Julies Cornbread Recipes

JULIE'S CORNBREAD

Julie's Cornbread image

Make and share this Julie's Cornbread recipe from Food.com.

Provided by puppitypup

Categories Quick Breads

Time 25m

Yield 1 9x9 pan, 9 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon bacon grease, to grease the pan
3/4 cup cornmeal
1 1/8 cups flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper (optional)
1/3 cup vegetable oil or 1/3 cup shortening
1 egg, beaten
1 cup milk

Steps:

Preheat oven to 375 degrees. Grease 8x8 or 9x9 pyrex pan with bacon grease.
Mix dry ingredients. Cut in shortening.
Stir milk and egg into mixture just enough so that the ingredients are barely incorporated. Don't overmix.
Pour into greased 8x8 or 9x9 pyrex pan and bake at 375 degrees for 17-20 minutes or until nicely browned.

Nutrition Facts : Calories 206.1, Fat 10.6, SaturatedFat 2.1, Cholesterol 27.8, Sodium 300.1, Carbohydrate 24.1, Fiber 1.2, Sugar 3, Protein 4

JULIE'S CORNBREAD

JULIE'S CORNBREAD image

Categories Bread Bake Hominy/Cornmeal/Masa

Yield 8 wedges

Number Of Ingredients 11

Ingredients

1.5 C corn meal
1 tsp salt
1 tsp baking soda
1 C milk, can add milk if batter is too stiff
1 C sour cream
1 egg
2 TBSP olive oil (sizzling hot)
Optional Ingredients:
1/2 C frozen corn
1 can chopped green chiles, drained
1/2 C Sharp Chedder Cheese

Steps:

Instructions: Preheat oven to 450 degrees. Sift together dry ingredients In seperate bowl, beat egg, then add milk and sour cream; add optional corn, chiles and/or cheese. Mix just enough to form batter. Heat oil in iron skillet until just starting to smoke; coat sides and bottom. Mix wet ingredients into dry until lightly moistened. Carefully pour hot oil into batter, stir to incorporate, should be quick. Pour batter into iron skillet. Bake for 20-25 minutes.

JULIE'S CORNBREAD DRESSING OR STUFFING

Julie's Cornbread Dressing or Stuffing image

This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe recipe #200737 or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )

Provided by puppitypup

Categories For Large Groups

Time 4h

Yield 1 large pan, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 pan cornbread (not sweet)
1 (16 ounce) bag cheap white bread
3 stalks celery
1 onion
6 eggs
2 teaspoons sage
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
3 -4 cups turkey broth or 3 -4 cups chicken broth

Steps:

DAY BEFORE OR EARLY IN THE DAY.
Make cornbread.
Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
Dice celery and onion and keep refrigerated.
2 1/2 HOURS BEFORE SERVING.
Crumble cornbread by hand into the bowl with the bread.
Add the eggs, sage, salt and pepper.
Add 2 cups of turkey broth.
Add the cream.
Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
1 1/4 HOUR BEFORE SERVING.
Place dressing in the oven.
Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
Serve and enjoy!

Nutrition Facts : Calories 137.2, Fat 5.7, SaturatedFat 2.6, Cholesterol 89.2, Sodium 378.4, Carbohydrate 16.2, Fiber 0.9, Sugar 1.8, Protein 5.1

JULIA CHILD'S CORNBREAD STUFFING

Julia Child's Cornbread Stuffing image

I went to school 2,000 miles away from my midwestern home and then booked to the opposite coast upon graduating -- I've spent 7 Thanksgivings at various houses because I couldn't afford to go home, so I've tasted a lot of families' stuffings and none of them hold a candle to my mom's. Well I guess it's not really my mom's recipe, but I don't care. It's awesome.

Provided by enigmused

Categories Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

5 cups cornbread, crumbled (use 1 box of Jiffy corn bread mix for this. since I'm not sure what ingredients the mix requires, yo)
1 lb sausage meat
2 cups chopped onions
1 1/2 cups celery ribs, chopped
2 cups breadcrumbs, unseasoned, lightly pressed down
2 eggs, lightly beaten
3 tablespoons dried sage (more if you like)
4 ounces melted butter
salt
pepper

Steps:

Prepare cornbread according to mix directions.
Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.

Nutrition Facts : Calories 791.4, Fat 59.3, SaturatedFat 24.1, Cholesterol 220.1, Sodium 1380.1, Carbohydrate 32.8, Fiber 3.2, Sugar 5.1, Protein 30.7

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