Best Grandmothers Cornbread Recipes

MY GRANDMOTHERS STOVETOP CORNBREAD

Steps:

• 1. Sift dry ingredients together in large bowl
• 2. Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
• 3. Preheat loaf pan on medium low heat until warm. Oil the pan before pouring in the batter. Cook on one side about 15 minutes until medium brown, flip and cook on others side 10 to 15 minutes until medium brown. If you flip to soon it will probably stick.
• 4. Slice an end off and liberal butter when piping hot, eat and repeat
• 5. You can use a muffin pan in oven. Makes 8 muffins.

MY GRANDMOTHERS CORNBREAD DRESSING

Steps:

• 1. Make 3 pans of cornbread 1st. Go by those directions on the cornmeal mix, and make per those.
• 2. Crumble up all of your cornbread in a large bowl. I personally use a very large plastic salad bowl.
• 3. Mix remaining ingrediants together, and pour into a large casserole dish.
• 4. I bake it at around 375 until it browns on top. Do the toothpick in the middle to see if the middle is done, since it takes longer.
• 5. Serve and enjoy. : )
• 6. If you have any homemade biscuits you could add 1 or 2 to the mix also. My Grandmother would do that at times as well. They are not part of the actual recipe, but I thought I'd throw that out there as well. I will tell you like she always told me. She doesn't technically measure the ingrediants such as the broth that you add, so just use your judgement as to when you think that it's enough. You don't want it to come out too dry, so make sure that you add enough to it. Sometimes the 2 cups is not enough.

ALDENS GRANDMOTHERS CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, egg, and melted butter. Add to dry ingredients and stir just to combine. Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.