Time 45m Yield 60 1-oz muffins, 8-60 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 450 degrees F.,. Grease frying pan or spray muffin tins with pam. Chop the onion into 1/8" - 1/4" cubes or pieces. Seed the jalapenos and chop into 1/8" pieces. Cut the cheese into 1/8" - 1/4" cubes or pieces. In large mixing bowl add 2 cups cornmeal. In small mixing bowl add 1 egg and beat, add buttermilk and mix well. Add egg & buttermilk mixture to cornmeal and mix well. Add the onions, jalapenos, cheese to the cornmeal and mix well. Add the cracklins to the cornmeal mixture and mix well. If the mixture is to thick add the reserved corn liquid and mix well. Fill the frying pan or the corn muffin tins and bake in the preheated oven for 12 to 15 minute or untill golden brown. Enjoy.
Time 40m Number Of Ingredients 9 Steps:
Preheat your oven to 400 degrees F. Put the butter in the center of an 8" cast iron skillet and place it in the oven so it can get sizzling hot. Mix all of the dry ingredients, including cracklins in a large bowl. Mix the wet ingredients in a medium bowl. Combine the wet and dry ingredients. The batter will be very thick. Take the skillet out of the oven and pour the batter into the hot skillet. Reduce the oven temperature to 375 degrees F. Return the skillet to the oven and bake the cornbread for 25 minutes. Remove the cornbread from the oven and place the skillet on a heatproof trivet or hot pad. Allow the cornbread to cool for 5 minutes before cutting and serving.
Time 50m Number Of Ingredients 5 Steps:
Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
Time 45m Yield 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. Sift dry ingredients into a mixing bowl and stir to combine. Add milk and stir to combine. Fold in cracklins. Form batter into oblong cakes the size you desire and then roll in shortening. Bake in a greased baking dish for 30 minutes. Serve warm or at room temperature.
Yield 8 Number Of Ingredients 9 Steps:
Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Time 35m Yield 15-20 serving(s) Number Of Ingredients 7 Steps:
Combine the cornmeal, soda, and salt; stir in the eggs and buttermilk. Heat the bacon drippings in a 13 x 9 x 2-inch baking pan until very hot. Add the hot dripping and cracklings to batter, mixing well. Pour batter into hot pan. Bake at 450°F for 25 minutes or until bread is golden. Cut into squares.
Time 35m Yield about 9 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended., Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Time 1h20m Yield 12 Number Of Ingredients 10 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray. Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside. In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour.
