Moms Southern Cornbread Recipes

MAMA'S SOUTHERN CORNBREAD DRESSING

Mama's Southern Cornbread Dressing image

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16

Ingredients

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
Combine cornbread and stale bread cubes in a large bowl. Set aside.
Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

MOM'S SOUTHERN CORNBREAD

Mom's Southern Cornbread image

My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.

Provided by msjill111

Categories Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon bacon grease (can use vegetable oil but flavor will differ)
1 1/4 cups flour
1 1/4 cups white cornmeal (can use yellow)
1 egg
3 teaspoons baking powder
1 -1 1/2 cup milk

Steps:

Turn oven to 400 degrees.
Put bacon grease into cast iron skillet.
Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
Add bacon grease to batter and pour back into skillet.
Bake for about 45 minutes-it will be very golden brown.

Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1

MOM'S SOUTHERN CORNBREAD

Mom's Southern Cornbread image

My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.

Provided by msjill111

Categories Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon bacon grease (can use vegetable oil but flavor will differ)
1 1/4 cups flour
1 1/4 cups white cornmeal (can use yellow)
1 egg
3 teaspoons baking powder
1 -1 1/2 cup milk

Steps:

Turn oven to 400 degrees.
Put bacon grease into cast iron skillet.
Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
Add bacon grease to batter, mix well and pour back into skillet.
Bake for about 45 minutes-it will be very golden brown.

Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1

MOM'S BUTTERMILK CORNBREAD

Mom's Buttermilk Cornbread image

This recipe was given to me by my mom. Good old Southern skillet cornbread.

Provided by MarkWayne

Categories Cornbread

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg

MOM'S SOUTHERN CORNBREAD DRESSING

Mom's Southern Cornbread Dressing image

this has been passed down through the generations in our family.

Provided by Melody Flynn @MissFlynnAgain

Categories Other Side Dishes

Number Of Ingredients 7

Ingredients

1 package(s) bread cubes, seasoned for stuffing
1 large onion, chopped
6 large boiled eggs, chopped
1 can(s) 49-1/2 oz chicken broth
4 box(es) jiffy cornbread mix, cooked per box instructions
2 bunch(es) scallions, chopped
- salt and pepper to taste

Steps:

In a large bowl, prepare 4 boxes Jiffy cornbread mix per box instructions. Pour into a 9x13 greased pan and bake until done. Remove from oven and cool.
Crumble cooled cornbread and mix with bread cubes, onions, eggs and seasonings and add chicken broth a little at a time until moistened (you may not need the whole can). Add to pan with turkey during the last hour of cooking time.

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