Bernices Cornbread Food

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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

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

SPICY CORNBREAD WITH GREEN CHILES



Spicy Cornbread with Green Chiles image

Provided by Food Network

Categories     dessert

Yield 12 muffins

Number Of Ingredients 12

1 cup medium cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, beaten
1 cup buttermilk
6 tablespoons melted butter or vegetable oil
1 cup corn kernels (from about 2 ears, or best-quality corn)
12 serrano chiles, roasted
1/4 teaspoon cayenne

Steps:

  • Preheat oven to 425 degrees. Butter a 12-cup muffin pan. In a large mixing bowl, mix together the cornmeal, flour, sugar, baking powder, salt and pepper. Make a well in the center of the mixture and add the egg, buttermilk, oil, corn, chiles and cayenne. Whisking from the center, combine the ingredients into a loose and slightly lumpy batter. Pour the batter into the prepared muffin cups, place a chile stem end upright in the top of each muffin and bake for 15 minutes, or until the muffins begin to pull away from the sides of the pan. Place the pan on a rack to cool for about 10 minutes, and serve warm or at room temperature.

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