Aunt Ednas Cornbread Recipes
EDNA'S CORNBREAD COURTESY OF FAITH HILL
"Faith Hill's cornbread goes perfectly with her husband Tim McGraw's Chicken and Dumplings!" Straight from the Oprah show! I'm guessing on the time -- I will correct it later! Use an Iron Skillet (7-10 inch ) *** I have updated this as well since there seemed to be a hishap with the "Dumplings".They now have specific measurements for the buttermilk which the Oprah show didn't have posted before... (Feb.20.06) Enjoy :O)
Provided by MissTiff16
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°
- Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
- In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
- Bake at 500° until it is deliciously golden brown.
Nutrition Facts : Calories 94.3, Fat 7.8, SaturatedFat 3.2, Cholesterol 41.3, Sodium 76, Carbohydrate 3, Sugar 3, Protein 3.1
AUNT LOU EDNA'S CORNBREAD SALAD RECIPE
Provided by Sheila03
Number Of Ingredients 12
Steps:
- Prepare cornbread mix according to package directions. Cook and set aside to cool. Stir together the ranch dressing mix, sour cream and mayonnaise until well blended. Set aside. Combine tomatoes and next 3 ingredients. Gently toss. Crumble half of the cornbread into a 3-qt. trifle bowl or a large salad bowl. Top with half of each: Beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat the layers. Cover and chill for about 3 hours.
AUNT EDNA'S PERSIMMON PUDDING
This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.
Provided by Chef Curt
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Beat eggs, sugar and persimmon pulp in a large bowl.
- (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
- Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
- Add to mixture and blend.
- Fold in flower, spices, baking powder, and salt.
- Add melted butter last and blend well.
- Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
- Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
- Remove pudding from oven, pour sauce over it and allow to cool.
Nutrition Facts : Calories 245.7, Fat 7.5, SaturatedFat 4.5, Cholesterol 44.2, Sodium 260, Carbohydrate 42.6, Fiber 0.6, Sugar 29.7, Protein 3
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