Cornbread Puddle Cakes W Savory Gingersnap Gravy Recipes

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

SAVORY CORN GRIDDLE CAKES

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

QUESO CORNBREAD LAVA CAKES

Steps:

• Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
• Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
• Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.

FRIED HOT WATER CORNBREAD CAKES

Steps:

• Gather the ingredients.
• Place the water and salt in a medium saucepan and bring to a full boil over high heat.
• Remove the water from the stove and add the cornmeal, bacon drippings or butter, and sugar, if using. Stir until a stiff dough is formed. Let the mixture stand just until it is cool enough to handle, or about 10 to 15 minutes.
• Shape the dough into palm-sized cakes. Set aside.
• Heat a heavy skillet, preferably cast iron , over medium heat. Add enough shortening or bacon drippings to coat the bottom of the pan.
• When the fat is hot, place the cakes in the hot skillet. Fry until lightly browned on the bottom.
• Turn the cakes over and fry until brown. Repeat the process with all the cakes. Serve hot.
• Enjoy!

CORNBREAD DRESSING WITH GRAVY

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large baking dish or roasting pan. Prepare the cornbread mix according to package directions, bake, and let cool.
• Remove the cooled cornbread from the pan, and crumble it into a large bowl. Mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. Stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. Stir in the eggs, melted butter, and salt and pepper.
• Lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• To make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. Mix the cornstarch with water to make a paste, and stir into the gravy. Bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. Serve over stuffing casserole.

GEORGIA CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SAVORY CORN BREAD

Steps:

• Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.

CORNBREAD CAKE

Steps:

• Mix all ingredients.
• Let stand 5 minutes.
• Pour into a 9 x 9" greased baking pan.
• Bake at 400 for 20-25 minute.

SAVORY CORNBREAD POPS

Steps:

• Prepare and bake cornbread according to package directions, using a greased 8-in. baking pan. Cool completely on a wire rack., In a small bowl, beat the cream cheese, hot sauce and pickled jalapenos until blended. Crumble cornbread over cream cheese mixture and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or until firm. , Dip in melted butter and roll in corn chips. Refrigerate until serving.

SWEET CAKE-LIKE CORNBREAD RECIPE

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.