Gramma Larrys Sweet Cornbread Recipes

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GRANDMA LIZZIE'S CORNBREAD DRESSING



Grandma Lizzie's Cornbread Dressing image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter, for greasing pan
1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tablespoons turkey fat or butter, skimmed from pan drippings
1/2 Buttermilk Cornbread, recipe follows
1/4 pound saltine crackers, or about 1 sleeve crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices, chicken broth or low-sodium canned broth
Salt and pepper
4 tablespoons corn oil or bacon drippings
3 cups self-rising white cornmeal
2 1/2 to 3 cups buttermilk, well shaken

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
  • Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
  • In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GOLDEN SWEET CORNBREAD



Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  • 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.
  • Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

GRAMMA LARRY'S SWEET CORNBREAD



Gramma Larry's Sweet Cornbread image

This was in our local TV Cookbook called "KCTS Cooks" (favorite recipes) This was sent in by Eric Morse from Puyallup, Washington. He said this was handed down from his mother Lorraine, and everyone knew her as Grandma Larry, in Quilcene, Washington. He also said that you'll love this with chile! DH and I thought it rated a 5 star!

Provided by teresas

Categories     Breads

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 9

2 cups unbleached flour
1 cup yellow cornmeal
2 teaspoons salt
5 teaspoons baking powder
1 1/2 cups brown sugar, firmly packed
1/2 cup butter, plus
1 tablespoon butter, divided
5 large eggs, well beaten
1% low-fat milk

Steps:

  • Preheat oven to 350 degrees.
  • Combine dry ingredients in a large bowl.
  • Spray a 9X13-inch pan or large cast iron skillet with nonstick spray and place about 1 tbls butter in pan.
  • Heat pan in oven until is melted to coat the bottom.
  • Add eggs and butter to dry ingredients.
  • Add enough milk so that batter is a little thicker than pancake batter.
  • Pour in melted butter (from heated pan) and stir to combine.
  • Pour batter into heated pan and bake for 30 to 35 minutes or until golden brown and a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 486.3, Fat 16.8, SaturatedFat 9.3, Cholesterol 150.6, Sodium 984.1, Carbohydrate 77, Fiber 2, Sugar 40.3, Protein 8.6

BUTTERY MELT-IN-YOUR-MOUTH SWEET CORNBREAD



Buttery Melt-In-Your-Mouth Sweet Cornbread image

Make and share this Buttery Melt-In-Your-Mouth Sweet Cornbread recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

2/3 cup butter, softened (no subsitutes)
3/4-1 cup sugar
3 large eggs
1 2/3 cups half-and-half cream or 1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking powder
1 teaspoon salt
1 cup canned corn niblet, drained and coarsley chopped

Steps:

  • Set oven to 400 degrees F (set oven rack to second-lowest position).
  • In a medium bowl cream butter with sugar.
  • In another bowl whisk eggs with half and half cream or milk.
  • In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
  • Mix in chopped corn.
  • Transfer to prepared baking pan.
  • Bake for about 25-27 minutes or until cake tests done.

Nutrition Facts : Calories 337.9, Fat 16.1, SaturatedFat 9.4, Cholesterol 92.4, Sodium 451.8, Carbohydrate 43.3, Fiber 1.7, Sugar 13.1, Protein 6.4

MEEMAW'S SWEET CORNBREAD



Meemaw's Sweet Cornbread image

This is a very old recipe that belonged to my husband's grandmother, "Meemaw." It's a no-fail recipe, and an absolutely delicious accompaniment to any dinner.

Provided by Denibates

Categories     Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup self-rising cornmeal
8 ounces sour cream
1 (15 ounce) can cream-style corn
3 large eggs, lightly beaten
1/4 cup oil

Steps:

  • Put oil in large cast iron skillet. Place in oven, and turn oven on to 400 degrees. Allow skillet and oil to preheat to 400 degrees along with the oven.
  • While skillet heats in oven, mix together corn meal, sour cream, cream-style corn, and eggs.
  • When oven is preheated, remove hot skillet and carefully pour mix into sizzling oil. Shake handle to level out the batter.
  • Bake for 25-30 minutes, or until golden brown.
  • Cut and serve.

Nutrition Facts : Calories 482, Fat 31.4, SaturatedFat 10.9, Cholesterol 184.9, Sodium 767.8, Carbohydrate 43.6, Fiber 3.3, Sugar 3.8, Protein 11

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.

Provided by Stacy

Categories     Cornbread

Time 45m

Yield 8

Number Of Ingredients 10

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
  • While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
  • Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
  • When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
  • Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg

KAREN'S SWEET CORN BREAD



Karen's Sweet Corn Bread image

The yummiest sweet corn bread ever! I make it into muffins and they never last long!

Provided by KarenS

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 45m

Yield 12

Number Of Ingredients 8

½ cup butter
½ cup white sugar
2 eggs
1 cup yellow cornmeal
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan.
  • Beat butter and sugar together in a bowl until creamy. Add eggs; beat until combined. Stir in cornmeal.
  • Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until well combined. Pour batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 31.1 g, Cholesterol 53.8 mg, Fat 9.5 g, Fiber 0.9 g, Protein 4.6 g, SaturatedFat 5.5 g, Sodium 257.9 mg, Sugar 10.1 g

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