Old South Pecan Cornbread Recipes
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
OLD SOUTH PECAN CORNBREAD
Make and share this Old South Pecan Cornbread recipe from Food.com.
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- In a medium bowl mix together dry ingredients.
- In another bowl, combine eggs, buttermilk, and melted butter.
- Add all at once to dry ingredients and stir until moistened.
- Pour into a greased 9" square baking pan.
- Bake for 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 185.3, Fat 10.7, SaturatedFat 4, Cholesterol 45, Sodium 145.3, Carbohydrate 20.3, Fiber 1.3, Sugar 9.1, Protein 3.3
MAPLE-PECAN CORNBREAD
Our state trails only Vermont in the production of maple syrup in the U.S. I have many childhood memories of tapping our maple trees in early spring and watching the sap come out. Corn bread, or johnnycake as it's called here in scenic Mohawk Valley, was a staple of the men fighting in the Revolutionary War. The volunteers, who were known as "Johnnys", carried their rations with them, and the johnnycakes held up well for days.
Provided by Taste of Home
Time 45m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, milk, syrup and butter. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in pan before removing to a wire rack. Serve warm with syrup if desired or allow to cool.
Nutrition Facts : Calories 142 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 294mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
MAPLE PECAN CORNBREAD
Make and share this Maple Pecan Cornbread recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 50m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine flour, cornmeal, baking powder, baking soda, and salt; set aside.
- In another bowl combine butter, sugar and eggs; mix well.
- Add maple syrup and buttermilk.
- Stir in dry ingredients just until moistened.
- Stir in pecans.
- Pour into greased 8x4 inch loaf pan.
- Bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool for 10 minutes in pan and serve with maple syrup if desired.
Nutrition Facts : Calories 273.2, Fat 11.4, SaturatedFat 3.8, Cholesterol 65.2, Sodium 573.9, Carbohydrate 38.3, Fiber 2.2, Sugar 12.9, Protein 5.9
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