Hillybilly Cornbread Recipes

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HILLYBILLY CORNBREAD



Hillybilly Cornbread image

Once a year at the county fair I purchase a coarse ground yellow cornmeal. This recipe is attached and is a great southern recipe. The 3 tablespoons of flour can be easily substituted with a gluten free blend. Preheating the cast iron skillet makes for a nice crust on the bread.

Provided by PaulaG

Categories     Quick Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 tablespoons shortening
1 1/2 cups coarse ground yellow cornmeal
3 tablespoons flour
1 teaspoon salt
1 teaspoon baking powder
1 large egg
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees. While oven is preheating place the 2 tablespoons shortening in a well seasoned 9-inch cast iron skillet and place in oven.
  • In a large bowl stir together the cornmeal, flour, salt and baking powder. Add the egg and buttermilk. Mix until combined.
  • Once the shortening has melted, remove the skillet from the oven and pour the melted shortening into the batter. Mix then pour into hot skillet. Return to oven and bake for 20 to 25 minutes or until done.

HILLBILLY TEA CORNMEAL NOODLES



Hillbilly Tea Cornmeal Noodles image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 14

3 cups all-purpose flour, plus more for dusting
1 cup coarse cornmeal
1 tablespoon kosher salt
2 tablespoons ground tea, such as Sweetgrass Hillbilly Tea
1 tablespoon olive oil
5 eggs
Olive oil
1 pound oyster mushrooms, julienned
2 pounds Brussels sprouts
2 red peppers, julienned
2 cups cream
2 cloves garlic, minced
Salt and freshly ground black pepper
Fresh lemon zest, for garnish

Steps:

  • For the noodles: Mix together the flour, cornmeal and salt on a clean work surface. Make a well in the middle and add the tea, oil and eggs. Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand. Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards. Set the dough aside and let rest for 30 minutes.
  • Cut the dough into thirds and transfer to a floured work surface. Roll out as thinly as you can; flour is your friend here. Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips. Repeat with the remaining dough, flouring the noodles generously to prevent sticking. The noodles can be refrigerated for up to 2 days before use.
  • For the sauce: Bring a large stock pot of salted water to a boil over high heat. Heat some olive oil in a large saucepan over medium-high heat. Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized. Turn the heat to low and add the cream, garlic and some salt and black pepper.
  • When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes. Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high. (If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing.) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes. Plate it up and finish the dish with some fresh lemon zest over top!

KENTUCKY CORNBREAD



Kentucky Cornbread image

Make and share this Kentucky Cornbread recipe from Food.com.

Provided by SouthernBell2627

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/4 cups self-rising cornmeal
1/2 cup oil
2 eggs
1/4 cup onion, chopped
1 (8 ounce) can creamed corn
1 (8 ounce) carton sour cream

Steps:

  • Mix first 5 ingredients.
  • Fold in sour cream.
  • Pour into greased large black skillet.
  • Bake at 400 degrees for 30 minutes.

Nutrition Facts : Calories 581.4, Fat 43.8, SaturatedFat 12.3, Cholesterol 132.1, Sodium 717.5, Carbohydrate 41.7, Fiber 3.4, Sugar 2.7, Protein 9.3

SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD



Scrambled Eggs with Sausage and Cornbread image

A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!

Provided by Teresa Shoenleben-Ward

Categories     Breakfast and Brunch     Eggs

Time 30m

Yield 4

Number Of Ingredients 7

¼ cup vegetable oil
¼ pound bulk pork sausage
1 4x4-inch square prepared cornbread, crumbled
4 eggs
1 (10 ounce) package frozen bell pepper and onion mix, thawed
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
  • Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g

COWBOY CORNBREAD



Cowboy Cornbread image

This cornbread is richer and sweeter than others I've tried, and especially luscious alongside ham and beans. -Karen Ann Bland, Gove, Kansas

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 8

2 cups biscuit/baking mix
1 cup yellow cornmeal
3/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup butter, melted
1 cup half-and-half cream

Steps:

  • In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan., Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.

Nutrition Facts : Calories 345 calories, Fat 21g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 532mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

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