MOM'S CORNBREAD
"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."
Provided by Taste of Home
Time 35m
Yield about 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended., Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 394mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
BEN MIMS' PERFECT CORNBREAD
If you're wondering how one can possibly make classic cornbread even better, we can provide two helpful hints: cook it in a cast-iron skillet and brown your butter. That's just what recipe developer Ben Mims did when he created this recipe to pair along with his Cornbread Pudding with Whiskey Caramel Sauce. This cornbread recipe doesn't call for even a teaspoon of sugar-savory cornbread enthusiasts will be happy to know. Ben Mims' Perfect Cornbread is a no-frills, good-as-it-gets recipe for a Southern classic that you won't be able to pass up. Another tactic we've found to catapult cornbread to best-ever status is getting that skillet nice and piping hot before adding in the batter. This helps a thick crust form around the edges from the get-go-a must-have as far as we're concerned. While this recipe is used in our Cornbread Pudding with Whiskey Caramel Sauce, don't be surprised if your family starts to request it à la carte. It's just that good.
Provided by Southern Living Editors
Time 55m
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.
- Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm
MOM'S SOUTHERN CORNBREAD
My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.
Provided by msjill111
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven to 400 degrees.
- Put bacon grease into cast iron skillet.
- Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
- Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
- Add bacon grease to batter and pour back into skillet.
- Bake for about 45 minutes-it will be very golden brown.
Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1
MAMA'S CORNBREAD
Provided by Food Network
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
MOM'S SOUTHERN CORNBREAD
My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.
Provided by msjill111
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven to 400 degrees.
- Put bacon grease into cast iron skillet.
- Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
- Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
- Add bacon grease to batter, mix well and pour back into skillet.
- Bake for about 45 minutes-it will be very golden brown.
Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
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