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directions. Preheat the oven to 425°. Put the shortening in a cast-iron skillet and place in the oven till melted. Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture. Combine wet and dry ingredients. Mix should be pourable.

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Shuck corn and cut the corn off the cob. Melt the butter and bacon grease in a large cast iron skillet over medium heat. Add the corn, salt, and pepper, and stir to combine. Cook, stirring occasionally, until the corn is cooked through and begins to brown about 8-10 minutes; scrape the bottom of the pan to release any stuck-on bits.

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Add all corn kernels to the bacon fat and cook over medium heat for 1 minute. Add water and sugar and stir continuously until mixture begins to thicken. (May take about 5 minutes.) Place cornstarch in a small bowl, and gradually stir in milk. Add cornstarch mixture to corn. Continue to cook until thickened.

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Once melted, add corn. Salt and pepper to taste. . Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it's cooked to your liking. Immediately before removing from heat, add remaining butter and stir until melted.

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That's our favorite but there is no wrong way to eat this fluffy, sweet, buttery Country Corn Bread. Serves: 9×13 pan . 3/4 cup cornmeal ; 2 1/4 cup flour; 3/4 cup sugar; 3 tsp baking powder; 1/2 tsp salt; 1 cup milk; 1 1/2 sticks of butter- melted; 3 eggs- beaten; First you will want to preheat oven to 350.

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Instructions. Preheat the oven to 400 degrees F. Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up. While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.

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Step 1. Cook onion: Preheat a skillet to medium heat, and add the butter. Once the butter is melted, add the onion, and cook, stirring often, until the pieces are translucent. Step 2. Add corn: To the tender onions, add the fresh or frozen corn and the salt and pepper. Cook, stirring occasionally, until the corn is tender and juicy. Step 3.

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Country Cornbread is a country-style cornbread baked in a cast iron skillet for a golden-brown crust, a slightly crumbly texture, and the perfect balance of sweet and savory flavors. It's a versatile side, perfect plain with butter, drizzled with honey, paired with savory dishes like chili, used in stuffing, or enjoyed as a snack..

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Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter. 5 Substitutes for Buttermilk. READ MORE:

Country Corn Bread

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. (Pictures 1 - 2) Open the oven and pour bacon grease or butter into the preheating skillet to get it nice and hot and melty. In a large bowl, whisk the eggs and buttermilk together.

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Instructions. Preheat the oven to 400 degrees. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. Mix until combined and drop a small amount into your skillet.

Country Corn Casserole

Instructions. In a mixing bowl, combine the whole kernel corn, cream-style corn, eggs, sour cream, oil, sugar, salt, and pepper; stir until well mixed. Add corn muffin mix and stir until just combined. Spoon the mixture into a greased 9x13-inch baking dish. Bake at 350℉ for 1 hour.

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corn, (Zea mays), cereal plant of the grass family and its edible grain.The domesticated crop originated in the Americas and is one of the most widely distributed of the world's food crops. Corn is used as livestock feed, as human food, as biofuel, and as raw material in industry.. Domestication and history. Corn was first domesticated by native peoples in southern Mexico about 10,000 years ago.

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Instructions. Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob. In a large skillet, melt the butter. Add the corn, heavy cream, sugar, salt and pepper. Simmer uncovered over medium-low for 15-20 minutes or just until the corn is tender. Increase the heat.

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Preheat oven to 350 degrees F. In a large bowl, combine corn, eggs, milk, flour, vanilla, sugar, salt, and pepper. Pour into a 1-1/2-quart ungreased casserole dish. Combine butter and cracker crumbs and sprinkle evenly over top of the casserole. Bake for 45 to 50 minutes, until set.