Southern Corn Bread Recipe

Eating corn bread with dinner has long been a southern favorite.  Don’t believe me? Just visit any southern dinner table during any family gathering.  There’s sure to be some good ole fashioned homemade bread sitting right their on the table for everyone to enjoy. Cornbread is one of many comfort foods. Add it to your meal and expect your dinner guess to leave your table satisfied and with a full stomach.  But don’t expect any leftovers.  

  1. You can start off by greasing your cast iron skillet with a little vegetable oil. Set the oven to 425 degrees and heat your skillet. If you don’t have the cast iron skillet go head and use a iron baking pan.
  2. Blend corn meal, flour, baking powered and sugar in a mixing bowl. In another bowl Whisk together your milk, eggs and melted butter. Make the cornbread batter by mixing your dry and wet ingredients together thoroughly.
  3. Next using oven mittens, carefully remove the cast iron skillet from the oven. Using a kitchen basting brush or whatever you have available coat the inside of your skillet with vegetable oil.
  4. Pour batter into the skillet and return to oven. Bake for about half an hour or until a wooden tooth pick inserted in the center comes out clean. The finished product will be golden brown.

Enjoy your Southern Corn Bread.

This recipe provided courtesy of

Recipe Ingredients:
  • 1-1/2 cups yellow corn meal
  • 1-1/2 cups general all purpose flour
  • 4 tablespoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons melted butter

Cookware and Utensils:
  • 1 cast iron skillet
  • 2 mixing bowls
  • 1 measuring cup
  • 1 mixing spoon
  • 1 kitchen basting brush

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.


Turn the iconic Easter bunny into an adorably festive bunny butt cupcakes, filled with bright lemony flavor and green grass frosting. 

Recipe and photo credit: Amanda Rettke from I am baker.

  1. Prepare cake mix as directed on package, adding 1 tablespoon of the lemon extract and vanilla. Spoon 3 tablespoons of batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
  2. Meanwhile, for the bunny feet, microwave white chocolate chips in medium microwavable bowl on HIGH 30 seconds. Stir, then return to microwave and heat in 10-second increments until mostly melted. Stir until completely melted and smooth. Spoon into pastry bag or resealable plastic bag. Snip a small corner from bag. Pipe out 24 pairs of bunny feet using the melted white chocolate onto parchment or wax paper-lined cookie sheet. Try to make pairs that are the same size. Use a toothpick to smooth out any bumps or rough edges, and gently tap the cookie sheet on the counter to help the white chocolate settle. Allow white chocolate to harden (2 minutes in the freezer or 15 minutes in the refrigerator).
  3. For the frosting, beat butter and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Remove half of the frosting and place into medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with a grass decorating tip. Set aside. Remove half of the remaining frosting into small bowl. Add 1 to 2 drops red food color; mix until light pink. Spoon into another pastry bag or resealable plastic bag. Snip a very small corner from bag. (The remaining white frosting will be used for the bunny tails.)
  4. Using the pink frosting, pipe out 3 toes and the padding on each bunny foot. Once the frosting has set (about an hour) gently press down on the pink frosting with your finger to create a smoother, cleaner look.
  5. To assemble the cupcakes, pipe green frosting onto each cupcake in a series of short motions to create individual grass spots. Cover the top of each cupcake completely.
  6. For the bunny butts, place cut sides of the marshmallow halves onto each frosted cupcake, leaving room for the bunny feet. Shape remaining white frosting into dime-sized balls, then roll into small bowl with white sprinkles to cover. Pipe a small drop of remaining pink or white frosting onto the top of each marshmallow. Press a bunny tail on top.
  7. Place both bunny feet against the base of the marshmallow with the toes facing downwards.

24 Servings

  • 1 package (2-layer size) white cake mix
  • 1 tablespoon plus 2 teaspoons McCormick® Pure Lemon Extract, divided
  • 1 tablespoon McCormick® All Natural Pure Vanilla Extract
  • 3/4 cup white chocolate chips  Substitutions available
  • 1 cup (2 sticks) butter, softened
  • 1 box (16 ounces) confectioners’ sugar
  • 2 tablespoons milk
  • 10 drops McCormick® Green Food Color
  • 1 to 2 drops McCormick® Red Food Color
  • 12 large marshmallows, halved crosswise
  • 3 tablespoons white nonpareil sprinkles

G. Garvin’s Cornish Hens

Recipe courtesy of G. Garvin


Preheat the oven to 375 degrees F. and place the hens on a sheet pan. Pull the leaves off the rosemary and thyme sprigs and sprinkle over the hens with the garlic, kosher salt, pepper, seasoned salt and paprika. Drizzle the hens with the olive oil and sprinkle with the garlic salt. Roast the hens in the oven until skin is golden brown and an instant-read thermometer inserted in the thigh registers 165 degrees F. about 45 minutes.

  • 4 Cornish hens, cut in half or backbone removed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 4 to 5 cloves garlic, minced 
  • 1 teaspoon kosher salt 
  • 1 teaspoon black pepper 
  • 1 teaspoon seasoned salt 
  • 1 teaspoon smoked paprika 
  • 2 tablespoons olive oil
  • Pinch garlic salt