Meemaws Sweet Cornbread Recipes

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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

SWEET CORNBREAD



Sweet Cornbread image

For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
1 cup stone-ground cornmeal
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
  • Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
  • Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
  • Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

MEEMAWS APPLE BUTTER



MeeMaws Apple Butter image

This is a twist on an old hand-me-down recipe my mother came up with; it's a family favorite! It doesn't last around momma's house! I was so happy when she gave me a copy of it to take with me when I moved across the country, and I feel like its too good and too easy not to share! Tastes great on toast, biscuits, and (my favorite) waffles!

Provided by Christina Comito

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Fruit Butter Recipes

Time 1h35m

Yield 128

Number Of Ingredients 4

16 cups unsweetened applesauce
4 cups white sugar
1 cup apple cider vinegar
4 teaspoons ground cinnamon, or more to taste

Steps:

  • Stir applesauce, white sugar, apple cider vinegar, and cinnamon together in a pot, stirring frequently; cook at a boil until the mixture is thick enough to heap in a spoon, about 90 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.8 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 9.3 g

MEMA'S CORN FRITTERS



Mema's Corn Fritters image

Corn fritters like my grandmother used to make them! Corn fritters are one of my favorite dishes and with the extra flavor kick from the added Parmesan cheese, you'll be sure to love this dish! Use canned corn or boiled corn off the cob.

Provided by Robert Crofton

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 6

Number Of Ingredients 9

5 tablespoons biscuit baking mix (such as Bisquick®)
¼ teaspoon salt
ground black pepper to taste
⅔ cup shredded Parmesan cheese
2 eggs
2 cups whole kernel corn, drained
2 tablespoons finely chopped onion
¼ cup butter
2 tablespoons vegetable oil

Steps:

  • Whisk baking mix with salt, black pepper, and Parmesan cheese in a small bowl. Beat eggs in a separate bowl and stir in corn and onion. Lightly stir biscuit mix-cheese mixture into corn mixture just until moistened; do not overmix.
  • Melt butter with vegetable oil in a large skillet over medium heat. Drop batter into hot skillet with a tablespoon and flatten fritters slightly with spoon. Cook fritters until browned on both sides, about 3 minutes per side, and drain on paper towels.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 15.1 g, Cholesterol 90.2 mg, Fat 17.9 g, Fiber 1.3 g, Protein 7.5 g, SaturatedFat 8 g, Sodium 553.1 mg, Sugar 2.1 g

MOIST & SWEET CORNBREAD



Moist & Sweet Cornbread image

We prefer good old Southern cornbread with our beans but sometimes want it sweeter. Here's a sweet version to hold up the butter. -Stacey Feather, Jay, Oklahoma

Provided by Taste of Home

Time 35m

Yield 15 servings.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1-1/2 cups cornmeal
1 cup sugar
4 teaspoons baking powder
1-1/2 teaspoons salt
3/4 cup shortening
2 large eggs, room temperature
2-1/2 cups whole milk

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 5 ingredients. Cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk eggs and milk; stir into crumb mixture just until moistened., Pour into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 393mg sodium, Carbohydrate 44g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

EMAW'S CORNBREAD DRESSING



Emaw's Cornbread Dressing image

This is my mother's dressing recipe, finally captured on paper, lol. We use her cornbread recipe to make this as the pre-made mixes are very sweet and affect the taste of the dressing in a really not so good way.

Provided by riffraff

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 cups celery, large dice
1 cup onion, large dice
2 tablespoons parsley, chopped
1/2 tablespoon black pepper
1 1/2 tablespoons sage
9 cups cornbread, crumbled
8 -9 cups of super hot chicken broth or 8 -9 cups turkey broth, I use homemade
salt, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Mix all the ingredients except stock.
  • Pour hot stock over everything and mix well.
  • Pour into a large casserole or roasting pan.
  • I use a 12 x 14 x 6 pan.
  • Bake for at least one hour, depending on the size pan you use, you may have to bake an additional half hour.

Nutrition Facts : Calories 52.6, Fat 1.5, SaturatedFat 0.4, Sodium 792.4, Carbohydrate 4.1, Fiber 0.9, Sugar 1.9, Protein 5.4

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