national cornbread festival

[camp_cookie]

http://www.nationalcornbread.com/2007winners.html

 

[deejaydebi]

I could really enjoy a festiva like that! Yummmmm cornbread!

Thanks Smokeybear!

 

[ga_smoker]

Thanks for the link SmokeyBear.................lot's of GREAT recipes. I see I'm not the only one here who loves good ole cornbread.

Steve

 

[deejaydebi]

I could make a meal outa just cornbread! Maybe smoothered in butterbeans or just honey butter! Yummmmmmmm

 

[ga_smoker]

Dang it Mom........now I'm hungry again.

Steve

 

[camp_cookie]

I like cornbread as well. I just wish that I could make it like my grandmother did. I have her cast iron skillet and make some good product, but it's not like hers. The above is from my tribute cook to her earlier this year.

 

[zapper]

I see that Martha White gal gets around! 1st, 2nd and third!

Thats OK, I have only done it from scratch a couple of times and like to use a mix myself. But be careful not to mention that outloud round these parts. Cornbread is as sacred as Chili and BBQ to some folks

I have done the cracklin and the jalapeno type stuff enough to have learned that plain ole cornbread is my favorite. But I have yet to claim a favorite side item. Chili, butter beans, pintos, beef stew, Mexican pork stew........

 

[camp_cookie]

two recipes that I found on the page that I will definitely have to try:

Apple Poppers
¾ C Martha White self rising cornmeal
1 1/3 C sifted Martha White all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 Tbs. sugar
1 egg
1 ½ C Mayfield milk
3 Tbs. melted butter or shortening
½ tsp cinnamon
1 C pared and chopped cooking apples
Oil
Sift together in large bowl, flour, baking powder, salt, sugar and cinnamon. Put egg in
small bowl and beat one minute. Add milk. Pour over dry ingredients. Mix until blended,
scraping bowl quickly blend in melted butter or shortening. Add chopped apples. Spoon
in hot oil. Cook until golden brown, drain. Roll or sprinkle with powdered or regular
sugar. Pop in mouth and enjoy!


Martha’s Cornmeal Chicken Nuggets
½ C Martha White self rising cornmeal
1 Tbs. chili powder
2 Tsp ground cumin
4 boneless, skinless chicken breasts cut into 1-inch cubes
3 Tbs. vegetable oil
Combine cornmeal, chili powder and cumin and toss to coat well with mixture. In a large
skillet, heat oil over medium heat. Add chicken and cook, stirring frequently, 5 to 6
minutes or until chicken is browned on all sides and one in the middle. Serve with your
favorite dipping sauce. Yield: about 35 nuggets.