Aunt Lucys Cornbread Food

AUNT LUCILLE'S MEXICAN CORNBREAD

Aunt Lucille's Mexican Cornbread image

This Mexican Cornbread recipe is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and spicy jalapeño pepper in every delicious bite.

Provided by Sheila Thigpen

Time 55m

Number Of Ingredients 12

Ingredients

3 cups self-rising cornmeal mix
4 tablespoons all-purpose flour
1 teaspoon kosher salt
1 medium onion (chopped)
1/2 sweet bell pepper (chopped)
1 jalapeno pepper (seeded and diced)
8 ounces grated sharp cheddar cheese
4 eggs (slightly beaten)
3/4 cup canola oil
1 15-oz. can cream-style corn
1 cup sour cream
Non-stick cooking spray

Steps:

Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking dish with cooking spray.
In a large bowl, combine the cornmeal, flour, salt, onion, bell pepper, and jalapeno pepper, Stir in the shredded cheese.
In a smaller bowl, lightly whisk the eggs with the oil and cream-style corn. Pour into the dry ingredients. Add the sour cream and stir with a spatula until all the dry ingredients are incorporated.
Pour the batter into the prepared baking dish and bake for 40 minutes, until lightly golden brown and a pick inserted in the center comes out clean.
Cool for a few minutes before cutting into squares.

Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 18 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 458 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g

AUNT BERNICE'S CORNBREAD

Aunt Bernice's Cornbread image

I received this recipe from my cousin Leslie when putting together our family cookbook. The recipe belonged to her grandmother, Bernice Peters Chastain (my grandpa's sister). She said that she originally used white cornmeal, but her family always thought it looked "anemic" so they used yellow cornmeal. I believe this is the perfect southern cornbread recipe! It's actually the only cornbread that my step-son will eat!

Provided by Kim D.

Categories Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
3 tablespoons sugar
1 egg
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening

Steps:

Preheat oven to 400°F.
Combine all ingredients except for 2 tablespoons of shortening; Mix well.
In an iron skillet, place 2 tablespoons shortening.
Place skillet in oven for a few minutes, until shortening is melted.
Remove skillet from oven and pour cornbread batter on top of melted shortening.
(Don't mix) Bake for 25 minutes, or until top is golden brown.
~NOTE~If you don't have an iron skillet, you may use a 8-inch round cake pan, using the same directions.

Nutrition Facts : Calories 152.2, Fat 4.7, SaturatedFat 1.2, Cholesterol 27.7, Sodium 506.5, Carbohydrate 24.2, Fiber 1.3, Sugar 6.3, Protein 3.9

AUNTIE'S CAST-IRON CORNBREAD

Auntie's Cast-Iron Cornbread image

In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.

Provided by Food Network

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon salted butter, plus more to top at the end
1/3 cup vegetable oil
1 cup buttermilk or milk
2 large eggs
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1/2 cup sugar

Steps:

Preheat the oven to 425 degrees F.
In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!

PAULA DEEN'S CORNBREAD

Paula Deen's Cornbread image

Alright... I found it. This is the cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.

Provided by Megohm

Categories Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F.
Combine all ingredients and mix well.
Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8

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Aunt Lucys Cornbread Food

AUNT LUCILLE'S MEXICAN CORNBREAD

This Mexican Cornbread recipe is ultra-moist and cheesy with bits of corn, onion, sweet bell pepper, and spicy jalapeño pepper in every delicious bite.

AUNT BERNICE'S CORNBREAD

AUNTIE'S CAST-IRON CORNBREAD

PAULA DEEN'S CORNBREAD

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