CORNBREAD RECIPE WITH SELF RISING CORNMEAL RECIPES

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PAULA DEEN CORNBREAD DRESSING RECIPE | MYRECIPES



Paula Deen Cornbread Dressing Recipe | MyRecipes image

Provided by rhackworth

Yield 10 servings

Number Of Ingredients 1

1 see ingredients in description below

Steps:

  • Ingredients
  • Cornbread, recipe follows
  • 7 slices oven-dried white bread
  • 1 sleeve saltine crackers
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 teaspoon sage (optional)
  • 1 tablespoon poultry seasoning (optional)
  • 5 eggs, beaten
  • Directions
  • Preheat oven to 350 degrees F.
  • In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
  • Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
  • Cornbread:
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Preheat oven to 350 degrees F.
  • Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
  • To serve, cut into desired squares and serve with butter.
  • Yield: 6 to 8 servings

GEORGIA CORNBREAD CAKE RECIPE - FOOD.COM



Georgia Cornbread Cake Recipe - Food.com image

This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 cake

Number Of Ingredients 7

1 cup sugar or 1/2 cup Splenda sugar substitute, for baking
1 cup brown sugar or 1/2 cup Splenda brown sugar blend
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla
2 cups pecans, chopped very fine

Steps:

  • Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
  • Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
  • Spoon into prepared pan and bake for 30 to 35 minutes.
  • Good served with a dollop of whipped cream, enjoy.

Nutrition Facts : Calories 6005.4, FatContent 395.7, SaturatedFatContent 48.2, CholesterolContent 744, SodiumContent 2729.2, CarbohydrateContent 587.1, FiberContent 26, SugarContent 423.4, ProteinContent 63.9

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