How To make Title: Crackling Cornbread Muffins

Black Eyed Peas & Skillet Corn Bread

Here is a great recipe for a great New Years southern Tradition. Tali girl & I hope you wil enjoy. Happy New Year!

Copycat Cracker Barrel Beef Stew and Cornbread

Delicious traditional southern beef stew and southern crunchy corn bread. From the Appalachian cook, that knows what she’s doing.

Vonnie's Cracklin' Skillet Bread in Cast Iron Pan

I hope you enjoy my new category: Vonnie's cookbook collection. I will pick out recipes from cookbooks I especially like. Some are very old, some not so much. Being a cookbook addict, I've had plenty!
This particular cookbook comes from Kentucky during the '60's or '70's. The cover and some pages are missing. But the obvious use it has received caused me to be interested. By the way, no offense to anyone named Verna, it's just a name not common for quite a while!
Enjoy this old time recipe from a lady named Ethel.

Heat oven 375 degrees
1/2 pound bacon
2 cups corn meal
3 teaspoons baking powder
3 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
2 eggs (beat)
1 cup buttermilk
1/4 cup bacon drippings
Brown bacon in cast iron skillet. Crumble. (I diced mine first). Don't wash skillet.
Set aside bacon drippings to use later
Combine dry ingredients.
Beat eggs and stir into 1 cup buttermilk. Add bacon drippings. If you don't have 1/4 cup, add enough additional buttermilk to make 1/4 cup. I didn't and it was a little dry
Combine liquid and dry ingredients and crumbled bacon..
Bake 20-25 minutes until golden brown.
You can also use two well greased layer cake pan.

The Great Cornbread Debate

Cornbread is undoubtedly a southern staple, but there is great debate about - how to make it, what ingredients to use and what to serve it with. For this episode of Nourish, Chef Hardette Harris breaks down some of the biggest cornbread questions - and shows you how to make a regional favorite, hot water cornbread.

Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.

Host and Co-Producer: Dr. Howard Conyers
Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald DRay! Washington
Videographer: Bennie Robertson
Photographs: Sarah Weldon Hackenberg
Graphics: Ryan Golden
Original Music: The Brass-a-holics from New Orleans,
The Michael Foster Project from Baton Rouge, LA

Produced by PBS Digital Studios and
Louisiana Public Broadcasting

Made possible with funding from The Corporation for Public Broadcasting

Creole Cornbread Recipe

Creole Cornbread Recipe - Cornbread is a staple of Cajun and Creole cuisine. So if you've never had then you're in for a real treat!

Creole Cornbread Ingredients
2 cups Cooked Rice
2 large Eggs, room temperature
1 cup Whole Milk
1 cup Yellow Cornmeal
1/2 cup chopped Onion
1 - 2 tbsp chopped Jalapeno Peppers
1/2 tsp Baking Soda
1 tsp Salt
1/4 cup Canola Oil
1 (14.5 ounces) can Cream-Style Corn
3 cups shredded Cheddar Cheese

**** Note ****
To level this Creole Cornbread up even further add these ingredients:
1 tbsp Creole Seasoning (I strongly suggest Creole Kick)
1 tsp Cumin
Small Shrimp can be added as well
2 - 3 tbsp chopped Jalapenos with seed for that bite!

Enjoy!

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Homemade Sweet Potato Cornbread Recipe *EASY* Super Moist and FLUFFY | YOU NEED TO TRY THIS!

Thanks for watching my video! Today I showed you guys how to make THE FLUFFIEST SWEET POTATO CORNBREAD! Perfect for the CHRISTMAS! ????????

SONG: Cushy - Christmas Forever

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For the Sweet Potato Cornbread:

* 1 cup cake flour
* 1 cup yellow cornmeal
* 2⁄3 cup sugar
* 1/4 cup brown sugar
* Tsp of pumpkin spice
* 3.5 tsp baking powder
* 1 tsp kosher salt
* 1 cup cold buttermilk
* Boil 3 Sweet potatoes blend with 1 stick melted butter
* 1/3 cup vegetable oil
* 1 egg
* 1⁄4 cup honey
* 1 tsp vanilla extract