Best Louisiana Cornbread Recipes

SOUTH LOUISIANA CORNBREAD DRESSING

Steps:

• Preheat oven to 450°F. Put the bacon drippings/butter in a 9x13-inch baking dish and put it in the oven while it is preheating. It will melt while you're mixing up the batter. Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings/butter then pour it into the batter and stir to combine. Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan. Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight. Preheat oven to 375°F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth - its better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly. Bake 15 minutes then stir dressing from the sides of the pan into the rest so that it cooks uniformly. Recheck the seasonings, adding more if necessary. Bake until browning on sides and top and center has set.

LOUISIANA CORNBREAD CAKE

Steps:

• Combine cake mix, eggs, water, jello, oil and lemon extract and bake in a 9 x 13 pan at 300 degrees for 40 minutes.
• When done, take a fork and poke holes all over the top of the cake.
• Combine margarine, powdered sugar and lemon juice and pour over hot cake.

LOUISIANA CRAWFISH CORNBREAD

Steps:

• 1. Preheat oven to 350 degrees. Spray baking apn with Pam or grease black iron skillet. Heat but be careful not to set it on fire!
• 2. Combine eggs, corn, oil and cheese. Mix well.
• 3. Stir in cornmeal,baking soda, salt, crawfish tails, onion and pepper.
• 4. Mix and pour into a hot 9 x 13 baking pan or black skillet. Raw, peeled, deveined, shrimp that have been coarsley chopped may be used in place of crawfish!

SOUTH LOUISIANA CORNBREAD

Steps:

• Mix it all together. Put into skillet that has been preheated in oven with butter so that the batter sizzles as it enters the pan. Bake 425-450 degrees F. 20 minutes. Can add whatever you like, jalepenos, cheese, etc.

SOUTH LOUISIANA CORNBREAD DRESSING

Steps:

• THE CORNBREAD
• Preheat oven to 450°F. Put the bacon drippings/butter in a 9x13-inch baking dish and put it in the oven while it is preheating. It will melt while you're mixing up the batter.
• Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings/butter then pour it into the batter and stir to combine. Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan. Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.
• THE DRESSING
• Preheat oven to 375°F. Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking). Combine the vegetables with the bread crumbs and mix well. Melt the butter and add it and the beaten eggs, chicken broth and stir. (You may need a little more chicken broth - its better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add poultry seasoning, rubbed sage, black pepper, and mix thoroughly.
• Bake 15 minutes then stir dressing from the sides of the pan into the rest so that it cooks uniformly. Recheck the seasonings, adding more if necessary. Bake until browning on sides and top and center has set.

LOUISIANA CORNBREAD

Steps:

• Preheat oven to 400° F.
• Blend ingredients together.
• Let rest for 3 minutes.
• Pour into 8 x 8 inch baking pan.
• Bake at 400° for 20 to 25 minutes.
• Serve hot.