GREAT RECIPES BELOW!
Today we’re celebrating cornbread! Some of the best meals of my childhood involved a plate with a hot wedge of cornbread on the side, steam still coming off of it, a little butter on top. This year marks the 20th anniversary of the National Cornbread Festival in South Pittsburg, Tennessee, and if you’ve been missing out! Huge crowds of people descend on this wonderful little town for a weekend that includes :
- National Lodge® Cast Iron Cornbread Cook-off
- Cornbread Alley (sample various cornbread recipes)
- Live Music throughout the festival
- Arts and Crafts from area vendors
- Tours of the Lodge Cast Iron Foundry
- Cornbread 5K Race
- Tours of historic South Pittsburg
- Classic Car Cruise-In
- Carnival Rides
- and of course, a Cornbread Eating Contest!
I have been thrilled to be a judge at the cornbread cookoff for several years now, it is one of the events I look forward to most each year. If you join us, head on by the judges area during the cookoff (a program will tell you when and where) and tell someone in a Martha White shirt to give me a holler so I can come out and hug your neck!
For more information about the Cornbread Festival, visit NationalCornbread.com
To celebrate all things cornbread today, I’m joining in with some great food bloggers from around the web to host a potluck of fabulous cornbread recipes!
Click on any recipe title below to go to that recipe.
For starters, I’m sharing Two Ingredient Hot Water Cornbread!
from About A Mom
Cheesy Bacon Jalapeno Cornbread
from Melissa’s Southern Style Kitchen
Cornbread Salad
from Mommy’s Kitchen
BLT Cornbread Salad
from Picky Palate
BBQ Chicken Cornbread Muffins
from Plain Chicken
Blueberry Cornbread
from SouthernBite
Fresh Tomato Tart with Black Pepper Cornbread Crust
from Southern Pantry
Sloppy Joe Cornbread Muffins
from Spicy Southern Kitchen
Caprese Cornbread
from The Country Cook
Chicken Chili with Cornbread Crust
from This Mama Loves
I hope you’ll check out all of these wonderful recipes, and find some new blogs to follow in the process!
For more recipes using Martha White visit MarthaWhite.com. For more information on the National Cornbread Festival, click here.
See ya soon!
Christy, today, after 35 yrs. I changed my cornbread recipe. I got to thinking about mayonnaise cake and how moist it is so I added 2 heaping TBSP of mayo to a large egg and blended them together. Then I gently stirred in 1 cup buttermilk and 2 cups yellow SR Martha White corn meal. I gently stirred in 1/2 cup water (from the cup that I measured the buttermilk in.) I let that sit and rise while I put my iron skillet in the cold oven and turned it on to pre-heat at 425 degrees F. as soon as the oven was heated to 425 I removed the skillet and sprayed it (bottom and sides) generously with cooking spray (I used an olive oil based generic brand.) I gently poured in the mix and carefully evened it out. I baked it on the top rack for 25- 30 min. Removed it from the oven when the top was cracked and turned golden brown and turned it out (top side down on a plate to cool slightly.
This was the most moist cake-like corn bread ever!!! cut it into 12 wedges and served it hot with butter. yummy.
So I just learned about the National Cornbread Festival a little while ago by reading about it in the CastIron Magazine! I bet that’s such a fun event to judge!