Cornbread Alley Recipes for
2005
Prepare cornbread mix according to package directions. Cut baked cornbread into 1 – inch squares. Combine garlic powder and Italian seasoning with melted butter. Brush mixture onto cornbread squares, place on baking sheet. Bake at 350 for 10 minutes or until golden brown.
1 ½ C sugar
1 ½ C brown sugar
½ C melted butter
3 eggs separated
1 ½ tsp. vanilla
½ C Mayfield Light Cream
½ C Martha White Self-Rising Cornmeal
½ C pecans, chopped
½ C coconut
1 unbaked 10-inch crust
Walnut
Cornbread
3 cups Martha White Self-Rising Cornmeal
¼ C Martha White Self-Rising Yellow Cornmeal
½ C sugar
3 eggs
1 C melted butter
1 ¼ C Mayfield Buttermilk
1 C chopped walnuts
Preheat oven to 350. Mix together
cornmeal, sugar, Mix together eggs, milk and butter – beat until smooth.
Stir in flour mixture and combine. Add
walnuts.
Pour into a hot, heavily greased skillet. Bake
for 30 minutes at 350
Sour
Cream Cornbread Muffins
1 C Martha White Self-Rising Yellow Cornmeal
1 ½ tsp salt
¼ C oil
1 can (8oz) creamed style corn
1 carton (8 oz) Mayfield Sour Cream
2 eggs
Combine all ingredients and stir until smooth.
Bake at 400 degrees for about 25 minutes.
3 1/3 C Martha White Self-Rising Cornmeal
1 pkg. ranch dressing mix
1/3 C bacon bits
1/3 C jalapeno peppers chopped
½ C onions chopped
2 C Mayfield Buttermilk
2 eggs
1/3 C oil
Pre heat oven to 400 degrees. Lightly grease skillet and preheat. Mix all dry ingredients. Add all other ingredients and mix well. Bake for 20 minutes until golden brown.
Upside-Down
Cheesy Chicken Cornbread
1 ½ C diced cooked chicken
1 can cream of chicken soup
1 C chicken broth
¼ C vegetable oil
¼ C diced onions (optional)
1 C shredded cheddar cheese
2 C Martha White Self-Rising Cornmeal
2 Eggs
Spray pan with non-stick spray. Arrange chicken in 8-inch glass baking dish. Sprinkle with cheddar cheese. Mix all other ingredients together and pour over top of chicken. Bake in preheated moderate oven (350 degrees) about 30 minutes. Cut in square or spoon out to serve. Makes 4 to 6 servings.
1 ½ C Martha White Self-Rising Yellow Cornmeal
½ C flour
¾ C sugar
1 T. vanilla
1 ¾ C Mayfield Buttermilk
1 Egg beaten
3 Tbs. corn oil
1/3 C molasses
Preheat oven to 425 degrees. Combine all dry ingredients together in large bowl. Mix remaining ingredients and stir until blended, combine into dry ingredients. Bake for about 20 minutes.
1 C Martha White Self-Rising Cornmeal
4 Tbs. oil
¾ C flour
2 Tbs. sugar
1 (8 oz). can creamed corn
1 C Mayfield Milk
1 large egg
Preheat oven to 450 degrees. Take 2 tbs. oil and put into skillet. Preheat skillet in oven. Mix all ingredients together. Bake for 20 to 25 minutes. You can also cook these on a griddle like pancakes.
1 ½ C Martha White self rising Cornmeal
1 to 1 ½ Tbs. Sugar
¼ C drained and roughly chopped Jalapenos
¼ C finely chopped onions
½ C Bacon bits
1 tsp lemon pepper
1 to 2 Eggs
1 ¼ C Buttermilk
Preheat oven to 425 degrees. Mix all ingredients together. Batter should be the consistency of pancake batter. Add more buttermilk if necessary. Pour into square cast iron skillet. Cook for 20 to 25 minutes or until golden brown. Flip the cornbread in the pan to get it crispy on both sides.
1 C. (1 pkg.) Martha White Buttermilk Cornbread Mix
1/2 C. strawberry ice cream topping
1/2 C. water
Stir strawberry topping into cornmeal and add water gradually to the consistency of pancake batter. Spoon onto hot griddle that has been sprayed with vegetable spray. Brown lightly on each side.