Grandpas Cornbread Recipes

GRANDMA'S CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

GRANDMA'S OLD-FASHIONED CORNBREAD RECIPE - (4.2/5)

Steps:

• Preheat the over to 400 degrees fahrenheit. Combine powder, soda, salt, sugar, cornmeal and flour in a large bowl. Combine buttermilk and eggs in a bowl. Place your iron skillet in the oven and put the 2 tablespoons butter into the skillet to melt. (You can substitute a 8x8 pyrex but it's not the same) Pour the buttermilk and egg mixture into the flour mixture and mix until just combined. Then add the melted butter. The batter should be lumpy and just a bit on the dry side. Pour this mixture into the hot iron skillet then bake for 20 minutes or until a knife inserted into it comes out just shy of clean. The primary difference in this recipe is the addition of the sugar. It makes a a sweeter recipe. I also increase the cornmeal and decrease the flour because I like my cornbread to be a bit "cornier."

GRANDPA'S CORNBREAD

Steps:

• Mix cornmeal and flour together. Cut in Crisco (with a fork) till like coarse crumbs. Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly. Pour into thoroughly greased and dusted with cornmeal 8" cast iron skillet. Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
• (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
• NOTE:You can bake in a 9x9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!

GRANDMA'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

GRANDMA'S CORNBREAD DRESSING

Steps:

• Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
• In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
• Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
• Note: Broth made from boiling a baking hen will be best but canned will work.

GRANDMA STANDARD'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Place the cornbread cubes into a large bowl. Set aside until needed.
• Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
• Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is golden brown, about 45 minutes.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Grease an 8 inch square pan.
• Melt butter in large microwavable bowl.
• Stir in sugar.
• Quickly add eggs and beat until well blended.
• In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

GRANDMA'S CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Mix all ingredients enough to blend well, by hand with big blending fork or on low with a hand mixer, enough to blend well.
• Pour into a greased 8 inch square pan.
• Bake for 20 minutes.
• This can easily be doubled & put in a 9 x 13 inch pan.