Fed Ups Cornbread Recipes

LOADED SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
• You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
• When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
• Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

QUICK FIX CORNBREAD

Steps:

• Prepare cornbread according to package directions; add green chiles and pimento to the mix. Pour cornbread mix into an 8-inch hot oiled pan, if desired, to reduce cooking time. Follow cooking time on package and bake until light golden.

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.

OVERNIGHT SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
• Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
• Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
• Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
• Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
• Bake in the preheated oven until golden brown, about 1 1/2 hours.

FED UP'S CORNBREAD

Steps:

• Preheat oven 450.
• Use 9" iron skillet.
• Place skillet with grease in oven to heat.
• Mix rest of ingredients let sit one minute.
• Add grease from skillet stir.
• Pour in skilllet.
• Bake 30 minutes or until top splits and browns.