Search Results for: cornbread

Cornbread Dressing

DSC_3230_edited-1

I have been making this cornbread dressing for 20 years and it comes from a precious grandmother (a former boyfriend’s grandmother) who knew about Southern cooking.  I met this sweet woman back in college and have been making many of her recipes ever since.

DSC_3232_edited-1

Simple Ingredients:

  • 1 (10in) pan of cornbread         
  • 2 Cups self-rising cornmeal
  • 1 1/2 Cups buttermilk
  • 1/4 Cup Corn Oil
  • 1 egg
  •  10 refrigerated biscuits
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 2 cans of chicken broth
  • 3 eggs
  • salt & pepper to taste
  • sage to taste ( I like a lot)

Make your pan of cornbread.  Click here for my Cast Iron Skillet Cornbread recipe.

DSC_3253_edited-1

Flip your cornbread out into a large bowl and break it up and allow it to cool while baking the biscuits.

Bake the biscuits according to the package directions and allow them to cool. Crumble the biscuits and add to the crumbled cornbread.

Add the rest of the ingredients to the bowl and stir completely. Spray an 11×13 baking dish with non-stick cooking spray.  Pour the batter and spread it out.  Slip the dish into a preheated 400 degree oven for 1 hour  or until a knife inserted in the middle comes out clean and top is a nice golden brown.

DSC_3362_edited-1

Serve with some gravy spooned on top and enjoy!

T

 

 

 

Advertisements

Cast Iron Cornbread

This is just simple Southern Cornbread made in a cast iron skillet.  In the country, there is no other way to make your cornbread.

Ingredients:

2 Cups Self-Rising Cornmeal

1  1/2 Cups buttermilk

1/4  Cup vegetable oil + another 1/4 Cup vegetable oil for skillet

1 egg

2 Cups self-rising Cornmeal.  (My preferred brand is White Lily but only because that is what my grandmama aways used.)

This means that the baking powder or baking soda which will help it rise has already been added.   Don’t get it confused with cornmeal mix which has milk, flour and shortenig already incoorporated.

1  1/2 Cups buttermilk

1/4 Cup vegetable oil

1 egg

With a fork, mix up the ingrdients.

Add another 1/4 Cup vegetable oil to a cast iron skillet.  Place the skillet in a 425 degree oven for 5 minutes.  This will heat the oil before adding the cornbread mixture to it.

Once skillet and oil are heated, add cornbread mixture to hot skillet.

Bake in a 425 degree oven for 20-25 minutes until the top is a golden color.

Simply Southern and Simply Good!

Enjoy!

T

RECIPE INDEX

APPETIZERS

BREADS

BREAKFAST

DESSERT

DRINKS

MEATS

PASTA

POULTRY

SALAD

SEAFOOD

 

SIDE DISH

SOUP

Smoked Sausage & Black Eyed Pea Soup

_DSC4722_edited-1

I love soup.  I.  LOVE.  SOUP!

Once the weather turns bitter cold, out comes my soup recipes.  I love to collect soup recipes and I don’t believe you can every have enough of them.  This recipe has been on hand for years and I still love it today as I did then.

_DSC4687_edited-1

INGREDIENTS:

  • 1 pound smoked sausage
  • 2 cans black-eyed peas
  • 1 onion
  • 1/2 teaspoon Tony’s seasoning
  • 4 cloves garlic
  • 3 teaspoons dried parsley (I had fresh on hand.)
  • 1 teaspoon dried thyme
  • 3 small potatoes (left those out of picture.)
  • 1 cup frozen spinach (I had fresh on hand.)
  • 6 cups chicken broth

_DSC4688

Dice up the onion and sausage.

_DSC4692_edited-1

In a large stock pot, brown the sausage with the onion.

_DSC4693_edited-1

Dice up your garlic and add this to the sausage and onion that are cooking.

_DSC4701_edited-1

Open up your black eyed peas and dump them in, juice and all.

_DSC4708_edited-1

Add chicken broth and stir.  Bring this to a boil.

_DSC4711_edited-1_DSC4700_edited-1

Dice up your potatoes and chop up your parsley.

_DSC4712

Roughly chop your spinach (well.. unless you are using frozen and then just pull it out.)

_DSC4719_edited-1

Once your soup is boiling, add your potatoes, parsley, thyme, Tony’s seasoning, and spinach.  Stir.  Let this simmer for about 30 minutes.

_DSC4722_edited-1

Make a batch of southern cornbread and enjoy!    <—-  click for cornbread recipe

Crock Pot Mac ‘n Cheese

DSC_3924

I do believe most southern ladies have a similar recipe to this one but since I am a southern transplant from a military upbringing, I had never heard or tasted it before until meeting my mother-in-law.  Since that time it is a staple around here.

ingredients:

  • 8 ounces elbow macaroni
  • 12 ounce can evaporated milk
  • 1  1/2 cups half & half
  • 2 eggs
  • salt and pepper
  • 4 cups sharp cheddar cheese – grated

DSC_3787

Boil your macaroni according to the box directions and drain.

DSC_3790

Spray your crock pot with cooking spray.

DSC_3828DSC_3830

In a small bowl, beat your eggs and then add the can of evaporated milk as well as the half & half.  Stir it up.

DSC_3833

With a bowl of eggs, you do not need to just dump those into the hot macaroni.  This can scramble your eggs and that is not what you want at all.  Add a few spoon fulls of the macaroni TO the bowl of eggs and milk mixture.  Stir this up to bring the temperature of the eggs up to the macaroni slowly.  I do this once more and then dump the egg/milk mixture into the large bowl of macaroni.

DSC_3838

Add the 4 cups of cheddar cheese to your bowl and then sprinkle salt and pepper over this.  I just grab a couple of pinches of each and then adjust later.

DSC_3840

Mix this up and dump it in your crock pot and set to low.  You will cook this for 3  1/2 hours.  Stir it up after every hour.  I also like to take some extra cheese and sprinkle it on top after that 3rd and last stir.

DSC_3924

Last Christmas, we were all sitting around the table enjoying our Christmas Eve feast.  I asked everyone to share their favorite food from this feast.  I think most everyone had a different answer, mine being that I loved the Cranberry Salad (I will share later).

My husband was one of the last to answer.  I sit a little straighter wondering which one of my recipes he would choose.  Would it be the cornbread dressing, the gravy that covers 3 or 4 of the items or the dessert that we hadn’t even gotten to yet?

He looks over his plate and considers his answer for just a moment and then confidently states, “The mac ‘n cheese.”

I do believe my fork rattled to my plate as I looked at him in a most curious way.  Not in a dozen answers would I have thought he would say the mac ‘n cheese which I might add is only on the menu because the kids love it so much.

I stutter through a response and come up with only, “How.  Old.  Are.  You?”

He looks at me just as strangely and really has no idea why I am questioning his answer but to this day I am.. I am still questioning his answer.  I have also not asked that question again since then.