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.		Georgia Pecan & Dried Apple Cornbread Dressing Mountain Cornbread Raymond's Applesauce - Raisin Cornbread Chicken and Dressing Cornbread Timberlake Hushpuppies Outrageous Cornbread with a Snap Cracklin' Cornbread Blueberry Cornmeal Muffins Broccoli Cornbread SVEC's Salsa - Cheese Cornbread Georgia Pecan & Dried Apple Cornbread Dressing Cornbread: 1 Egg 1 1/3 Cups Mayfield Milk ¼ C Oil 2 cups Martha White Self-Rising White Corn Meal Mix   Dressing: ½ C  butter 2 medium onions, chopped 6 C coarsely crumbled       cornbread 4 C dry bread cubes or      crumbled, toasted biscuits 1 C chopped pecans, toasted* 1 (6 oz) pkg. Dried apple      chunks, chopped or 1      medium apple, cored and        chopped 1 C sweetened dried      cranberries 2 (14.5 oz) cans      ready-to-serve chicken broth 1 ½ C apple juice Heat oven to 450.  Grease 9 or 10-inch ovenproof skillet.  Please in oven for 7 to 8 minutes or until hot. In large bowl, beat egg, Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake at 450 for 20 to 25 minutes. Cool cornbread; crumble and set aside. Reduce oven to 375. Grease 13 x 9 inch baking dish or pan. In large skillet, melt butter, Add onions; cook and stir until onions are tender. In large bowl or stockpot, combine onions with remaining ingredients; stir gently. Spoon into greased baking dish. Bake at 375 for 40 to 45 minutes or until golden brown. Makes 10 to 12 servings.   Tip* to toast pecans, spread on cookie sheet.  Bake at 350 for 5 to 7 minutes or until golden brown, stirring occasionally.  Or spread pecans in a thin layer in microwave-safe pie pan. Microwave or HIGH for 4 to 7 minutes or until golden brown, stirring frequently.   Mountain Cornbread                        1 C Martha White Self-rising Corn Meal Mix ¼ C oil ½ can creamed corn 1 egg ½ C grated cheddar cheese 1 C Mayfield buttermilk 1 tsp Emeril seasoning 2 chopped Jalapeno peppers Spray skillet or pan (10 inch) with nonstick spray.  Mix all ingredients.  Spread into pan or skillet. Bake at 425 for 20 –25 minutes.   Raymond's Applesauce-Raisin Cornbread 1 C Sugar 2 Sticks butter, softened 3 C Applesauce 1 C Baking Raisins 3 Eggs 2 C Flour 1 C Martha White Self-Rising     Cornmeal Mix Pre-heat oven to 375.  Spray 13 x 9 pan with cooking spray.  In large bowl, beat sugar and margarine well, blend in applesauce, eggs and raisins.  Mix well. Stir together flour and meal, add to applesauce mixture and mix until moistened.  Pour into pan and bake 25 to 35 minutes or until toothpick comes out clean.  Cool 10 minutes. Serves 16. Chicken and Dressing Cornbread 1 pkg Cornbread Stuffing 1 C Cream Mushroom soup 1 C Cream of Celery soup 2 C chicken broth ½ C  butter 1 C Chicken chopped Mix first five ingredients.   In lightly greased baking dish. Layer mix and chicken starting and ending with stuffing mix.  Bake at 350 for about 25 minutes Timberlake Hushpuppies 3 C Martha White Self-Rising Cornmeal Mix 1 C Flour 1 Tbs 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!   Outrageous Cornbread with a Snap 3 C Martha White Self-Rising     Cornmeal Mix 2 Tbs sugar 2 eggs, beaten 1 diced onion ½ C diced pickled hot peppers 1 small can cream corn 2 – 3 C cheese shredded (Monterey jack, cheddar or favorite blend or 2 or 3 cheeses) enough sour cream or yogurt to bind (perhaps a cup or more)   Mix ingredients in order and dump into oiled cast iron skillet or corn stick pans.  Bake until golden brown, approximately 20 to 30 minutes in a 450 degree oven.   Cracklin' Cornbread 2 C Martha White Self-Rising     Cornmeal Mix 1 1/3 C Mayfield Milk ¼ C shortening 1 egg ¾ C Cracklings (rendered) Preheat oven to 450 degrees. Mix first four ingredients together to form batter. Fold in cracklins.  Grease Lodge cast iron skillet and place in oven to get hot. Bake for 20 to 25 minutes or until golden brown.   Blueberry Cornmeal Muffins 1 C  Martha White flour ¾ C Martha White Self-Rising       Cornmeal Mix 3 Tbs  Sugar 1 Tsp Baking powder ¾ Tsp Salt 1 C Blueberries 1 Egg 2/3 C Mayfield Milk 1/3 C oil   Grease or spray 8 x 8 baking pan. Preheat oven to 425.  In bowl mix flour, cornmeal, sugar, baking powder and salt.  Stir in blueberries.  In a small bowl beat egg; add milk and oil, mix.  Pour all at once into mixture.  Stir just until dry ingredients are evenly moistened.  Pour batter into pan.  Bake 25 minutes or until golden brown. Broccoli 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. SVEC Salsa Cheese Cornbread 3 C Martha White Complete Buttermilk     Cornbread Mix (3 (6 oz.) pkgs.) 2 C. salsa (we used Medium Pace) 1 1/2 C. shredded cheddar cheese 3/4 - 1 C. water Mix first three ingredients then add water to make batter consistency of pancake batter. Drop on hot, oiled griddle by spoonful. Cook until one side is set and flip to cook other side. This recipe makes two or three griddles full.