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Recipes

Cornbread – Like Mom Made

 County Style Corn Bread From Martha White Foods from the 1960s

This recipe looks the closest to Mom’s recipe to anything I’ve found, except she added a beaten egg.   Anything in parentheses I’ve added to the recipe as I remember Mom’s cornbread.

2 cups Martha White Self-Rising Corn Meal

¼ teaspoon soda

¼ cup bacon drippings

1 ½ cups buttermilk

(1 beaten egg)

Heat oven to 450 degrees.  Great and heat a skillet.  (Mom put the ¼ c. bacon drippings plus another tablespoon in the skillet to get hot.)  Mix the dry ingredients. (Stir together the egg and buttermilk.)  Stir together the dry and wet ingredients.  Add the hot bacon drippings and stir to blend.  Pour the batter into the hot skillet.  Bake 20 minutes or until golden brown.

sray  July, 2014

 

Corn Light Bread baked in a black skillet

From The Nashville Cookbook

1 cup plain corn meal

1 cup plain flour

½ cup sugar

½ teaspoon salt

2 teaspoons baking powder

1 egg, beaten

1 ¼ cups buttermilk

1 tablespoon cooking oil

Heat over to 400 degrees.  Heat and grease a round iron skillet.

Mix all dry ingredients.  Add beaten egg and oil to buttermilk and stir.  Pour the wet ingredients into the dry and combine.  Turn batter into the hot skillet.

Bake about 25 minutes.

sray   July, 2014

 

Blondie’s 2, 2, 2 Cornbread

2 cups of Martha White Self-Rising Buttermilk Cornmeal Mix

2 eggs

2 cups of buttermilk

Combine and mix well.

Heat oil in a black skillet and in a 450 degree oven.  I put my iron skillet in the oven when I turn it on at 450 degrees with about 1/4 of a cup of vegetable oil.  Get it really hot then take it out and pour 1/2 of the oil into the meal, eggs, and buttermilk mixture.  Stir it in really well and then pour it into the skillet.  The oil in the skillet will cause it to sizzle up and probably go over the top of the batter.  Bake for about 20 minutes.  The crust will be nice and brown thanks to the hot oil that was left in the pan.  Your children will think it’s cornbread cake.

 

Tommy Sue’s Corn Light Bread baked in a loaf pan

2 cups self-rising cornmeal

1/2 cup self-rising flour

1/2 cup sugar

1/2 teaspoon soda

2 cups buttermilk

1/4 cup oil

Combine all ingredients and place in a greased loaf pan. Bake at 400 degrees for 40 to 50 minutes, depending on oven.

 

Broccoli Cornbread

2 box Jiffy cornbread mix

2 sticks melted margarine

Combine these two ingredients.

In a different bowl mix together the following ingredients:

4 eggs, beaten

1 cup cottage cheese

1 cup chopped onions

10 oz. chopped broccoli (bought frozen and thawed)

Pour egg mixture into the cornbread mix mixture and stir well.

Pour into a 9 x 13 oiled pan.

Bake at 400 degrees for about 30 minutes.

Recipe from United Methodist Women’s Fall Luncheon

Cookeville, TN

Old Fashion Caramel Cake

As written by Allen’s Aunt Ruth. She brought it to a family gathering at Aunt Bill’s and Allen asked how to make it.  (My notes in parentheses.)

1 c. butter flavored Crisco

1 ½ cups sugar

1 c. milk (whole milk)

4 eggs, beaten

2 c. self-rising sifted flour (2 c. plain flour + 1 ½ tsp baking powder + ½ tsp salt, sifted)

Mix sugar and Crisco, blend well. (Use mixer on low.) Add eggs, beat well. Add vanilla, milk, sifted flour; alternately beginning and ending with flour. (Combine vanilla and milk and alternate that mixture with flour into the sugar, Crisco, egg mixture) Mix well. Grease (2 round layer) pans with butter flavored Crisco. Bake 30 to 40 minutes at 350 degrees.

Caramel Frosting

2 c sugar

½ c sugar

1 small can Pet Milk

2 sticks margarine (butter)

Mix 2 cups sugar and milk together. Caramelize 1/2 cup sugar. Add to milk mixture and cook 10 minutes. Add margarine. Stir until ready to spread. Remove from heat before adding margarine.(Caramelize ½ cup sugar by pouring it into a heavy pan. Add 1 tbsp water and 2-3 drops of lemon juice. Place pan on low to medium setting and stir with a wooden spoon until the sugar liquefies. Continue cooking, but do not stir, but you can swirl the mixture using the handle of the pan for 8-10 minutes until the sugar becomes a caramel color. Add the milk and sugar mixture and cook 10 minutes. Remove from heat. Add butter, cut into thin slices so it will melt quickly, and beat with a wooden spoon until the frosting becomes firm* enough to spread on the cake.)

Mine never got firm after 15 minutes of beating: I started timing as soon as I added the milk and sugar mixture. I think I should have timed after it began to bubble. So I added some powdered sugar and using a hand mixer, beat it until it was spreading consistency.   The frosting didn’t get hard, but was smooth firm icing and delicious!

Thanksgiving with the Ray’s         November, 2014

Hot Mulled Cider

½ cup brown sugar

¼ teaspoon salt

2 quarts cider

1 tsp. whole allspice

1 tsp. whole cloves

3 inches stick cinnamon

Combine brown sugar, salt, and cider in a pan. Tie the spices in a small piece of cheesecloth (or any white porous clot) and add. Slowly bring the liquid to boiling. Simmer, covered for 20 minutes. Remove spices. Serve hot. Serves 10 -12.

Used Thanksgiving 1988              Capshaw Cookie Swaps                 Collectors’ Club 2014

 

 

 

 

 

 

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2 Responses

  1. Saw your article in the H/C and the recipe for the Broccoli Cornbread caught my eye! SOUNDS YUM!! Would it be possible to get it? Thank you!

    Like

    • Pat, I added the Broccoli cornbread recipe to the Recipes page. Hope you enjoy it. Come to the UMW fall luncheon at First United Methodist Church and enjoy the bread and a bowl of soup. Thanks for reading my column!

      Like

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