The National Cornbread Festival Cornbread Alley Recipes 2022

There are the recipes from the National Cornbread Festival Cornbread Alley. The winner of Cornbread Alley was Sweet Georgia Peach. All recipes are for serving a crowd. If making for a small family then you may want to 1/2 the recipe.

Southern Hushpuppies
4 cups yellow self-rising Martha White cornmeal
2 cups Martha White self-rising flour
1/4 cup sugar
1 tsp salt
2 tsp garlic powder
5 eggs
1/2 cup chopped jalapenos with a little juice
1 cup cream style corn
1 cup chopped green onions
1 cup shredded cheddar cheese
Mayfield buttermilk as needed

Mix all dry ingredients well. Add remaining ingredients to dry using buttermilk. Mix till moistened. Do not overmix. Drop by rounded tablespoons into hot oil for 3 minutes or until golden brown, turning once. Drain on paper towel.

Beans & Greens Cornbread
1 1/2 cups Martha White self rising cornmeal
1/2 cup Martha White self rising flour
1 cup Mayfield milk
1 cup chopped Bush’s Great Northern Beans
1 cup chopped canned greens (can use turnip or collard)
1 egg
1/2 cup chopped bacon
1/4 cup onions

Mix all dry ingredients and add egg, onion, bacon, beans, greens, and milk. Mix well. Bake in a greased 9×13 pan or a 10″ Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Black Eyed Pea Fritters
8 cups Martha White self-rising cornmeal
2 1/4 cups Martha White self-rising flour
3 cups Mayfield milk
3 eggs
3 cups black eyed peas
1 1/2 cup chopped onion
2 cups bacon bits

Mix all ingredients together and drop by spoonful into oil and fry until golden brown.

New South Mexican Cornbread
2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 cup Mayfield sour cream
1 egg
1/4 cup sugar
1/2 cup melted butter
1/2 cup chopped onion
1 cup cream style corn
3/4 cup chopped jalapenos
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)

Mix all ingredients together except reserved cheese and pour in a 9×13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes.

NCF Hot Chicken Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield Milk
1 cup chopped cooked chicken
1 egg
1/2 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/4 cup dark brown sugar
1 tablespoon cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 tablespoon hot sauce (Texas Pete)

Mix all dry ingredients and add sour cream, cheese, spices, chicken, brown sugar, and milk. Mix well. Bake in a greased 9×13 pan or 10 in Lodge cast iron skillet. Bake for 25 minutes at 400 degrees or until golden brown.

Tennessee Mud Cornbread
3 cups Martha White self-rising flour
1 cup Martha White self-rising cornmeal
1 1/2 cup Mayfield milk
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 cup sugar
3 tablespoons cocoa powder
1 cup chocolate chips
1 cup miniature marshmallows
1/2 cup chopped pecans

Mix all ingredients together except chocolate chips, pecans, and marshmallows. Once mixture is blended fold in chocolate chips, pecans, and marshmallows. Bake in a greased 9×13 pan for 20-25 minutes at 400 degrees until golden brown.

Chicken & Dressing Cornbread
1 1/2 cups Martha White self-rising cornmeal
1/2 cup Martha White self-rising flour
1 cup Mayfield buttermilk
1 egg
1 cup chopped chicken
1/2 cup melted butter
1/2 cup cream of chicken soup
1/4 cup chopped onions
1/4 cup chopped celery
2 tsp rubbed sage

Mix cornmeal, flour, chicken, onions, celery, soup, egg, and butter. Add buttermilk and sage. Pour into a greased Lodge cast iron skillet and bake at 425 degrees for 25 minutes.

Sweet Georgia Peach – WINNER
2 cups Martha White self-rising flour
1/2 cup Martha White cornmeal
1/2 cup melted butter
1/3 cup sugar
1/3 cup brown sugar
2 eggs
1/2 cup Mayfield Milk
2 cups peach pie filling
1 teaspoon cinnamon

Mix all ingredients except peach pie filling until mixed well. Then add pie filling. Bake on a lined baking sheet or a Lodge cast iron skillet at 400 degrees for 25-30 minutes. Serve with a glaze of 1/2 cup powdered sugar and 1 tablespoon milk.

Old Fashioned Cornbread
2 cups Martha White self-rising cornmeal
1/4 cup Martha White self-rising flour
1/3 cup sugar
1 egg
1 cup Mayfield buttermilk

Mix well and bake in a Lodge Cast Iron Skillet for 25-30 minutes at 400 degrees.



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