Ingredients

1 1/2 cups whole grain corn meal (not self-rising)

1 1/2 cups buttermilk

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 egg, beaten

Instructions

1. Beat egg, add buttermilk, than all other ingredients. Stir together and pour into hot* skillet. Bake at 425°F until done. (20-25 minutes)

*Pour 1 tbsp of oil into skillet and place in hot oven while you mix batter (10-15 minutes). This gives cornbread a crisp and crunchy crust.

Ingredients

1 cup self-rising cornmeal

2 tsp baking powder

1/2 tsp baking soda

1 cup (4 ounces) shredded cheese

1 cup whole kernel corn, drained well

1 cup buttermilk

1/2 cup chopped onion (if frozen, thaw and drain)

1 egg

1 (4-ounce) jar diced pimientos, drained

1/3 cup oil or melted butter (or half!)

2 tbsp chopped jalapeño peppers, drained well

1/2+ tsp garlic salt

Instructions

Combine ingredients, then spray pan and bake at 450°F for 20 minutes.

For muffins, reduce temp to 400° and bake for 15-20 minutes or until golden brown and toothpick comes out clean.

Yield: 15 servings

Ingredients

6 cups cornbread; crumbled

2 cups biscuits, crumbled

1/2 tsp salt

1/2 tsp black pepper

1 1/2 tbsp rubbed sage

1/2 cup butter

1 medium onion, chopped

2 cups celery, chopped1/2 cpu water

2 cups chicken broth

1/2 cup oil

Instructions

1. Combine cornbread and biscuits in a large bowl with seasonings. Combine butter, onion, celery, and water in a saucepan. Cook over medium heat until butter is melted and vegetables are tender. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs and stir until blended.
2. Pour mixture into baking dish or pan. Bake at 350°F about 35-40 minutes until center reaches 165°F.

Yield: 12 servings

Ingredients

1 large pan Cornbread; baked

4 slices Bread; torn

4 biscuits; baked

1 cup onion, chopped

1 cup celery, chopped

1 tbsp sage

1 cup melted butter or oil or combo

2 tsp Poultry seasoning

1 tsp salt

1/2 tsp black pepper

4 whole eggs, beaten

3-4 cups chicken broth, hot

Instructions

1. Crumble Cornbread, biscuits and bread together. Add remaining ingredients and stir, should be like a thick batter. Bake in covered casserole dish at 375°F for about 45 minutes covered, remove lid and bake an additional 15 minutes uncovered.

Notes

• Mom had several recipes for this that varied slightly. In the end, she cut out the sliced bread and increased the number of biscuits to 8.
• Dressing was a little dry, add more oil and broth.