Best Aunt Marcias Tennessee Sweet Cornbread Recipes
WEST TENNESSEE CORN BREAD
My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. , Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 659 calories, Fat 33g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1106mg sodium, Carbohydrate 80g carbohydrate (26g sugars, Fiber 5g fiber), Protein 10g protein.
AUNT MARCIA'S TENNESSEE SWEET CORNBREAD
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
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!
GOLDEN SWEET CORNBREAD
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
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
AUNTIE'S CAST-IRON CORNBREAD
In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!
I'M A SOUTHERN GIRL NOW....POT LIKKER SOUP
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
Categories Vegetable Soup
Time 35m
Number Of Ingredients 19
Steps:
- 1. Easy as pie....follow the directions above.
AUNT CORA'S WORLD'S GREATEST COOKIES
Aunt Cora's recipe. WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES!
Provided by Mary Hays
Categories Desserts Cookies Drop Cookie Recipes
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 154 calories, Carbohydrate 18.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 99.8 mg, Sugar 13 g
AUNT MARY'S COOKIES
This was my great-grandma's sister's recipe. It's an oldie but a goodie!
Provided by Julie Rehagen
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Place sheets of waxed paper onto a work surface.
- Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
- Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.
Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g
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