I love cornbread. I never make it to serve as a side. I like it sweet and served for breakfast. I have two recipes that I use interchangeably and I bake the cornbread in my cast iron pan, loaves, round cake pans or muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Cornbread Loaf ============== 1-1/2 cups yellow cornmeal 1 cup all purpose flour 1/3 cup sugar 1 teaspoon salt 1 tablespoon baking powder 2 eggs 6 tablespoons melted and cooled butter 8 tablespoons melted and cooled vegetable shortening 1-1/2 cups milk preheat the oven to 400°. sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not overbeat. Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet. Home Cookin Chapter: Recipes From Thibeault's Table Cornbread Muffins ================= I have a number of cornbread recipes That I make but this is the most Tender, Melt in your mouth cornbread recipe You can make it in muffin tins, loaf Pan Or a springform pan 1 egg 1/2 cup melted butter 1/4 cup vegetable oil 1 cup milk, warmed 1 cup cake flour 2/3 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 3 tablespoons sugar . Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan.

I've done that for the past few years since I never know how mobile I'm going to be from one day to the next. As soon as I make the stuffing I spread some out and cool it down, then bag it up and freeze it uncooked. That's for stuffing the Christmas bird. Then I stuff the Thanksgiving bird plus make a big pan to bake. I then take half of the baked stuffing and freeze it for the leftovers for Christmas. I love a good turkey and stuffing sandwich and I can eat stuffing and gravy for days. Smiles. If I am reheating the previously baked stuffing I do like to splash it liberally with some turkey or chicken stock before heating. Oh, almost forgot, I often make even more stuffing when I'm making it and take some of the uncooked stuffing and freeze a few smaller baggies to use in future for stuffed pork chops. That's what I'll be doing tomorrow. I have 4 loaves of bread to make into all that stuffing. Since I'm making so much, I'll be using the food processor to slice all that celery and onion and the electric knife to cut the bread. Mmm... can almost smell it.

This is a potluck favorite around here. I have not made it but sure have eaten. When someone takes it to potluck, they always go home with an empty dish. ***You can add whatever your like but this is pretty much the basic Cornbread salad Ingredients: â¢1 recipe of cornbread â¢1 envelope ranch dressing mix â¢1 cup (8 oz) sour cream â¢1 cup mayonnaise â¢2 cans (16 oz each) pinto beans â¢2 cups shredded cheddar cheese â¢10 slices bacon, fried very crispy, and crumbled ⢠2 cans whole kernel corn, drained ⢠1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes Preparation: Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently. Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers. Cover and chill for at least 3 hours. When ready to serve, stir the whole mess together! This is also great without ranch dressing package mix. Plus, you may add any veggies you want

Wild Haired Mavens - My BFF wanted a bean pot like my Memere's. It took us 4 trips to the Brimfield Antique Flea Market but we finally found one. That was 10 years ago and I think she paid $60 for it. Good luck in your search! :-) lindac92 - Boston Baked Bean are traditionally made with Navy beans but in our famiily we had both Baked Navy Beans and Baked Kidney Beans and yes the recipe is the same. Here's the one I use. 1 lbs. dried beans (kidney or pea/navy beans) ½ lb. lean salt pork 1 medium yellow onion, cut in half 1½ cups molasses 1 heapin’ tablespoon dry mustard ½+ cup brown sugar Hot water Rinse the beans in cold water. Remove any floating beans or debris. Drain the beans. Preheat oven to 250o. Adjust racks to bottom half of oven. Rub the inside of the bean pot with the salt pork. Place beans in bean pot. Add molasses, brown sugar and mustard. Stir mixture. Place onion halves in beans and press down into bean mixture. Place the salt pork on top of bean mixture. Add enough hot water to just cover beans completely. Cover bean pot and place in oven. Bake beans for 8 hours, checking beans every 2 hours, adding hot water to just cover the beans and stirring gently to incorporate. You will add the last of the hot water 2 hours before the end of the cooking time. There’s an old adage about the disastrous results of stirring the beans so use restraint or you’ll “bruise” the beans. During the last 2 hours, you should just barely be able to see the juice in the beans. Don’t add too much water toward the end or you’ll end up with soupy beans. Remove the beans from the oven, remover the salt pork and gentley stir. Serve directly from the bean pot or pour into a serving bowl. A lot of folks soak their beans before cooking, I don't, I just cook them longer. That way they get infused with all the flavors not water. I can bake 2 lbs of beans in each bean pot. I normally only use 12 oz. of salt pork for 2 lbs. of beans but if I am only making 1 lb. of beans, I still use a 1/2 lb. Not sure why but it seems to work best this way. LOL I typically serve this with "Church Relish" and either ham or hot dogs.