Showing posts with label Cornbread. Show all posts
Paula Deen’s Hoecakes
Bill was in Savannah
It’s an awesome cookbook that I really love, filled with many wonderful recipes. Bill mentioned that the hoecakes were delicious; I saw the recipe in the cookbook and knew I had to try it!
Later, we both enjoyed the incredible buffet at The Lady & Sons ~ great Southern veggie dishes such as collard greens and black eyed peas, tomato-stewed okra, lima beans, the best fried chicken you’d ever want to eat, desserts to die for such as key lime pie, peach cobbler, gooey butter cakes; and of course, her delicious hoecakes. If you’re ever in Savannah
"Want to make a Hoe Cake? Follow directions below except have a nice clean garden hoe and a large roaring fire. Rub some lard on the hoe, then heat it in the fire. Place the flattened dough on the heated hoe and hold it against the fire and bake it without burning it. Try it and see if you can do it. It is a challenge. Or, do as my grandmother did and bake it in a pie pan and make someone in your house feel special." Cliff Lowe
Hoecakes are easy to make even if you don’t have an open fire and a hoe near you at the moment! Any skillet works well but, especially an iron skillet on your stove is excellent for this hoe cake recipe I’m about to give you.
Hoe cakes, Johnny cakes, journey cake, Shawnee cake, corn pone and batter cake. They’re all regional names but it’s all the same finished product. The journey cake version comes from being easily prepared, carried and eaten by travelers. Native American probably taught the Pilgrims how to make Johnny cakes. And the stories go on and on…
Here’s Paula’s recipe:
Hoecakes
Ingredients:
1 cup self-rising flour
1 cup self-rising cornmeal
2 eggs
1 tablespoon sugar
¾ cup buttermilk
1/3 cup plus 1 tablespoon water
¼ cup vegetable oil or bacon grease
Oil or butter for frying
Method:
Mix all ingredients well except for frying oil.
Heat oil in a skillet over medium heat.
Drop mixture by tablespoonfuls into hot skillet.
Use approximately 2 tablespoons batter per hoecake.
Brown until crisp; turn and brown on other side.
Drain on paper towels.
Leftover batter will keep in refrigerator for up to 2 days.
Makes about 17 cakes.
Pam’s note: If you do not have self-rising flour or self-rising cornmeal, substitute as follows ~ 1 cup flour (cornmeal), 1¼ teaspoon baking powder, 1/8 teaspoon salt. Serve with honey, syrup, molasses or applesauce or just butter.
Try them, you’ll love them!
Cheddary Corn Casserole
in Casseroles, Cheddar, Cheese, Corn, Cornbread, Side Dish, Vegetables on Saturday, December 24, 2011
I love corn in just about any form, even candy!
Fresh corn on the cob from our local farmer’s market is my favorite but, that won’t be available until sometime in June. In the meantime, I bake this great corn casserole now and then to satisfy my craving. And since I love corn bread also, this recipe combines both of those wonderful things in one dish!
This is a savory delicious dish and so very easy to make with the help of Jiffy cornbread mix. It is similar to a custard, dappled with tender corn kernels. I’m sure Southerners would like it with a touch of sugar!
Cheddary Corn Casserole
Ingredients:
1 can whole kernel corn, drained
1 can creamed corn
1 box Jiffy cornbread mix
2 eggs, beaten
1 stick butter
1½ cups cheddar cheese, shredded
Method:
Melt butter and place in large mixing bowl.
Add corn and Jiffy mix, stir well.
Add beaten eggs to mixture.
Place in medium greased casserole dish.
Bake at 350 degrees for about 45 minutes until golden.
Top with cheddar cheese.
Continue baking for 5-10 minutes until cheese is melted.
Serve
It is corny cheddary delicious!
Roasted Butternut Squash with Cornbread Stuffing
This is a great way to dress up butternut squash!
I love stuffing, especially during the holidays this time of year. This recipe is not the stuffing I make to stuff the turkey ~ I’ll post that next week. However, this could be increased and would work fine for Thanksgiving dinner as a turkey stuffing or as a vegetarian entrée with the squash.
This is a simple side dish that is filled with good dried cranberries and raisins, fresh sage and parsley, along with pecans and crumbled cornbread. You can make the cornbread a couple of days ahead of time or even buy it at the market. Then combine all the ingredients, fill the squash and bake. It’s delicious and a perfect match for acorn or butternut squash.
Roasted Butternut Squash with Cornbread Stuffing
Ingredients:
1 small to medium butternut squash
2 tablespoons olive oil, divided
½ cup dried cranberries
½ cup golden raisins
1/3 cup onion, chopped
1 tablespoon fresh sage, chopped
1 teaspoon fresh parsley, chopped
1 tablespoon garlic, minced
½ cup vegetable broth
3 tablespoons pecans, chopped
1½ cups baked and crumbled cornbread
½ teaspoon salt
½ teaspoon pepper, or to taste
Method:
Preheat oven to 400 degrees.
Cut squash in half lengthwise and remove seeds.
Brush cut sides with 1 tablespoon olive oil.
Place cut side down on baking sheet.
Roast until tender, about 25 minutes.
Soak dried fruit in hot water 10 minutes.
Drain and discard liquid. Set aside.
Heat remaining oil in a medium skillet over medium-high heat.
Add onion and garlic, sauté 5 minutes.
Combine remaining ingredients with onion mixture.
Place cornbread stuffing into each squash half.
Return squash to oven and bake about 20 minutes, until stuffing is well heated and golden brown on top.
Makes about 2½ cups stuffing.
It’s simply delicious!
Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
Corn Bread Sticks
in Bacon, Bread, Buttermilk, Cornbread, Stone ground cornmeal on Monday, November 7, 2011
Isn’t corn bread one of the best of life’s little pleasures? I love corn bread almost more than any other home-made bread and especially when it is baked as sticks. I like to serve it directly from the oven with a good portion of butter slathered on it. Actually, I can eat it cold also.
Many corn bread recipes have a good share of sugar in them but, I prefer corn bread that does not hint of a sweet taste. Also, I favor recipes which have an equal amount of flour and corn meal. This recipe lives up to both of these conditions. It has just the right amount of corn meal, flour and sugar with buttermilk to bind it; bacon drippings for added flavor and cayenne pepper for a kick.
My corn bread stick molds are cast iron and very heavy. I spread grease in the molds, set them in a hot oven for 2 or 3 minutes, and then when filled with the corn bread batter and baked, it gives a crunchy, crisp, buttery crust on the outside and tender texture to the inside with each stick imprinted to look like an ear of corn. They are easy to eat and crumbs are kept to a minimum!
Corn Bread Sticks
Ingredients:
1 cup all-purpose flour
1 cup yellow stone-ground cornmeal
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cayenne pepper
2 beaten eggs
1 cup buttermilk
2-3 tablespoons melted bacon drippings
Method:
Preheat oven to 425 degrees.
Grease cast iron corn stick pans well, place in hot oven for 2-3 minutes or until very hot.
In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, salt and cayenne pepper.
In a medium bowl, combine eggs, buttermilk and melted bacon drippings.
Add egg mixture all at once to dry mixture.
Stir just until moistened, the batter should be lumpy. Do not over-stir.
Pour batter into greased corn stick molds, filling almost full.
Bake 425 degrees for 12-15 minutes, or until golden brown.
Remove from oven, cool slightly on a rack.
Serve warm.
Makes about 15 corn sticks.
YUM!!! ENJOY!!!
Mexicali Hamburger Bake
in Beef, Corn, Cornbread, Entree, Ground beef, Mexican, Olives, Rotel tomatoes
I’m hooked every time I see the word “cornbread!”
This recipe combines one of the great flavors of the South ~ cornbread ~ with spicy Mexican flavors. It’s exactly like having salsa with your cornbread and meat.
I came across this in my Better Homes and Gardens Cookbook and couldn’t wait to try this homey quick recipe. It’s a zippy ground beef dish with the added goodness of tomatoes, corn and cheese. Covering it all is a smooth layer of corn bread.
If you like cornbread and Mexican food, you’ll like this spicy dish!
Mexicali Hamburger Bake
Ingredients:
1½ pounds ground beef
2 tablespoons chili powder
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup frozen whole kernel corn, thawed
1 cup shredded Mexican-style cheese, plus 3 tablespoons for topping
For corn bread topping:
½ cup yellow cornmeal
½ cup flour
1¼ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg, lightly beaten
2/3 cup milk
2 tablespoons vegetable oil
3 tablespoons Mexican-style cheese
For olive topping:
¼ cup each of sliced green olives, black olives and pimentos.
Method:
Preheat oven to 350 degrees.
Add beef to a very large skillet.
Season with chili and garlic powders, salt and pepper.
Sauté beef until brown; drain off fat.
Stir in undrained tomatoes and corn; heat through.
Transfer to a greased 2-quart baking dish.
In a medium bow, combine cornmeal, flour, baking powder, sugar and salt.
Stir in egg, milk and oil.
Spread evenly on beef mixture.
Sprinkle with remaining 3 tablespoons cheese.
Bake, uncovered about 30-35 minutes or until topping is set.
Let stand for 5 minutes.
Scatter olive mixture over top.
6 servings
YUM!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Favorite Corn Bread
in Bread, Cornbread, Cornmeal, Stone ground cornmeal on Tuesday, November 1, 2011
Here it is! You are going to bake the best corn bread you’ve ever had! Corn bread can actually save a ho-hum meal and is fast and easy to prepare.
Corn bread recipes that have an equal amount of flour and corn meal appeal to me and this simple rustic recipe is my most used corn bread recipe. It’s a moist melt-in-your-mouth corn bread; best served straight out of the oven, piping hot with butter enticing you for a savory bite. It’s a great
addition to a meal and goes with just about anything.
Stone-ground cornmeal contains the germ, having a distinctive nuttier-flavor. If you are like me and can not purchase it locally, you can order it from Nora Mill Granary in Helen, GA.
Freeze extra servings to have on hand for busy days when you don’t have time to bake. This could also be used for making stuffing.
What is not to love about corn bread?
Favorite Corn Bread
Ingredients:
1 c. flour
1 c. stone-ground corn meal
1 T. sugar
1 T. baking powder
½ t. salt
2 beaten eggs
1 c. whole milk
¼ c. cooking oil
Grease a 9x9-inch baking pan; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture. In a medium mixing bowl combine eggs, milk and oil. Add egg mixture all at once to dry mixture. Stir just till moistened (batter will be lumpy).
Pour batter into prepared pan. Bake in 425 degree oven for 20 to 25 minutes till a toothpick inserted near the center comes out clean. Cut into squares. Serve warm.
Enjoy!bre
Dragonwagon’s Cheddar-Scallion-Black Pepper Cornsticks
in Bread, Cheddar, Cheese, Cornbread, Stone ground cornmeal on Saturday, September 3, 2011
Crescent Dragonwagon is the creator of this recipe and The Cornbread Gospels ~ great name but, I don’t have a clue about her or her name! It’s a unique cookbook though with all types of recipes using cornmeal.
Before I go on with the recipe, I just want to thank Kat @sweetkatskitchen for the fantastic “Gooseberry Patch Baking Recipes Organizer" I won in her giveaway. It’s filled with many pockets for recipes and great tips are on each pocket also. Kat has an excellent blog chocked full of delicious baked goodies. She has had a busy holiday season ~ baking for her customers. And now, I finally have a way to organize all my newspaper and magazine recipe clippings! Thanks so much, Kat! Go check out Kat’s website, you’ll be glad you did!
Cornbread is a good thing that turns into a great thing when they’re sticks! It’s like a little miniature cornbread of your own! They take being baked in a corn stick pan ~ a heavy cast-iron mold shaped like tiny ears of corn. Corn sticks have a great crunchy texture because a larger surface area is exposed to both the direct air of the oven and the cast iron molds. If you favor REALLY crunchy corn sticks like we do, use stone-ground cornmeal for extra crunch. Like I’ve said before in several posts, I can not buy stone-ground cornmeal locally so purchase it from Nora Mill.
Probably, most any batter can be used for corn sticks. Since it is easy for the batter to stick to the pan, the trick is to grease the molds very liberally and place them into the oven until sizzling hot, almost smoking, before adding the batter. The corn sticks turn out a beautiful golden color!
These Cheddar-Scallion-Black Pepper Cornsticks are in Crescent Dragonwagon’s words, “jazzy enough to make you say ‘WOW’ with each bite!” You want a sharp Cheddar cheese. “The scallion-black pepper mix is better than it has any right to be,” Crescent is right!
Here’s Dragonwagon’s recipe:
Cheddar-Scallion-Black Pepper Cornsticks
Adapted
Ingredients:
1½ cups flour
1¼ cups stone-ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 to 1½ teaspoons coarse freshly ground black pepper, to taste
2 cups (8 ounces) very finely grated extra-sharp Cheddar cheese
2 eggs
1½ cups buttermilk*
¼ cup (½ stick) butter, melted
3 scallions, chopped very, very fine
Vegetable oil cooking spray (Crisco)**
Method:
Preheat oven to 350 degrees.
Combine flour, cornmeal, sugar, baking powder, baking soda, salt and black pepper in a large bow, stirring very well.
Remove 2 tablespoons of this mixture and toss it in a small bowl with the finely grated cheese. Set aside.
Beat eggs and buttermilk together in a medium bowl, then beat in the melted butter.
Stir this into the flour-cornmeal mix with just a few strokes-it shouldn’t be fully incorporated yet.
Sprinkle with the scallions and cheese and stir a few more times, just until combined.
Spray the corn stick pan very liberally with oil, and spoon the batter into the molds about three quarters of the way full.
Bake until the corn sticks are crusty and golden, 18 to 20 minutes.
Cool briefly in the pans, then turn out onto a rack to cool a little more.
Serve warm.
YUM!
Pam’s note: I used 1½ teaspoons pepper.
*The recipe calls for 1¼ cups buttermilk. It was a thick batter so I increased it to 1½ cups.
The recipe reads to fill the molds about three quarters of the way full. I did this at first and after baking a couple, realized they needed to be filled almost full.
**I liberally greased the pans with Crisco, (no cooking spray) heated them in the oven until very hot before adding batter and baking.
*The recipe calls for 1¼ cups buttermilk. It was a thick batter so I increased it to 1½ cups.
The recipe reads to fill the molds about three quarters of the way full. I did this at first and after baking a couple, realized they needed to be filled almost full.
**I liberally greased the pans with Crisco, (no cooking spray) heated them in the oven until very hot before adding batter and baking.
ENJOY!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Taco Corn Bread Casserole
in Beans, Bread, Casseroles, Cheese, Cornbread, Entree, Mexican, Monterey Jack, Olives, Sour cream, Tomatoes on Thursday, September 1, 2011
The other day when visiting Debbi’s blog, she had posted this recipe and I knew I would be trying it soon. I love corn bread and Mexican food also but combining the two ~ heavenly!
So, this was dinner last night and it was delicious! Bill and I both fell for it and I will definitely be making it again. Debbi made it with ground turkey. I am not much of a fan of turkey, except at Thanksgiving time; therefore, I cooked this great recipe up with lean ground beef. Then before serving, I dusted it with chili powder.
This is seriously good as Debbi says and easy too! Give it a try!
On its way into the oven
Here’s Debbi’s recipe:
Taco Corn Bread Casserole
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
ENJOY!!!
Thanks for the recipe, Debbi!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.
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