Sweet Southern Cornbread Ala Nita 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!

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
• Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.

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.

CORNBREAD DRESSING ALA NITA

Steps:

• Preheat Oven to 425 Degrees F.
• Grease a 9 X 13 pan and set aside.
• In a saucepan over low heat, melt butter, but do not burn.
• Add onion and saute over medium heat for about 3 minutes.
• Add celery and continue sauteing for another 2 or 3 minutes or until onions are soft and somewhat translucent.
• Do NOT brown.
• Remove pan from burner and set aside.
• (Turn burner off.) In a large bowl or pan, combine breads, green onion, parsley and rest of seasonings.
• Add sauteed onions, celery and drippings.
• Mix well.
• Add eggs, chicken broth or stock and melted butter.
• Mix well.
• Stuffing mixture should be"wet" and thick like cake batter or soup.
• Add water if needed, but not too much.
• Pour stuffing mixture into greased pan and bake for about 40 minutes.
• Nita's Note: I do NOT add sage or boiled eggs to my dressing.
• Sage is not traditional in my family and many people do not like it.
• Boiled eggs toughen and"weep" when reheated.
• Eggs are better added to the bread when it is made.
• I do not"stuff" chicken or turkey.
• This is again, not traditional in our family.
• Now we are told by the health department folks that doing so can be dangerous and lead to food poisoning.
• Cornbread Dressing is served as a side dish with sliced or pulled chicken or turkey, cranberry sauce and gravy-- Either giblet gravy, or cream of chicken or turkey gravy.
• ENJOY!

CORNBREAD SOUTHERN STYLE ALA NITA

Steps:

• Preheat Oven to 375 Degrees F.
• If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
• Otherwise, place oil in a baking pan to heat.
• In a medium bowl, combine meal, salt, sugar.
• Add HOT water, stir in and let sit about 5 minutes.
• Add lightly beaten egg.
• Stir in to combine.
• Add buttermilk or milk and mix well.
• Add melted butter, bacon drippings or oil.
• Mix well.
• Remove baking pan from oven with hot pads.
• Stir in the 1/8 teaspoon baking soda into cornbread mixture.
• Pour mixture into hot oiled pan.
• Place in preheated oven and bake at 375 Degrees F.
• for about 40 minutes, or until golden brown.
• A clean toothpick stuck in the center should come out clean.
• SERVE CORNBREAD HOT WITH BUTTER.
• ENJOY!

SWEET SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Place two 8-cavity mini loaf pans in the oven to heat up.
• Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
• In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
• Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
• Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
• Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.