Cornbread recipe
#16
Member
Join Date: Aug 2010
Posts: 88
sometimes you can google the resturant name for a recipe. i got a recipe that Golden Corral serves that way. type something like "resturant name cornbread recipe".
i know a grandma who always adds sugar to her jiffy cornbread mix "for the kids".
the sweet and light recipe sounds good, makes me hungry for cornbread.
i know a grandma who always adds sugar to her jiffy cornbread mix "for the kids".
the sweet and light recipe sounds good, makes me hungry for cornbread.
#17
Super Member
Join Date: Jul 2011
Location: N. Florida
Posts: 4,568
Here's the recipe for the Paula Deen Cornbread with onions and cheese.
Vidalia Onion Cornbread
1/4 cup butter or margarine
1 large Vidalia or other sweet onion chopped
1 (7.5 ounce) package cornbread mix
1 cup (4ounces ) shredded sharp Cheddar cheese divided
1/3 cup milk
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon of dried dill weed (optional)
Vegetable cooking spray
Preheat over to 450 degrees.
Melt butter in a medium saucepan over medium-high heat. Add onion, and saute 5 minutes or until tender. (Do not brown the onion). Remove pan from heat. Stir in cornbread mix, ½ cup cheese, next 4 ingredients, and if desired, dill.
Coat an 8 inch square pan with cooking spray; pour mixture into pan.
Bake at 450 degrees for 25 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes or until a wooden pick inserted into center comes out clean. Cool slightly before cutting into squares.
**** Notes - you can use the fat free sour cream and fat free milk. To make a double batch in a 13 x 9 pan just double the ingredients and cook just a little bit longer at 450.****
Vidalia Onion Cornbread
1/4 cup butter or margarine
1 large Vidalia or other sweet onion chopped
1 (7.5 ounce) package cornbread mix
1 cup (4ounces ) shredded sharp Cheddar cheese divided
1/3 cup milk
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon of dried dill weed (optional)
Vegetable cooking spray
Preheat over to 450 degrees.
Melt butter in a medium saucepan over medium-high heat. Add onion, and saute 5 minutes or until tender. (Do not brown the onion). Remove pan from heat. Stir in cornbread mix, ½ cup cheese, next 4 ingredients, and if desired, dill.
Coat an 8 inch square pan with cooking spray; pour mixture into pan.
Bake at 450 degrees for 25 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake 5 more minutes or until a wooden pick inserted into center comes out clean. Cool slightly before cutting into squares.
**** Notes - you can use the fat free sour cream and fat free milk. To make a double batch in a 13 x 9 pan just double the ingredients and cook just a little bit longer at 450.****
#18
Super Member
Join Date: Nov 2010
Location: Illinois
Posts: 3,918
I have had this too, but i thought it came from a mexican restaurant and was called "Sweet Corn Cake", i don't have a receipe but i think you can buy it at the grocery store in the ethnic section by the mexican foods in a package.
#19
Junior Member
Join Date: Mar 2010
Location: Alabama
Posts: 179
I make a similar style cornbread, but have made it simple:
1/2 box Jiffy Cornbread Mix
1/2 sack of Martha White Hush Puppy Mix
1/4 can of yellow cream style corm
1/4 c. sour cream
1/4 c. Jalapeno slices, chopped
Add buttermilk to get correct consistency-add grated cheddar cheese-pour into medium size hot iron skillet and bake at 400 degrees until golden brown.
1/2 box Jiffy Cornbread Mix
1/2 sack of Martha White Hush Puppy Mix
1/4 can of yellow cream style corm
1/4 c. sour cream
1/4 c. Jalapeno slices, chopped
Add buttermilk to get correct consistency-add grated cheddar cheese-pour into medium size hot iron skillet and bake at 400 degrees until golden brown.
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