Cathy Garys Cornbread Recipes

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

CATHY BALLOU GRANDMOTHER'S OYSTER DRESSING

Steps:

• In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish.

CATHY & GARY'S CORNBREAD

Steps:

• Butter and flour 8 inch pan.
• Put sugar, yellow corn meal, flour, baking powder,salt & red pepper flakes into a large bowl, and mix together lightly.
• Add milk, 2 eggs (beaten in to the milk a bit),corn, & red pepper.
• Stir everything together, don't overmix, just moisten everything.
• Bake at 375 F for 30-40 minutes (this varies depending on the oven; put a toothpick in and if it comes out clean it is ready; also, it is a nice light golden brown on top when it's ready)(don't overcook, it dries out).
• Serve slightly warm (with butter of course).
• Recipe can easily be doubled and it freezes well good with soup or chili, can add a jalepeno pepper if you like it spicier.
• No, I haven't missed the oil or margarine - it doesn't call for any shortening.

CAST IRON CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
• Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

GLADY'S FAMOUS CORNBREAD

Steps:

• Mix together thoroughly.
• Pour into either an 8x8-inch pan, or you can use a greased 10-inch cast iron skillet like I do. This works really great.
• Bake at 400°F for 20 to 25 minutes or until corn bread is done.
• Serve hot and enjoy.

FIREHOUSE CORNBREAD BY THE 3S

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
• Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.

SOUTHERN CORNBREAD DRESSING

Steps:

• For Cornbread: Preheat oven to 425 degrees. Melt shortening in preheated oven in a 12 inch cast iron skillet ( preferably ) or in a your favorite cornbread pan until hot,about 5 minutes while making up cornbread batter.Watch carefully! In a large mixing bowl add cornmeal,flour and sugar,if using;mix well. In a medium bowl combine milk and beaten eggs;stir. Add milk mixture to cornmeal and mix well to combine. Stir the hot shortening into batter. Pour batter into heated pan and bake at 425 degrees for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean.Set aside to cool.
• For Dressing: Preheat oven to 375 degrees. In a large bowl,crumble cooled cornbread into bowl. Add remaining ingredients and mix well.Add a little more chicken stock if it appears to be too thick.You want it to be a little loose but not runny. Pour into a greased 9X13 inch casserole dish.Bake in preheated oven for 30-45 minutes,or until light golden brown and the center is set.