eat until well blended. Combine buttermilk with baking soda and stir
ixing bowl, combine eggs and buttermilk, mixing with a wire whisk
0 x 12 dishes). Crumble cornbread into 5 quart mixing bowl
Prepare and bake an 8-inch square pan of Southern Style Cornbread. Cool and crumble into a large mixing bowl; set aside.
ix baking soda into buttermilk.
Mix buttermilk mixture into flour mixture
stiff mush. Whisk in buttermilk gradually, breaking up lumps until
side.
Combine bread and cornbread into a large bowl. Pour
Mix all ingredients until smooth.
Turn into a hot, well-oiled pan.
Smooth oil over entire top of batter.
Bake in a preheated 425\u00b0 oven until sides shrink from pan, approximately 25 minutes. Serve immediately.
Double this recipe for cornbread dressing.
This cornbread is best baked in a
large bowl, combine crumbled cornbread, dried white bread slices and
Mix everything except oil with buttermilk which has the baking soda in it.
Spray a large iron skillet with Pam.
Put the oil and batter in the skillet and bake 15 to 20 minutes at 350\u00b0, or until the cornbread is golden brown.
Preheat oven to 400\u00b0.
Grease well a 10-inch iron skillet or 9 x 9-inch baking pan.
Mix together cornmeal, baking powder, baking soda, salt and sugar until well combined.
In separate bowl, mix together buttermilk, beaten eggs and drippings (or butter).
Add liquid mixture to dry ingredients.
Stir until dry ingredients are just moistened.
Pour batter into skillet or pan and bake 30 to 35 minutes or until lightly brown.
Serve hot with butter.
Mix all ingredients except cornbread mixture.
Pour into 10-inch casserole dish and level.
Prepare cornbread mixture according to directions and pour over turkey mixture.
Bake until golden brown, 20 to 30 minutes, at 450\u00b0.
ilk can be substituted for buttermilk. Also, recipe can be baked in
Combine dry ingredients.
Add buttermilk, margarine and eggs, mixing just until moistened.
Pour into well-greased 15 1/2 x 10 1/2-inch jelly roll pan.
Bake at 425\u00b0 for 20 to 25 minutes or until golden brown.
Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk.
Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well.
Pour batter into hot pan. Bake at 450\u00b0F for 25 minutes or until bread is golden. Cut into squares.
Preheat oven to 350\u00b0; grease an 8\"x4\"x3\" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.
Heat oven to 450 degrees.
Grease a 10-inch cast iron skillet.
Mix all ingredients. Beat vigorously 30 seconds.
Pour batter into pan.
Bake about 20 minutes, until golden brown.
Serve warm.
ntil foamy then whisk in buttermilk. Add the rest of the
25 degrees.
Stir together cornbread mix and 2/3 cup