Granny Neels Company Cornbread Recipes

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GRANNY NEEL'S COMPANY CORNBREAD



Granny Neel's Company Cornbread image

Granny Neal is my culinary hero. Her grandaughter and I have been friends for many years. Granny Neal was a caterer in a very rural part of SW Virginia. She has written several cookbooks which are the backbone of my collection. This cornbread is particularly good when prepared in a cast iron skillet but is also yummy when made in a standard baking pan. I like this recipe because I never have buttermilk in the house but I frequently have sour cream.

Provided by Journey 88

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup self-rising cornmeal
1 cup cream-style corn
1 cup sour cream (I use the low fat variety)
2 eggs
1/2 cup vegetable oil
shortening or non-stick cooking spray

Steps:

  • Preheat oven to 425 degrees F (for cast iron skillet) or 350 degrees F for baking pan. Rub the inside of a 10" cast iron skillet with shortening (not butter) and place in oven as it pre-heats. If using a 9x9 baking pan, grease well with shortening or spray with pan spray and set aside.
  • Blend sour cream and eggs together with a fork until well mixed. Stir in oil and cream-style corn and gently combine. Add cornmeal and mix gently until there are no more lumps.
  • Carefully remove hot skillet from oven and pour mix in skillet. If using 9x9 pan, gently pour batter into pan and smooth with a spatula.
  • Place skillet or pan in oven and bake for approximately 25 minutes or until edges begin to brown and center develops small cracks. Remove from oven, cut into wedges or squares and serve hot with butter or apple butter.

Nutrition Facts : Calories 365.8, Fat 28.7, SaturatedFat 8, Cholesterol 87.4, Sodium 418.8, Carbohydrate 23.8, Fiber 1.9, Sugar 1.6, Protein 5.7

GINA'S CRUSTY CORNBREAD



Gina's Crusty Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
  • Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
  • Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.

Provided by Stacy

Categories     Cornbread

Time 45m

Yield 8

Number Of Ingredients 10

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

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.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg

GRANNY'S PERFECT CORNBREAD



Granny's Perfect Cornbread image

With a cast iron skillet & without a bunch of sugar, my Granny makes the best cornbread in the world.

Provided by JelsMom

Categories     Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups cornmeal
3/4 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon sugar
2 1/2 teaspoons baking powder
1/3 cup egg white
1 tablespoon egg white
1 1/2 cups skim milk
4 tablespoons vegetable shortening

Steps:

  • Preheat oven to 400°F.
  • Combine corn meal, flour, salt, & baking powder.
  • Combine beaten egg whites & milk, and then stir into corn meal mixture.
  • Add shortening & mix well.
  • Heat cast iron skillet & coat with shortening.
  • Pour mixture into heated pan & bake 20-25 minutes or until golden brown.

Nutrition Facts : Calories 163.5, Fat 6, SaturatedFat 1.7, Cholesterol 0.7, Sodium 309.8, Carbohydrate 23.2, Fiber 2.4, Sugar 0.4, Protein 5.2

GRANNY'S CORNBREAD



Granny's Cornbread image

This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating it...lol! It was the best! I love making these and my kids love eating them! The meal for this is labeled "extra fine" and I've found it at Winn Dixie and Walmart stores. It can be labeled as Hall's or others, but the texture is very close to that of flour. I have only been able to find it in the south. This is not a "healthy" type of cornbread. My granny used lard when making these but I use canola oil and it's still awesome! I also use an iron skillet just as she did and I use a "special" metal spoon that is just the right size to make these. I dip it into water before scooping up the mix and drop it into the hot oil. I get almost the same shape as Granny's! This can be deep fried as well.

Provided by Heartspell

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup extra fine ground cornmeal
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup water (heat to boiling)
1 egg
1/4 cup evaporated milk
oil (for frying)

Steps:

  • Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands). Brown on all sides and remove. Place on paper towels to drain off excess oil. Serve.

Nutrition Facts : Calories 63.2, Fat 2, SaturatedFat 0.8, Cholesterol 38.3, Sodium 138.8, Carbohydrate 9, Fiber 0.7, Sugar 0.1, Protein 2.6

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

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