Best 4 Ma Harpers Cornbread Recipes
MARIE CALLENDER'S STYLE CORNBREAD
Make and share this Marie Callender's Style Cornbread recipe from Food.com.
Provided by friesengirlfriend
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in large bowl.
- Mix wet ingredients in another bowl; then combine with dry and stir till combined.
- Pour into ungreased 8x8" pan and bake 20-25 min at 400°F.
MA HARPER'S CREOLE GUMBO
Provided by Food Network
Time 1h40m
Yield 30 cups (15 to 20 bowls)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
- Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.
MRS. PATTI'S MEXICAN CORNBREAD
Cornbread with a touch of spice.
Provided by MAIL8D
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
- Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g
ME & MA'S SOUTHERN STYLE SCRATCH CORNBREAD
This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.
Provided by Browntrees
Categories Breads
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
- Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
- Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
- Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
- Keep skillet on high heat and let the mixture sit for about 30 seconds.
- Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
- Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
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