutes.
- Makes 3 large servings/4 small servings.
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It is best to use homemade cornbread mix for a less sweet taste for this recipe.
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INGREDIENTS
2 or possibly 3 c. of leftover ham, minced
2-3 leftover cornbread for topping the casserole
1 small carton lowfat sour cream
1 can (do not dilute) cream of mushroom soup
1 package (2 c.) grated cheddar and mozzarella cheese
2 large eggs
1 1/2 sticks butter
1 package frzn broccoli in a bag with the three types of cheese
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DIRECTIONS
- Place ham, soup and lowfat sour cream into an oil sprayed Pyrex dish.
- Whisk two large eggs and add this into the ham mixture. Combine thoroughly.
- Microwave broccoli while in bag for about 5 minutes. Create holes into the bag before adding into the ham mixture. Combine well. Add 2 cups of finely shredded cheese on top of dish.
- Crumble the leftover cornbread and mix it with butter into a separate bowl. Microwave until butter has melted. Add this to cornbread and combine until moist. Top this over the cheese.
- Bake at 350°F for about 60 minutes.
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This is a delicious cornbread recipe that is so easy to prepare but truly satisfying!
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INGREDIENTS
1 3/4 cups self-rising cornmeal
2 eggs
1 3/4 cups buttermilk
2 – 3 Tbsp. sugar, optional
3 Tbsp. bacon drippings or other shortening
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DIRECTIONS
- Stir eggs and buttermilk. Mix in cornmeal and sugar, combining well.
- In a black iron skillet, add the bacon drippings and place it into the oven, heating well. Pour the hot bacon drippings into the cornmeal mixture and back into the hot skillet.
- Place the skillet into a 450 degrees F preheated oven and bake for 1/2 hour. Serve with butter.
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You can add salsa, Rotel or hot sauce for this recipe for an added twist!
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INGREDIENTS
•1 recipe of cornbread
•1 envelope ranch dressing mix
•1 cup (8 oz)light sour cream
•1 cup light mayonnaise
•2 cans (16 oz each) pinto beans, rinsed and drained
•2-3 cups shredded cheddar cheese
•10 slices bacon, fried very crispy, and crumbled
•1 can whole kernel corn, drained
•1/2 cup each of green bell pepper and green onion, diced and 2 chopped tomatoes
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There are times when my family don’t feel like eating my cornbread recipe. Fortunately, this delicious recipe makes them enjoy cornbread in a whole new light.
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INGREDIENTS
1 8×8 pan cornbread, cut into cubes
4-6 slices bread, cut into cubes
3 cups chopped, cooked chicken
2 cans cream of chicken soup
1 cup chicken broth
2 tsp rubbed sage
1 tsp onion powder
salt and pepper to taste
1 cup shredded cheese for the top
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(3 votes, average: 4.67 out of 5)
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(4 votes, average: 3.50 out of 5)
