Southern Plantation Cornbread Recipes

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

Ingredients

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

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

Ingredients

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.

SOUTHERN PLANTATION CORNBREAD

Southern Plantation Cornbread image

This recipe is NOT for those who count calories. It is a decadent, tasty recipe that I love and love to share. I don't usually make it with the ham, but it is part of the original recipe, so I have included it.

Provided by Kelly Lollman @kelollman

Categories Savory Breads

Number Of Ingredients 9

Ingredients

1 cup(s) butter, melted and divided
1/4 cup(s) all purpose flour
1 - egg, beaten
2 cup(s) half and half
1 cup(s) heavy whipping cream
4 slice(s) american cheese
1 cup(s) sour cream
2 package(s) (8 1/2 oz each) corn muffin mix
1 1/2 cup(s) diced ham

Steps:

Preheat the oven to 350 degrees.
In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; heat over medium high heat, stirring occasionally until slightly thickened. Stir in cheese until thoroughly melted.
Add the sour cream to help cool the mixture, then add the whipping cream and beaten egg until blended. Add remaining melted butter; fold in corn muffin mix until well blended, then add the diced ham and mix until evenly distributed.
Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake! This bread is very moist.)

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