Recipes from the National Cornbread Festival - SVEC's Cornbread Alley
Home about us obtaining service view your account SVECares products & services economic development your directors your local office commercial & industry other links Questions? E-mail us. Please provide us  with your name and  phone number.		Apple Poppers Cornbread Pudding Sweet Cranberry Cornbread Raymond's Cornbread Coffee Cake Martha's Cornmeal Chicken Nuggets Timberlake Hushpuppies Turnip Green Cornbread Peanut "Better" Cornbread Broccoli Cheese Cornbread Apple Poppers 3/4 cup Martha White        Self-Rising Cornmeal 1 1/3 C sifted Martha White      all-purpose flour 3 tsp. baking powder 1 tsp. salt 2 T sugar 1 egg 1 1/2 C Mayfield milk 3 T melted butter or shortening 1/2 tsp. cinnamon 1 C pared and chopped cooking     apples Oil for frying   Heat oil in a deep skillet or deep fryer. Sift together in large bowl, flour, baking powder, salt, sugar and cinnamon. Put egg in small bowl and beat one minute. Add milk. Pour over dry ingredients Mix until blended, scraping bowl quickly to blend in melted butter or shortening. Add chopped apples. Spoon into hot oil. Cook until golden brown, drain. Roll or sprinkle with powdered or regular sugar. Pop in mouth and enjoy!   Cornbread Pudding 1 box Martha White Yellow Corn Muffin     Mix 1 egg 1 can whole kernel corn 1 can cream corn 1 stick butter, melted 1/4 C Mayfield sour cream Mix all ingredients thoroughly. Pour into greased skillet and bake 30 minutes at 350 degrees. Enjoy!  Sweet Cranberry Cornbread 2 C Mayfield milk 1 beaten egg 3 T melted butter 2 C Martha White flour 1 C brown sugar 1 C Martha White self-rising      cornmeal 1 C dried cranberries Mix together the first three ingredients. In a separate bowl mix together dry ingredients. Put wet ingredients into dry. Mix slightly, until lumpy. Do not over mix. Bake at 400 degrees for about 20 minutes. Raymond's Cornbread Coffee Cake 1 C Martha White plain flour 1 C Martha White self rising     flour 1 T sugar 1/4 C brown sugar 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp allspice 1 egg 1 1/2 C Mayfield's Milk 3 T cooking oil 3/4 C Smucker's Strawberry            Preserves 1 T sugar In a mixing bowl, mix together first seven ingredients. Add egg, milk and oil to dry ingredients. Beat just until smooth. Spread batter in greased 8 inch Lodge cast iron skillet; spoon preserves over batter. Sprinkle with remaining sugar. Bake at 425 degrees for 20 to 25 minutes. Martha's Cornmeal Chicken Nuggets 1/2 C Martha White self-rising cornmeal 1 T chili powder 2 tsp ground cumin 4 boneless, skinless chicken breasts cut     into 1-inch cubes 3 T vegetable oil Combine cornmeal, chili powder and cumin and toss to coat well with mixture. In a large skillet, heat hil over medium heat. Add chicken and cook, stirring frequently, 5 to 6 minutes or until chicken is browned on all sides and done in the middle. Serve with your favorite dipping sauce. Yield: about 35 nuggets Timberlake Huspuppies 3 C Martha White Self-Rising     Cornmeal Mix 1 C Martha White Flour 1 T Sugar 1 ¼ tsp Baking powder 2 Eggs 1 bunch of green onions,     chopped 1 small can of Mexican Corn Mayfield Buttermilk - enough to     bind Garlic salt – sprinkle and stir      until you can smell it in the mix (Optional - ¼ Cup Pickled      Jalapeno peppers)   Mix all ingredients together. Roll into small balls and drop into hot grease.  Fry until golden brown. Remove and let drain, then enjoy!   Turnip Green Cornbread 1 C Martha White Self-Rising     Cornmeal Mix 1/2 C Martha White self rising     flour 2 eggs 1/2 C cooked turnip greens -     chopped and drained     (save 1/2 C liquid from greens) 1/4 C vegetable oil 1/4 C Mayfield sour cream Preheat oven to 350 degrees. Generously grease an 8 cup muffin pan or cast iron skillet and put in oven to heat. In a mixing bowl, stir together the cornmeal and flour. Add the eggs, greens, reserved liquid, oil and sour cream. Pour into muffin pans or cast iron skillet. Bake for about 20 minutes or until golden brown.   Peanut "Better" Cornbread 2 C  Martha White Self-Rising       Cornmeal  1 1/3 C Mayfield's Buttermilk 1 egg 1/4 C sugar 1 C crunchy peanut butter   Preheat oven to 450 degrees. Mix all ingredients together. Pour into a greased 8 inch Lodge cast iron skillet. Bake for 20 to 25 minutes or until golden brown. Broccoli  Cheese Cornbread 1 ½ C  Martha White Self-Rising     Cornmeal Mix 1 ¼  C Broccoli  (if frozen then     thaw and drain) 1  large onion, chopped 1 Stick  butter – melted ½ C Mayfield Milk 4 Eggs, beaten 6 oz. Mayfield Cottage Cheese 3 Tbs. Sugar 1 tsp. Salt    Mix together adding cornbread mix last.  Bake at 400 degrees for 20 to 25 minutes or until golden brown.  This is very moist and tender.  It does not rise like regular cornbread.  Has a great taste.  Serve in small 1 ½ inch squares.  Freezes well.