Brendas Cornbread Recipes

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GINA'S CRUSTY CORNBREAD



Gina's Crusty Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
  • Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
  • Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

MOM'S SWEET BUTTERMILK CORN BREAD



Mom's Sweet Buttermilk Corn Bread image

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Provided by Nandabear

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 10

Number Of Ingredients 9

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
  • Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g

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