Best Aunt Marcias Tennessee Sweet Cornbread Recipes

I'M A SOUTHERN GIRL NOW....POT LIKKER SOUP

I'm a Southern Girl Now....Pot Likker Soup image

Southern Food=Soul Food=Comfort Food...Pure and simple! If you love collard greens or any kind of fresh greens, soup, ham, and just good old fashioned southern cooking, this is for you. Even living in the interior of Alaska, I grew huge crops of greens (turnip, collards, mustard and kale) and pressure canned the the fruits and...

Provided by Sherry Blizzard

Time 35m

Number Of Ingredients 19

Ingredients

IN THE INSTANT POT, SAUTE FOR ABOUT 5 MINUTES:
2 Tbsp oil
2 medium onions, diced
2 c carrots, chopped
ADD IN, AND SAUTE FOR A MINUTE OR SO:
3 clove garlic, minced
ADD THESE INGREDIENTS, CLOSE THE LID SET TO "MANUAL" FOR 15 MINUTES: NOTE: YOU DON'T HAVE TO USE COLLARDS AND MUSTARD GREENS....USE WHAT YOU LIKE.
1 country ham hock
2-3 c diced cottage ham
2 pkg 1 lb. each frozen collard greens
2 pkg 1 lb. each frozen mustard greens
black pepper
1/2 tsp. red pepper flakes
32 oz chicken or turkey broth (i used my frozen turkey broth)
water to cover
REMOVE THE HAM HOCK TO COOL AND DICE THE MEAT, RETURN COOKED MEAT TO THE POT. ADD IN BLACK EYED PEAS.
1 can(s) 15 oz black eyed peas, don't drain
HEAT THROUGH AND SERVE WITH AUNT MARCIA'S SWEET CORNBREAD.
MY AUNT MARCIA'S TENNESSEE CORNBREAD: HTTPS://WWW.JUSTAPINCH.COM/RECIPES/BREAD/SWEET-BREAD/AUNT-MARCIAS-TENNESSEE-SWEET-CORNBREAD.HTML?R=1

Steps:

1. Easy as pie....follow the directions above.

GOLDEN SWEET CORNBREAD

Golden Sweet Cornbread image

If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.

Provided by bluegirl

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g

SWEET SOUTHERN CORNBREAD ALA NITA

Sweet Southern Cornbread Ala Nita image

Fifty four years of cooking Southern food, plus mentoring by good Southern cooks has led to this tried and true delicious cornbread! Enjoy!

Provided by Nita Holleman

Categories Breads

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups white lily self-rising cornmeal mix or 2 cups martha white hot rize cornmeal
1 1/2 cups boiling water
1 1/4-1 1/2 cups whole milk (I use buttermilk) or 1 1/4-1 1/2 cups buttermilk (I use buttermilk)
1/4 cup butter, melted
1 -2 large fresh egg
1 teaspoon table salt
2 tablespoons granulated sugar
1 pinch baking soda (TO ADD JUST BEFORE BAKING)

Steps:

Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
Or, grease an 8x8x2-inch baking pan.
In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
Combine this mixture well with the remaining ingredients except baking soda.
Add buttermilk slowly.
Batter should be smooth and wet, but don't over mix.
When mixed, just before pouring batter up, mix in the pinch of baking soda.
Immediately pour batter into preheated oven and hot skillet or pan.
Bake for about 40 minutes or until golden brown.
Remove from pan and serve.

Nutrition Facts : Calories 126.8, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.7, Sodium 485.9, Carbohydrate 6.6, Sugar 6.9, Protein 2.8

AUNT MARCIA'S TENNESSEE SWEET CORNBREAD

Aunt Marcia's Tennessee Sweet Cornbread image

When I was 18, my mother gave me my first cookbook and this is one of the first recipes that I wrote on one of the blank pages. My Aunt Marcia makes the best cornbread in the world. It is even better the next day (if there is any left) crumbled up in a glass of cold buttermilk. Because I grew up in the southwest and only...

Provided by Sherry Blizzard

Categories Other Breads

Time 35m

Number Of Ingredients 8

Ingredients

1 c yellow cornmeal
1 c flour
1/2 c sugar
4 Tbsp baking powder
1 tsp salt
2 eggs
1 c milk
1/4 c vegetable oil

Steps:

1. Preheat the oven to 425F. Generously oil a cast iron skillet.
2. Mix first 5 ingredients together in a bowl.
3. Add the remaining 3 ingredients and mix well. (If you want to add jalapenos, green chile or bacon bits, do so now).
4. Pour into the cast iron skillet.
5. Bake 20-25 minutes. Remove from oven. Serve each slice with lots of butter!