Aunt Lucys Cornbread Recipes

AUNT JEMIMA CORNBREAD RECIPE

Aunt Jemima Cornbread Recipe image

In just 35 minutes you will have this recipe ready. It's very easy to do, with just a few ingredients and simple step by step. Let's go?

Provided by TheChef

Number Of Ingredients 8

Ingredients

1 cup All-purpose flour
1 cup Cornmeal
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
3 tbsp Vgeetable oil
1/2 cup Milk
2 Eggs

Steps:

Preheat the oven to 400F.
Line an 8x8 inch baking dish with parchment paper and set aside.
Whisk together the flour, cornmeal, baking soda, baking powder, and salt in a large bowl. Stir in the oil and milk until well combined.
Add the eggs and mix until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow cooling for a few minutes before slicing and serving.
Enjoy!

AUNT DOT'S CORNBREAD DRESSING

Aunt Dot's Cornbread Dressing image

My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.

Provided by ICookUCookWeCook

Categories < 60 Mins

Time 1h

Yield 1/2 cup, 12 serving(s)

Number Of Ingredients 14

Ingredients

4 -6 boneless chicken thighs
4 cups cornbread
2 cups seasoned bread crumbs
2 -3 cups chicken broth
3 eggs
1 (5 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon sage
1/4 cup butter
2 cups celery
1 cup onion

Steps:

Boil chicken thighs until tender and shred into pieces when cool enough to handle.
Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
Add the onions, celery, milk, soup, salt, pepper, and seasonings.
Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
Beat eggs slightly and add to mixture.
I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.

Nutrition Facts : Calories 242.8, Fat 13.2, SaturatedFat 5.4, Cholesterol 94.5, Sodium 1085.4, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 12.2

MARYANNE'S CORNBREAD

Maryanne's Cornbread image

This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.

Provided by Maryanne

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups biscuit baking mix
1 cup white sugar
2 ½ teaspoons baking powder
½ cup yellow cornmeal
3 eggs
1 ¼ cups milk
1 cup butter, melted
2 cups frozen corn kernels, thawed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.

Nutrition Facts : Calories 398.9 calories, Carbohydrate 46.9 g, Cholesterol 89.2 mg, Fat 21.9 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 617.6 mg, Sugar 19.5 g

AUNT MARCIA'S TENNESSEE SWEET CORNBREAD

Aunt Marcia's Tennessee Sweet Cornbread image

When I was 18, my mother gave me my first cookbook and this is one of the first recipes that I wrote on one of the blank pages. My Aunt Marcia makes the best cornbread in the world. It is even better the next day (if there is any left) crumbled up in a glass of cold buttermilk. Because I grew up in the southwest and only...

Provided by Sherry Blizzard

Categories Other Breads

Time 35m

Number Of Ingredients 8

Ingredients

1 c yellow cornmeal
1 c flour
1/2 c sugar
4 Tbsp baking powder
1 tsp salt
2 eggs
1 c milk
1/4 c vegetable oil

Steps:

1. Preheat the oven to 425F. Generously oil a cast iron skillet.
2. Mix first 5 ingredients together in a bowl.
3. Add the remaining 3 ingredients and mix well. (If you want to add jalapenos, green chile or bacon bits, do so now).
4. Pour into the cast iron skillet.
5. Bake 20-25 minutes. Remove from oven. Serve each slice with lots of butter!

AUNT LUCY'S CORNBREAD

Aunt Lucy's Cornbread image

This is a very simple cornbread recipe from my dad's sister who lives in Danese, WV. I did discover, however, that "bread flour" is not the same as "self-rising flour" ... duh! As my aunt does, I use a cast-iron skillet and only use that for this specific baking need. Of course, if you do not have a cast-iron skillet then a 8x8 baking pan will do. The cornbread will rise about 1" but if you like a thicker cornbread then you'll want to add baking powder to get that additional rise. Also, while it's heating up, I'll put my skillet in the oven so the crust/bottom of the cornbread will have a nice (slight) crunch to it. If you prefer a softer cornbread just pour the mixture into the cold seasoned skillet or baking pan that has been coated in oil or baking spray. This recipe makes a great staple and easy meal with pinto beans, or crumbled up in a bowl with buttermilk poured over top of it -- that's how my dad likes it. ENJOY!!

Provided by KyAmy

Categories Quick Breads

Time 30m

Yield 10 slices (depending on how big pieces are cut), 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups self-rising cornmeal
1/4 cup self-rising flour
1 -1 1/4 cup buttermilk (adjust for consistency)
2 tablespoons vegetable oil
1 1/4 teaspoons baking powder (optional)
1 teaspoon salt (optional and to taste)
1/4 cup sugar (optional and to taste)
oil (for skillet or pan) or cooking spray (for skillet or pan)

Steps:

Heat oven to 450 degrees. Spray baking pan or coat skillet with drop or two of vegetable oil.
Mix all ingredients (including optionals, if being used) together until well blended. (The 2 Tbsp of oil goes in the mixture, not just for the pan -- found this out AFTER my first batch!) May need to adjust amount of buttermilk to get the correct consistency. An additional 1/4 cup to get a more pliable mixture to pour into the skillet should work.
Bake until golden brown on top and/or tests done.

Nutrition Facts : Calories 313.4, Fat 9, SaturatedFat 1.4, Cholesterol 2.5, Sodium 1315.5, Carbohydrate 53.4, Fiber 3.3, Sugar 15.4, Protein 6.6

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