Cornmeal Recipes

Easy, Cheesy Cornbread    This recipe uses mild chile peppers for a little zing.  It will be moist and good.

Old-Fashion Buttermilk Corn Sticks   Just like Grandma used to make.

Ham Spoon Bread    This will bake up light and airy, settle when cold and tastes great the next day too!  For a real treat, slice any left overs, dip in beaten egg and bread crumbs, and fry in butter.

Shirley's Corn Muffins     My friend Shirley Coles make the best corn muffins!  They keep well, are not dry and have a great corn flavor.  She's a country girl like me and she knows how to cook!  She has lived in Calloway County Kentucky all her life.

Cornbread Salad    This unusual salad is popular in the south.

Corn Meal Mush    This was a staple when I was a kid!  We ate it as a hot cereal in the mornings.  Then, whatever was left over was poured in a loaf pan, refrigerated, then sliced later in the day.  We fried it in butter, and poured molasses or syrup over the crispy slices.  It is really tasty that way!  We didn't call it polenta then!

Kentucky Hoe Cakes    Story has it, many years ago as people labored in the fields of tobacco, cotton and corn, they built little fires at lunch time.  The corn meal cake mix was made up and taken with the workers in the morning, water was added at lunch time, and the hoe cakes patted out on the hoe.  It was then held over the fire and cooked first on one side then the other.  I'm sure they tasted great after a hard morning in the hot sun!    I, too, have hoed a row or two!  But we took pimento cheese sandwiches and a coke for our lunches.

Old Kentucky Spoon Bread    This pudding-texture cornmeal casserole is soft enough to eat with a spoon.  Serve with most types of meat.