PATTI LABELLE HOT WATER CORNBREAD RECIPE
Provided by TheChef
Categories Dessert
Number Of Ingredients 9
- Ingredients
2 cups Cornmeal |
1/2 cup All-purpose flour |
3 tbsp Sugar |
1 tbsp Baking powder |
1 teaspoon Salt |
3 Eggs ((beaten)) |
1 cup Buttermilk |
2 tbsp Canola oil |
1 cup Boiling water |
Steps:
- Get a large saucepan and pour 6 cups of water into it.
- Put 6 tablespoons of finely ground cornmeal into the sugar water mixture. You can use yellow, white, or red, depending on your preference.
- Wait for the water to boil, then lower the heat and let it simmer for about 5 minutes. Make sure you frequently stir with a wooden spoon. This is just to ensure no lumps or clumps in the mixture.
- Now, take off the stove and leave it to cool down a bit. You can do this by setting it in a bowl full of cold water.
- In the meantime, preheat your oven to 375 degrees F.
- Stir in 1 tablespoon of baking powder and 1 teaspoon of salt into the cornmeal mixture you just made earlier with sugar and ground cornmeal. If you desire, add 1 tablespoon of sugar into the mixture.
- Pour a cup of buttermilk and 3 beaten eggs into the cornmeal. After that, pour 1/4 teaspoon salt and 2 tablespoons canola oil into it. Stir well so that everything is nicely blended.
- In a large round baking pan or cake pan, pour in the boiling water.
- Now, you can pour the batter into the baking pan and then place it inside your oven (leave some room in between because cornbread tends to rise) and cook for about 20 minutes or until golden brown on top.
- Once done, remove from oven and let cool for about 5 - 10 minutes.
MRS. PATTI'S MEXICAN CORNBREAD
Cornbread with a touch of spice.
Provided by MAIL8D
Categories BreadQuick Bread RecipesCornbread Recipes
Time 1h
Yield 8
Number Of Ingredients 10
- Ingredients
1 ½ cups yellow cornmeal |
1 tablespoon baking powder |
1 teaspoon salt |
1 cup sour cream |
2 eggs |
1 (14 ounce) can cream-style corn |
1 onion, chopped |
⅔ cup vegetable oil |
¼ cup chopped jalapeno peppers, or to taste |
3 cups shredded Cheddar cheese, divided |
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
- Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
- Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
- Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g
BETTER THAN AUNT PATTI'S CORNBREAD DRESSING
My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.
Provided by Pot Scrubber
Categories Christmas
Time 1h
Yield 1 9x13 casserole, 10 serving(s)
Number Of Ingredients 8
- Ingredients
1/3 cup butter or 1/3 cup margarine |
1 cup celery, chopped fine |
1/2 cup onion, chopped |
6 cups crumbled cornbread (Two packages of Martha White or Gladiola yellow cornbread mix ) |
2 teaspoons dried sage or 2 teaspoons poultry seasoning |
1/2 teaspoon pepper |
1/2 teaspoon salt |
4 cups chicken broth |
Steps:
- Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
- In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
- Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
- The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
- I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.
PATTI LABELLE'S MACARONI AND CHEESE
Got this off of the "Good Morning America" website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!
Provided by yooper
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
- Ingredients
1 tablespoon vegetable oil |
1 lb macaroni |
8 tablespoons butter |
1 tablespoon butter |
1/2 cup muenster cheese, shredded |
1/2 cup mild cheddar cheese, shredded |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
2 cups half-and-half |
8 ounces Velveeta cheese, cubed |
2 eggs, lightly beaten |
1/4 teaspoon seasoning salt |
1/8 teaspoon fresh ground pepper |
Steps:
- Preheat oven to 350.
- Lightly butter a deep 2 1/2 quart baking dish.
- Fill a large pot with water and bring to a rapid boil.
- Add macaroni and the 1 TB oil.
- Cook for 7 minutes, or until somewhat tender.
- Drain well, and return to the pot.
- Meanwhile, in a small saucepan, melt 8 TB of the butter.
- Stir into macaroni.
- In a large bowl, combine all of the shredded cheeses.
- To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
- Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
- Dot with remaining 1 TB of the butter.
- Bake for 30-35 minutes or until the edges are golden brown and bubbly.
- Serve hot.
- Serves 8.
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2021-09-12 Pour water in a deep skillet, boil for 2-3 minutes. Heat frypan with oil on medium-high heat. In that time while oil is kept for heating combine the ingredients. Add cornmeal, white sugar, onion paste, salt, chopped thyme, and black pepper, stir few seconds. Slowly pour boiling water into cornmeal and continue stirring until it is smooth and dense.
From fithull.com
Cuisine SouthernCategory DinnerServings 4Calories 1302 per serving
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