REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
DEEP SOUTH MEXICAN CORNBREAD
An almost quiche-like cornbread, very moist!. Cut into small squares and serve as an easy pick-up appetizer.
Provided by Julie 927
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in large bowl.
- Pour into ungreased 9x12 pyrex.
- Bake 350 degrees for 45 minutes until lightly browned.
FERGY'S CORNBREAD TO DIE FOR
Make and share this Fergy's Cornbread to Die For recipe from Food.com.
Provided by Chef Fergy
Categories Quick Breads
Time 40m
Yield 9 squares, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven 400 deg.
- Dice the onion.
- Saute in butter.
- Combine cornbread mix, egg, milk, cream corn and Tabasco.
- Pour in a 8x8 greased baking pan.
- Bake for 15 minutes.
- While baking, combine sour cream, salt, 1/2 cup cheese and onions.
- When the bread has baked for 15 minutes, spread the sour cream mix over the top evenly.
- Sprinkle 1/2 cheese on top.
- Bake for 15 minutes.
Nutrition Facts : Calories 601.6, Fat 38.1, SaturatedFat 20.7, Cholesterol 128.8, Sodium 1188.4, Carbohydrate 53.7, Fiber 4.5, Sugar 15.4, Protein 14
TRADITIONAL SOUTHERN CORNBREAD DRESSING
Number Of Ingredients 12
Steps:
- Combine cornbread crumbs and biscuit crumbs in large bowl. Sprinkle seasonings over crumbs; set aside. Combine margarine, onion, celery, and water in saucepan. Cook over medium heat until margarine is melted. Add onion mixture, broth, and oil to crumbs; stir well, mashing crumbs. Add eggs; stir until blended. Pour mixture into baking dish or pan; bake at 350° about 35-40 minutes or until golden brown.
Nutrition Facts : Nutritional Facts Serves
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