Giant Cornbread For A Crowd Recipes

CORNBREAD DRESSING FOR A CROWD

Steps:

• In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine cornmeal, flour, baking powder, baking soda and salt.
• Combine eggs, buttermilk and oil; stir into dry ingredients just till moist.
• pour into greased 13x9 inch pan and a greased 9 inch square pan.
• Bake at 425° for 20-25 minutes till toothpick come out clean.
• Serve warm.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees with rack in center. Place shortening in a 9-to-10-inch cast-iron or other ovenproof skillet, and transfer to oven to heat.
• In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt; set aside. In another bowl, whisk together milk and eggs. Pour milk mixture into flour mixture; stir just until combined. Do not overmix; batter should be lumpy.
• Carefully slide out oven rack. Pour batter into hot skillet. Cook until cornbread is golden brown and firm to the touch, about 25 minutes. Let stand, uncovered, overnight.