Best 3 Aunt Ednas Cornbread Recipes

Aunt Edna's cornbread is a classic Southern dish that has been passed down for generations. This delectable bread is known for its moist and crumbly texture, slightly sweet flavor, and golden-brown crust. Whether you're serving it as a side dish for a hearty meal or enjoying it as a snack on its own, Aunt Edna's cornbread is sure to be a hit. In this article, we'll provide you with the best recipe to recreate this beloved dish in your own kitchen, ensuring that you can savor the taste of tradition and create lasting memories around the dinner table.

Let's cook with our recipes!

EDNA'S CORNBREAD COURTESY OF FAITH HILL

Edna's Cornbread Courtesy of Faith Hill image

"Faith Hill's cornbread goes perfectly with her husband Tim McGraw's Chicken and Dumplings!" Straight from the Oprah show! I'm guessing on the time -- I will correct it later! Use an Iron Skillet (7-10 inch ) *** I have updated this as well since there seemed to be a hishap with the "Dumplings".They now have specific measurements for the buttermilk which the Oprah show didn't have posted before... (Feb.20.06) Enjoy :O)

Provided by MissTiff16

Categories Breads

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons Butter Flavor Crisco
1 1/2 cups Martha White yellow cornbread mix
1 egg
1 1/2 cups buttermilk

Steps:

Preheat oven to 500°
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
Bake at 500° until it is deliciously golden brown.

Nutrition Facts : Calories 94.3, Fat 7.8, SaturatedFat 3.2, Cholesterol 41.3, Sodium 76, Carbohydrate 3, Sugar 3, Protein 3.1

AUNT LOU EDNA'S CORNBREAD SALAD RECIPE

Aunt Lou Edna's Cornbread Salad Recipe image

Provided by Sheila03

Number Of Ingredients 12

Ingredients

1 (8 1/2 oz)pkg. Cornbread muffin mix
1 (1 oz) envelope Ranch dressing mix
1 (8 oz) carton sour cream
1 cup mayonnaise (or Craft Miracle Whip Light)
3 large tomatoes, chopped
1/2 cup green bell pepper, chopped
1/2 cup green onion, chopped
2 (16 oz) cans pinto beans, drained
2 cups grated cheddar cheese
10 slices of bacon, fried crisp & crumbled
2 (15 1/4 oz.) cans whole kernel corn, drained
1/2 cup red bell pepper, chopped

Steps:

Prepare cornbread mix according to package directions. Cook and set aside to cool. Stir together the ranch dressing mix, sour cream and mayonnaise until well blended. Set aside. Combine tomatoes and next 3 ingredients. Gently toss. Crumble half of the cornbread into a 3-qt. trifle bowl or a large salad bowl. Top with half of each: Beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat the layers. Cover and chill for about 3 hours.

AUNT EDNA'S PERSIMMON PUDDING

Aunt Edna's Persimmon Pudding image

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.

Provided by Chef Curt

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4 cups sugar
2 eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda
1/4 lb butter, melted
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 cups flour
1 cup brown sugar
1/2 cup water
1 tablespoon flour
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon clove

Steps:

Beat eggs, sugar and persimmon pulp in a large bowl.
(To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
Add to mixture and blend.
Fold in flower, spices, baking powder, and salt.
Add melted butter last and blend well.
Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
Remove pudding from oven, pour sauce over it and allow to cool.

Nutrition Facts : Calories 245.7, Fat 7.5, SaturatedFat 4.5, Cholesterol 44.2, Sodium 260, Carbohydrate 42.6, Fiber 0.6, Sugar 29.7, Protein 3

Tips:

Use Fresh Cornmeal: Fresh cornmeal will give your cornbread a more flavorful and authentic taste.
Combine Dry and Wet Ingredients Separately: This will help to ensure that the ingredients are evenly distributed and that the cornbread is properly mixed.
Do Not Overmix the Batter: Overmixing the batter will result in a tough, dense cornbread. Mix just until the ingredients are combined.
Use a Hot Oven: A hot oven will help to create a crispy crust and a moist interior.
Let the Cornbread Cool Before Cutting: This will help to prevent the cornbread from crumbling.

Conclusion:

Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you are making it for a special occasion or a weeknight dinner, these tips will help you to make the best cornbread possible.