Julies Cornbread Recipes

JULIE'S CORNBREAD

Steps:

• Preheat oven to 375 degrees. Grease 8x8 or 9x9 pyrex pan with bacon grease.
• Mix dry ingredients. Cut in shortening.
• Stir milk and egg into mixture just enough so that the ingredients are barely incorporated. Don't overmix.
• Pour into greased 8x8 or 9x9 pyrex pan and bake at 375 degrees for 17-20 minutes or until nicely browned.

JULIE'S FLATBREAD

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine yeast, 1 1/2 teaspoons flour, and sugar. Stir in 1/4 cup of the warm water, and let stand until foamy, about 10 minutes.
• Whisk together the remaining 3 cups flour, cornmeal, rosemary, 1 teaspoon salt, and 1 1/2 teaspoons pepper; add to the yeast mixture. Using the dough hook, mix on low speed while slowly adding the remaining 1 cup of warm water. Mix, adding more warm water, if necessary, 1 tablespoon at a time, until the dough starts to pull away from the sides of the bowl. Mix until the dough is smooth and elastic, 5 to 6 minutes. Turn out the dough onto a clean surface, and knead four turns into a ball.
• Place the dough in a lightly oiled large bowl, and coat the dough with the oil. Cover tightly with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour. Turn out onto a clean surface; divide into 12 smaller balls, each about 2 inches in diameter. Transfer the balls to a parchment-lined baking sheet, and loosely cover them with plastic wrap.
• Preheat the oven to 400 degrees. On a lightly floured surface, shape one of the balls into a 3-by-5-inch rectangle, then roll it out to a 4-by-11-inch rectangle; it should be very thin. Transfer to an ungreased baking sheet. Slice the onion lengthwise as thinly as possible, leaving the root end intact. Fan out each slice of onion. Brush the surface of the dough with olive oil; place 3 or 4 sage leaves, 2 slices of onion, 2 slices of tomatillo, and 2 slices of tomato on top. Sprinkle with salt and pepper. Repeat with remaining dough, and place on the sheet.
• Bake until the flatbread turns golden brown, 12 to 14 minutes. Transfer the flatbread to a wire rack to cool. Working in batches, roll out, top, and bake remaining dough. Store in an airtight container up to 1 week.

JULIE'S CORNBREAD

Steps:

• Instructions: Preheat oven to 450 degrees. Sift together dry ingredients In seperate bowl, beat egg, then add milk and sour cream; add optional corn, chiles and/or cheese. Mix just enough to form batter. Heat oil in iron skillet until just starting to smoke; coat sides and bottom. Mix wet ingredients into dry until lightly moistened. Carefully pour hot oil into batter, stir to incorporate, should be quick. Pour batter into iron skillet. Bake for 20-25 minutes.

JULIA CHILD'S CORNBREAD STUFFING

Steps:

• Prepare cornbread according to mix directions.
• Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
• In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
• Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
• Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.

JULIE'S CORNBREAD DRESSING OR STUFFING

Steps:

• DAY BEFORE OR EARLY IN THE DAY.
• Make cornbread.
• Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
• Dice celery and onion and keep refrigerated.
• 2 1/2 HOURS BEFORE SERVING.
• Crumble cornbread by hand into the bowl with the bread.
• Add the eggs, sage, salt and pepper.
• Add 2 cups of turkey broth.
• Add the cream.
• Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
• Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
• If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
• 1 1/4 HOUR BEFORE SERVING.
• Place dressing in the oven.
• Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
• Serve and enjoy!