Best 4 Homemade Cornbread Recipes

EASY HOMEMADE CORNBREAD DRESSING IN THE CROCK POT

Steps:

• 1. Cook your cornbread a day or two before you need it. Once cooked, crumble and spread on a cookie sheet to dry.
• 2. In a small bowl, mix melted butter, broth, soup, and eggs. Set aside.
• 3. In a large bowl, add cornbread, stuffing, sage, and poultry seasoning. Mix well. Add onions and celery. Mix well. This recipe does not need added salt.
• 4. Add wet ingredients to dry ingredients. Mix well.
• 5. Place a cooking bag in Crock Pot. Pour dressing into the bag. Place sliced margarine on top of the dressing. (I used half a stick.) Cover and cook on low for 4 hours.

HOMEMADE CORNBREAD OR MUFFINS MIX

Steps:

• Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
• Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
• Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
• (For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature).
• To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
• To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
• Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
• Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
• Stir just till batter is smooth (do not over beat).
• Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
• Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
• Makes 10 muffins.

GRANNY'S HOMEMADE VEGETABLE BEEF SOUP WITH HOT WATER CORNBREAD

Steps:

• In a 10 quart pot, pour the V-8 juice, tomato juice, tomato paste, boullion cubes, soy sauce and water. Adjust the water so the soup is not thin and watery. You may need more or you may need less. Bring to a boil and reduce heat to a simmer. Add the beef, onions and celery. Let them simmer until they are almost done about 1 hour on low heat. Stir occassionaly to be sure the liquids do not evaporate and leave a consentrated soup. Add the vegetables and potatoes at this point and continue to simmer until all are tender and done. Salt and pepper to taste, but remember the boullion cubes and soy sauce has a salt content so taste before adding additional salt. I find that some hot water cornbread goes very well with this soup. Fall and Winter can be easily tamed with this soup in your tummy. Hot Water Cornbread Mix all the dry ingredients in a large mixing bowl blending them tgether by stirring. Make a well in the center and add the eggs. mix slightly until mixter is lumpy. Add hot water a little at a time until you get a mixter the consistency of cake batter. Heat a cast iron skillet or griddle to cook the cornbread. You can spray it with a non-stick spray, but only the oil kind. NO buttery or baking powder sprays. Ladle the mixture onto the skillet or griddle about a good serving spoon size for each cake. when it starts to bubble on the top, flip it over, cook until done and place it on a serving plate. Repeat until all the batter is cooked. This should yield about 12 to 15 nice size cakes. If you want smaller cakes just ladle on a smaller amount. Serve with the soup while hot and enjoy.

HOMEMADE CORNBREAD

Steps:

• Stir together flour, cornmeal, sugar, baking powder, and salt.
• Add eggs, milk, and oil.
• Stir just until smooth (don't over stir).
• Turn into a greased 9x9 baking pan.
• Bake for 20-25 minutes in a 425°F oven.