OLD-FASHIONED STYLE CORNBREAD RECIPE
Old Fashioned Southern Cornbread made in a cast-iron skillet with buttermilk is a true Southern staple and an easy and quick gluten-free recipe!
Provided by Sharon Rigsby
Categories Bread
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
- While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
- Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
- Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
- Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 47 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 55 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
OLD FASHIONED GLUTEN FREE CORNBREAD | THE ORIGINAL BEST RECIPE
This easy gluten free cornbread recipe can be made naturally gluten free with all cornmeal and no other flours. Use it to make muffins, too!
Provided by Nicole Hunn
Categories Quick bread
Time 30m
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
- In a large bowl, place the cornmeal (See Recipe Notes), baking powder, baking soda, and salt, and whisk to combine well. In a separate bowl, place the yogurt (or buttermilk or sour cream and milk mixture), butter, and egg, and whisk to combine well.
- Create a well in the dry ingredients and pour in the wet ingredients and the honey. Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan.
- Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet, closer to 25 minutes if you made the all purpose gluten free flour variation), or until lightly golden brown on top, golden brown around the edges, and firm to the touch in the center. Slice and serve immediately.
- Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap (Hachette/Da Capo 2017). Originally posted in 2013. Post updated with variations.
GLUTEN-FREE CORNBREAD
I love bread, but am gluten-intolerant. This recipe gives you all the taste and none of the gluten!
Provided by Bethany Bowers
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
- Mix cornmeal, sugar, flour, and baking powder together in a bowl.
- Whisk milk, butter, and egg together in another bowl. Stir into cornmeal mixture just until combined and some lumps remain. Fold in corn. Pour batter into the pan and smooth out the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.1 g, Cholesterol 40.9 mg, Fat 8 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 422.2 mg, Sugar 15.9 g
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