Aunt Marcias Tennessee Sweet Cornbread Food

SOUTHERN SWEET CORNBREAD

Steps:

• Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
• Add the eggs, then pour the milk.
• Next add the vegetable oil and the butter.
• Mix everything until it's well combined.
• Fold the ingredients until well combined.
• Lightly oil a 9x13, and pour the cornbread batter.
• Bake on 350 for 35-40 minutes.
• Serve and enjoy!

SWEET CORNBREAD

Steps:

• Preheat oven to 350º.
• In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• Add the oil, melted butter, honey, eggs, and milk.
• Pour into a greased 8-inch square pan.
• Bake for 35 minutes.

TENNESSEE CORNBREAD

Steps:

• Prepare Corn Bread: Heat oven to 350°.
• Put butter in 9x5x2 inch loaf pan.
• Place in oven to let butter melt.
• Meanwhile, sift together in large bowl cornmeal, flour, sugar, salt, baking powder and baking soda.
• Add buttermilk and egg to cornmeal-flour mixture.
• Remove loaf pan from oven and pour hot melted butter into cornmeal mixture.
• Set loaf pan aside to cool.
• Using a wooden spoon, mix corn bread batter only until all dry ingredients are moistened.
• Thoroughly grease the inside of the cooled loaf pan with solid vegetable shortening.
• This corn bread can stick to the pan so be SURE YOU GREASE THE PAN VERY HEAVILY.
• If possible, use a pan with a nonstick finish.
• Pour bread batter into prepared pan and put it on the center rack of the preheated oven.
• Bake for 1 hour or until a cake tester comes out clean.
• Bread should be very light golden brown.
• Remove pan from oven and immediately turn bread out onto a breadboard.
• Let cool about 5 minute.
• and cut into thick slices.
• Serve with plenty of butter or honey butter (makes 1 loaf of bread).

SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
• Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
• Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
• Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
• Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
• Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
• In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

AUNTIE'S CAST-IRON CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
• In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
• Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!

DIXIE CORN BREAD

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot, prepared skillet.
• Bake 22 to 25 mintues or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.
• * As a substitute for buttermilk, add 2 tablespoons vinegar to a 2-cup measuring cup. Add enough milk to equal 2 cups.

WEST TENNESSEE CORN BREAD

Steps:

• In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. , Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted in the center comes out clean.

SWEET SOUTHERN CORNBREAD ALA NITA

Steps:

• Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
• Or, grease an 8x8x2-inch baking pan.
• In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
• Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
• Combine this mixture well with the remaining ingredients except baking soda.
• Add buttermilk slowly.
• Batter should be smooth and wet, but don't over mix.
• When mixed, just before pouring batter up, mix in the pinch of baking soda.
• Immediately pour batter into preheated oven and hot skillet or pan.
• Bake for about 40 minutes or until golden brown.
• Remove from pan and serve.

I'M A SOUTHERN GIRL NOW....POT LIKKER SOUP

Steps:

• 1. Easy as pie....follow the directions above.

AUNT JEMIMA DIXIE CORNBREAD

Steps:

• Preheat oven to 450°F
• Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• Pour batter into hot prepared skillet.
• Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.