Mississippi Cornbread Recipes

UPSIDE-DOWN CORNBREAD CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

MISSISSIPPI CORNBREAD

Steps:

• mix all ingredients together and pour into greased pan or baking dish.
• bake at 375* for 45 minutes or until done.

MISSISSIPPI CORNBREAD SALAD

Steps:

• 1. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside.
• 2. Combine tomatoes, bell peppers, and onions, gently toss.
• 3. Crumble half the cornbread into a 3 quart trifle bowl or a large salad bowl.
• 4. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture. Repeat layers. Cover and chill 3 hours.

MISSISSIPPI CORNBREAD

Steps:

• Preheat oven and skillet to 450 for at least 10 minutes to ensure skillet is properly heated. Mix dry ingredients. Add liquid and beat thoroughly. Mixture should not be too thick. Add eggs. Break yolks and give three whips of the spoon and stop. DO NOT BLEND! Remove skillet and set on level surface. Spray with PAM. Add the vegetable oil or bacon drippings and allow to pool. Pour batter directly onto this pool of oil slowly, allowing it to spread. It should immediately begin to fry. Replace in oven and bake for 5 minutes. After 5 minutes, pour on the melted butter in a circle around the batter. Bake for another 5-10 minutes until batter is firm and golden. Remove and invert over a paper covered plate. Let stand 2 minutes before cutting.