Nees Angel Cornbread Food

CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter.
• Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter.
• Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature.

GRANNY NEEL'S COMPANY CORNBREAD

Steps:

• Preheat oven to 425 degrees F (for cast iron skillet) or 350 degrees F for baking pan. Rub the inside of a 10" cast iron skillet with shortening (not butter) and place in oven as it pre-heats. If using a 9x9 baking pan, grease well with shortening or spray with pan spray and set aside.
• Blend sour cream and eggs together with a fork until well mixed. Stir in oil and cream-style corn and gently combine. Add cornmeal and mix gently until there are no more lumps.
• Carefully remove hot skillet from oven and pour mix in skillet. If using 9x9 pan, gently pour batter into pan and smooth with a spatula.
• Place skillet or pan in oven and bake for approximately 25 minutes or until edges begin to brown and center develops small cracks. Remove from oven, cut into wedges or squares and serve hot with butter or apple butter.

NEE'S ANGEL BISCUITS

Steps:

• Dissolve yeast in warm water. Set aside.
• combine all dry ingredients and cut shortening into dry mixture with a pastry blender until mixture resembles coarse cornmeal.
• Add the yeast mixture and buttermilk to the dry mixture and mix well.
• Turn this mixture out onto a floured surface and knead for one minute.
• Roll or pat out and cut into biscuits.
• Bake at 400 for 15 minutes.
• THIS DOUGH CAN BE KEPT IN THE REFRIGERATOR FOR UP TO ONE WEEK.

NEE'S ANGEL CORNBREAD

Steps:

• Combine dry ingredients.
• In separate bowl, combine eggs, milk and oil.
• Mix wet ingredients in with dry ingredients and mix well.
• Pour into well greased cast iron skillet and bake at 400 for 20-25 minutes until outside in slightly brown and middle is set.
• You can make these in muffin cups or in cornstick pans also, but will need to adjust cooking time.

NEELY'S HOLIDAY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
• In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

CORNMEAL BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.