Aunt Marcias Tennessee Sweet Cornbread Recipes

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

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!

GOLDEN SWEET CORNBREAD

Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

CHICKEN GREEN CHILI SHERRY'S WAY

Chicken Green Chili Sherry's Way image

Fall weather is upon us. This is a healthy and different alternative to traditional red chili con carne. I am using ground chicken in place of beef and freshly cooked pinto beans from my family's bean farm in Colorado to create a spicy chili. This is a real belly-warmer. Feel free to use canned green chile and eliminate the...

Provided by Sherry Blizzard

Categories Chili

Time 4h45m

Number Of Ingredients 22

Ingredients

SAUTE UNTIL CHICKEN IS DONE:
1 lb ground chicken
1 Tbsp olive oil
1 medium onion, diced
2 jalapenos, seeds and stems removed, diced fine
4 Tbsp granulated garlic
2 clove garlic diced
SPICES:
1 Tbsp ground cumin
1 1/2 tsp corriander
1 Tbsp salt
1/2 tsp pepper
2 box chicken stock (32 oz)
2 c pinto beans divided into 1 cups see instructions.
12 green chiles, peeled, seeded, ribbed and rough chopped (you can use canned green chile instead if you want)
GARNISH
1/4 c cilantro
1/4 c monterey jack cheese, shredded
tortilla chips or small flour tortillas
OPTIONAL:
avocado, diced
dollop, sour cream

Steps:

1. What you need:
2. Saute the ground chicken, onions and jalapenos in olive oil until the chicken is done and jalapenos/onions are somewhat tender. Transfer to a crock pot.
3. To the crockpot add the stock and spices. Add 1 cup pinto beans and the rough chopped green chile. Cook on high for 2 1/2 hours.
4. Puree the other 1 cup pintos. They will be the thickening agent later on.
5. Add the pureed pintos and cook on low for another 2 hours.
6. Place some tortilla chips or torn tortilla pieces at the bottom of the bowls. Spoon over the chili. Top with shredded cheese and a sprinkle of cilantro.
7. Serve with some sweet cornbread and butter. https://www.justapinch.com/recipes/bread/sweet-bread/aunt-marcias-tennessee-sweet-cornbread.html

I'M A SOUTHERN GIRL NOW....POT LIKKER SOUP

I'm a Southern Girl Now....Pot Likker Soup image

Southern Food=Soul Food=Comfort Food...Pure and simple! If you love collard greens or any kind of fresh greens, soup, ham, and just good old fashioned southern cooking, this is for you. Even living in the interior of Alaska, I grew huge crops of greens (turnip, collards, mustard and kale) and pressure canned the the fruits and...

Provided by Sherry Blizzard

Categories Vegetable Soup

Time 35m

Number Of Ingredients 19

Ingredients

IN THE INSTANT POT, SAUTE FOR ABOUT 5 MINUTES:
2 Tbsp oil
2 medium onions, diced
2 c carrots, chopped
ADD IN, AND SAUTE FOR A MINUTE OR SO:
3 clove garlic, minced
ADD THESE INGREDIENTS, CLOSE THE LID SET TO "MANUAL" FOR 15 MINUTES: NOTE: YOU DON'T HAVE TO USE COLLARDS AND MUSTARD GREENS....USE WHAT YOU LIKE.
1 country ham hock
2-3 c diced cottage ham
2 pkg 1 lb. each frozen collard greens
2 pkg 1 lb. each frozen mustard greens
black pepper
1/2 tsp. red pepper flakes
32 oz chicken or turkey broth (i used my frozen turkey broth)
water to cover
REMOVE THE HAM HOCK TO COOL AND DICE THE MEAT, RETURN COOKED MEAT TO THE POT. ADD IN BLACK EYED PEAS.
1 can(s) 15 oz black eyed peas, don't drain
HEAT THROUGH AND SERVE WITH AUNT MARCIA'S SWEET CORNBREAD.
MY AUNT MARCIA'S TENNESSEE CORNBREAD: HTTPS://WWW.JUSTAPINCH.COM/RECIPES/BREAD/SWEET-BREAD/AUNT-MARCIAS-TENNESSEE-SWEET-CORNBREAD.HTML?R=1

Steps:

1. Easy as pie....follow the directions above.

WEST TENNESSEE CORN BREAD

West Tennessee Corn Bread image

My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee

Provided by Taste of Home

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 egg
1/4 cup mayonnaise
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
1/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. , Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 659 calories, Fat 33g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1106mg sodium, Carbohydrate 80g carbohydrate (26g sugars, Fiber 5g fiber), Protein 10g protein.

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