5 cornbread in a skillet Recipes

  • Cornbread in a Skillet
    buttermilk or 1 cup milk or 1 cup sour milk and
    8 More
    buttermilk or 1 cup milk or 1 cup sour milk, butter, melted, egg, sugar, all-purpose flour, cornmeal, salt (kosher is best), baking powder, butter (for skillet)
    55 min, 9 ingredients
  • Cornbread
    yellow cornmeal (organic and stone ground, if possible) and
    6 More
    yellow cornmeal (organic and stone ground, if possible), unbleached white flour, salt, baking powder, brown sugar, boiling water, mixed with, expeller-pressed canola oil , plus a little extra for oiling the skillet
    45 min, 7 ingredients
  • Crock Pot Chicken and Dressing
    whole chicken, cooked and de-boned, butter, chopped onions and
    9 More
    whole chicken, cooked and de-boned, butter, chopped onions, chopped celery, prepared cornbread (a large skillet), poultry seasoning, salt, ground sage, black pepper, eggs, beaten, cream of mushroom soup, cream of chicken soup
    7 hour , 12 ingredients
  • Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr...
    fresh corn kernels, corn oil, salt, freshly ground pepper and
    13 More
    fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).
    50 min, 18 ingredients




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