Southern White 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

SOUTHERN WHITE CORNBREAD

Southern White Cornbread image

This white cornbread is baked in a hot loaf pan coated with hot oil. The result is a delicious crispy crust with a tender inside. This is terrific with berry butter.

Provided by sugarpea

Categories Quick Breads

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Steps:

Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

Nutrition Facts : Calories 211.4, Fat 3.9, SaturatedFat 1.1, Cholesterol 2, Sodium 244.1, Carbohydrate 40.9, Fiber 1.9, Sugar 17.5, Protein 4.2

WHITE LILY CORNBREAD RECIPE (EASY RECIPE)

White Lily Cornbread Recipe (Easy Recipe) image

This savory White Lily Cornbread recipe is crisp on the outside, moist and tender on the inside, and downright delicious inside out.

Provided by insanelygood

Categories Recipes Side Dishes

Time 35m

Number Of Ingredients 6

Ingredients

1 teaspoon all-vegetable shortening
1 large egg
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
1 1/2 cups buttermilk or 1 1/4 cups milk
1/4 cup pure vegetable oil
1 to tablespoons sugar, optional

Steps:

Preheat the oven to 425 degrees Fahrenheit. Add shortening to an 8-inch oven-proof skillet or baking pan. Heat in the oven for 5 minutes. Tilt the skillet to grease the bottom with shortening.
In a medium bowl, whisk the egg. Mix in the cornmeal mix, buttermilk, oil, and sugar (if using), just until combined. Expect lumps in the batter.
Pour cornbread batter into the skillet. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cornbread to cool for 20 minutes in the skillet before serving. Enjoy!

Nutrition Facts : Calories 210 cal

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

Ingredients

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

Ingredients

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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