Cornbread
arabellamiller
13 years ago
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annie1992
13 years agojojoco
13 years agoRelated Discussions
Frozen cornbread?
Comments (18)Truthfully, Ann, I make both recipes. I found this one when I was trying to use up eggs and buttermilk, my recipe has two eggs instead of one, not really a lot of help, LOL, and the sugar content didn't figure into the equation at all. My girls grew up on the sweet Johnny Cake that Grandma made and Elery grew up on the completely unsweetened white cornmeal type cornbread that his mother made, and never the twain shall meet. (grin) by the time the butter melts in and I drizzle the honey over it, it's plenty sweet! Since Elery likes buttermilk to drink, I often buy it, but if he's not here, I try to find ways to use it up. That cornbread is one of them, pancakes are another. Annie...See MoreAre you bread or cornbread or both
Comments (23)I had never heard of bread dressing growing up. I can't even imagine sausage in it. Here is ours: Here is my Grandmother Lillian Huffman Fitch's Dressing Grand Bay, Alabama. (As close as I can come). 1 5" pan cornbread 4 slices stale bread 1 cup chopped onion 1 cup chopped celery giblets from turkey 2-3 eggs 1 container oysters poultry seasoning to taste (extra sage) (McCormick's) Simmer giblet in water until tender. Remove and let cool. Add chopped onion and celery to pan and add water if necessary. Cook until onion is clear and celery is tender. Drain oysters, check for shells, and coarsely chop. Break cornbread and stale bread in large bowl. Add oysters, onion, celery (with cooking water), and eggs. Add poultry seasoning and sage to taste. Add neck, tail meat and gizzard (chopped). Save liver for gravy. Add up to half of turkey drippings. (The rest is for the gravy.) ( You can add the reserved juice from the oysters, just check for shells.) Bake at 350* until firm and lightly brown. We never stuffed the turkey, because she didn't think that was enough dressing. This will make a lasagna pan of dressing. I keep and freeze the extra dripping from the previous turkey, so I can make ahead. This is very adjustable. I taste and add. Raw eggs have never made me sick in 65 years. If you just can't do that, taste before the eggs and add eggs last. I have added (gasp) a can of Campbell's mushroom soup when I didn't have enough drippings....See MoreCornbread melts aluminum foil?
Comments (16)Along w/ acidic things like buttermilk being a factor, baking powder also contains an acid (tartaric), doesn't it? Check the box ingredients list: I've a hunch there might be citric acid in there too. I also use either waxed paper or parchment to create a barrier between foods and foil when wrapping or covering things for storage, but only if the foil will be in direct contact w/ those foods....See MoreHave you ever had "BROCCOLI CORNBREAD"?
Comments (32)@hhireno that Broccoli slaw looks really good, thx! I don't mind them with mayo and bacon but i prefer a cleaner, fresher taste. On an entirely different note, I lobbied to make broccoli cornbread as a side with our BBQ* chicken tonight. I have one who vetoed cornbread, so I had to satisfy my craving with a broccoli casserole. This one was quite good. To make it a tad healthier, I doubled the broccoli and kept all the other msmst the same. Personal preference, I used cream of celery instead of cream of chicken, and greek yogurt. We all liked it. https://numstheword.com/cheesy-broccoli-casserole/ * If you are so inclined to make your own BBQ sauce, you probably have a recipe already. I rarely make BBQ so did not have my own sauce recipe. I highly recc this one (and the rub) from Serious Eats, and the indirect grilling method. https://www.seriouseats.com/easy-basic-barbecue-rub-sauce-all-purpose-recipe...See Morearley_gw
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