Daddys Cornbread Recipes

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BIG DADDY'S SWEET CORN SPOON BREAD



Big Daddy's Sweet Corn Spoon Bread image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

2 1/2 cups corn kernels, fresh or frozen and thawed
5 eggs
2 tablespoons unsalted butter, cubed small
2 tablespoons sugar
1/2 cup milk
1/2 cup grated mozzarella cheese
6 slices bacon, cooked crisp and crumbled
1 tablespoons smoked paprika
1 teaspoon cayenne pepper
1 1/2 tablespoons salt
1 tablespoon cracked black pepper
1/4 cup Parmesan
3 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the corn and eggs in blender and puree until thick and smooth. Transfer the puree to a bowl. Add the butter, sugar and milk and fold gently to incorporate well. Stir in the mozzarella cheese and bacon. Add the smoked paprika, cayenne, salt and pepper. The mixture should be thick and creamy.
  • Pour the corn mixture into a greased souffle dish and sprinkle with the Parmesan and parsley. Bake until browned, about 45 minutes. Let cool for about 15 minutes before serving. Serve warm.

DADDY'S CORNBREAD DRESSING



Daddy's Cornbread Dressing image

Daddy made cornbread dressing like you have never tasted...melt in your mouth yummily. My absolute favorite food of the holidays. He is no longer here with us...so I make it now because he lives on through what he enjoyed. I hope ya'll enjoy it too. :)

Provided by BJ Wright @skyeyes1977

Categories     Other Side Dishes

Number Of Ingredients 9

8 cup(s) cooked cornbread, crumbled
2 can(s) cream of celery soup
2 can(s) cream of chicken soup
4 stick(s) celery
1 large sweet onion
1 large green bell pepper
3 or 4 cup(s) turkey broth
1/2 stick(s) butter, melted
- salt and pepper (to taste)

Steps:

  • Preheat oven to 400*
  • Crumble cornbread in a large mixing bowl. Add celery, onion, and bell pepper. Stir well.
  • Add cream of chicken, cream of celery, butter, and 2 cups broth to cornbread mixture; stir until mixed thouroughly.
  • Add remaining broth, 1/2 cup at a time, until desired consistancy is reached (as it bakes it will dry out some). Add salt and pepper to taste.
  • Pour into deep 9 by 13 in. baking pan. Bake 40 to 45 mins @ 400*.

DAD'S BUTTERMILK CORNBREAD



Dad's Buttermilk Cornbread image

I was told this was My dad's Grandma's recipe for a sweet, moist cornbread likely to become your favorite!!

Provided by CHEF GRPA

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 8

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • 1. Preheat oven to 375*F. Grease an 8 inch square pan.
  • 2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • My Note: Just wanted to mention a few things in response to. First, I mix all ingredients in the pan I melt the butter inches Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Based on some, I want to clarify something. I use a regular pot to melt my butter inches After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing inches After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it inches I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/08 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it.
  • 11/24/12 I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 Celsius fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 inches skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.
  • You had dry bread -- 1/4 lb not 1/4 cup butter! This might have made a difference if you read it wrong, 1/4 lb. is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 minute !
  • The recipe is fantastic as written, but after making this recipe a few hunder times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9

MY DADDY'S CORN PONE



My Daddy's Corn Pone image

Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.

Provided by Candace Gallagher

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 2h

Yield 12

Number Of Ingredients 8

2 cups cornmeal
½ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups water
¼ cup butter
1 ½ cups milk
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
  • Stir cornmeal, sugar, flour, and salt together in a large bowl.
  • Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
  • Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g

DADDY'S FRIED CORNBREAD



Daddy's Fried Cornbread image

Fried Cornbread is a specialty of my daddy. Simple and delicious. you can add cracklings, corn, green chilies and onion.

Provided by Georgane Vann @Georgart53

Categories     Flatbreads

Number Of Ingredients 3

2 cup(s) yellow cornmeal
2 teaspoon(s) salt
4 to 5 cup(s) rapidly boiling water

Steps:

  • Put water on to boil. It's always difficult to determine exactly how much you will need. Mix the cornmeal with salt, pour 4 cups in and reserve 1 more just in case. Stir it very good. Let it cool a little while about an hour. Batter should be stiff and easy to mold by hand into patties. The patties should be about 3 inches in diameter and 1/2 an inch thick. It helps to keep your hands wet, so I usually keep a bowl of water to dip my hands in.
  • Into a hot cast iron skillet pour in 1/2 inch of oil. When the oil shimmers, place the patties in. Let them fry on that side until it turns over easily with a spatula. If it doesn't want to turn over, it probably is not done enough yet. When it is turned over let brown on the other side, then flip back over if it isn't brown enough on either side. You will need to adjust the heat so that it's not on screaming high, but not so low that the breads soak up too much grease. I'll edit this next time I make them and try to get better info for you.
  • Drain on paper toweling and keep in a warm oven until ready to serve. In a 10 inch skillet you should be able to get four or five in at the same time. We either cut them and butter the insides or just butter the top. Great with chili soup or beans.

GRANDDADDY'S CORNBREAD DRESSING



Granddaddy's Cornbread Dressing image

This is the dressing my Granddaddy made very Thanksgiving during my childhood. He taught me to make it when I was 7 or 8 years old. I have been making it every year since.

Provided by Beverley Williams @Beverley1991

Categories     Savory Breads

Number Of Ingredients 9

1 - 9x13 inch pan cornbread
12 - prepared biscuits
1 medium onion
4 stalk(s) celery, peeled
1 can(s) chicken broth
2 tablespoon(s) parsley flakes
2 teaspoon(s) sage, dried
1 tablespoon(s) rosemary, dried
1 tablespoon(s) thyme, dried

Steps:

  • Preheat oven to 425 degree. Grind cornbread, biscuits, onion and celery. I use a grinder but you can use a food processor if you don't have a grinder.
  • Add parsley, sage rosemary and thyme. You can adjust the amounts to suit your taste.
  • Start mixing it with your hands.
  • Add broth, a little at a time, mixing as you go. Keep adding broth until mixture is moist but still firm and sticky.
  • After mixed very well, press into an ungreased, 9x13 inch baking pan.
  • Bake at 425 degrees for 30 minutes to 1 hour until a toothpick inserted in the middle comes out clean.
  • Let cool slightly before cutting into squares to serve.
  • Great covered with gravy.

DADDY'S CORNBREAD



Daddy's Cornbread image

My Daddy(Charlie Hall) made the best cornbread. It goes wonderful with just about anything that you would eat cornbread with. Even if you just want a glass of cornbread and milk you can't go wrong with this. Also, I prefer this recipe with buttermilk, but my sister-in-law made it with regular milk and it was very good as well. So, it's up to you on the buttermilk or sweet milk but I'd use whole sweet milk not low fat or fat free...Tina

Provided by Tina Murphey @TMurphey

Categories     Soups

Number Of Ingredients 5

2 cup(s) self rising cornmeal
1 cup(s) self rising flour
2 large eggs
1/4 cup(s) vegetable oil(best with crisco)
1 1/2 - 2 cup(s) buttermilk

Steps:

  • Preperation: Pre-heat oven to 425. Grease with shortening or Spray with Pam a 9" cast iron skillet or a round cake pan until well coated .
  • Mix all dry ingredients in a large mixing bowl. Add eggs and vegetable oil. While Stirring add buttermilk until all dry ingredients are wet and mix is slightly moist, but still thick. Note: If after stirring...mix is still too dry, add more buttermilk, remembering that it is cornbread and is supposed to be thicker than cake mix, but not as thick as cookie mix.
  • Pour into skillet or cake pan and bake in pre-heated oven for approximately 20-25 minutes or until golden brown. If unsure insert a toothpick and when it comes out dry it is done. Do not over cook.

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