Southern Cornbread Recipes

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SOUTHERN CORNBREAD



Southern Cornbread image

Provided by Cat Cora

Categories     side-dish

Time 45m

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs

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



Real Southern Cornbread image

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

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

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.

REAL SOUTHERN CORNBREAD



Real Southern Cornbread image

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

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

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



Southern Cornbread image

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Provided by Elise Bauer

Categories     Side Dish     Baking     Budget     Comfort Food     Pantry Meal     Bread     Cornbread     Cornmeal     Southern

Time 35m

Yield 8

Number Of Ingredients 8

1 tablespoon bacon drippings
2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar (optional)
1 large egg (optional)
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted

Steps:

  • Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
  • Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

Nutrition Facts : Calories 232 kcal, Carbohydrate 27 g, Cholesterol 49 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 518 mg, Sugar 4 g, Fat 12 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g

SWEET SOUTHERN CORNBREAD



Sweet Southern Cornbread image

Provided by Duff Goldman

Categories     side-dish

Time 45m

Yield 12 mini loaves

Number Of Ingredients 9

2 cups finely-ground yellow cornmeal
3/4 cup plus 2 tablespoons cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
2 cups buttermilk, at room temperature
1/4 cup canola or vegetable oil
2 large eggs
1 tablespoon kosher salt
Nonstick cooking spray

Steps:

  • Preheat the oven to 375 degrees F.
  • Place two 8-cavity mini loaf pans in the oven to heat up.
  • Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
  • In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
  • Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
  • Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
  • Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

MAMA'S SOUTHERN CORNBREAD DRESSING



Mama's Southern Cornbread Dressing image

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

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

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

SOUTHERN CORNBREAD



Southern Cornbread image

This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!

Provided by Patty Mae

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs, beaten
2 cups buttermilk
2 cups white cornmeal (stoneground if you can get it)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon sugar

Steps:

  • Preheat the oven to 375°F.
  • Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
  • Mix soda, baking powder, salt and sugar with cornmeal.
  • Add buttermilk, eggs, and melted butter and mix well.
  • Pour into the hot skillet and bake until golden brown, about 20 minutes.

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