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Pickled Vegetable Cornbread Recipe

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This recipe for Pickled Vegetable Cornbread is from MK Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5c. butter
5c. garlic oil
10 cups white sugar
36ea eggs
1.5qts buttermilk
3 Tbl
18 cups cornmeal
18 cups all-purpose flour
3 Tbl and 2t salt
4c. Pickled vegetable, carrots, jalapenos, okra, etc
4c. Pickled Corn
Directions:
Directions:
1. Mix all dry ingredients together in a large bowl using a whisk or large rubber spatula
2. Mix all wet ingredients together including the vegetables
3. Mix the wet ingredients into the dry ingredients and mix well with the rubber spatula or with your hands being careful not to over mix, but all dry should be incorporated into the wet, forming a batter
4. Portion into hotel pans lined with butter and parchment and bake in the oven on 375º
Personal Notes:
Personal Notes:
I usually use a mix of different pickled vegetables for this recipes, including jalapenos, carrots, cauliflower. When using more vegetables, for every cup of vegetable added to the recipe omit .5 cup of buttermilk

 

 

 

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