SOUTHERN CORNBREAD
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.
CONNIE'S RUSTIC SOUTHERN CORNBREAD
This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If...
Provided by Connie Ottman
Categories Other Breads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Grease an 8 inch square baking pan.
- 2. Melt butter in the microwave.
- 3. Mix cooled butter and sugar together.
- 4. Add eggs. Mix very well.
- 5. In a separate bowl, add baking soda to the buttermilk and mix well.
- 6. In a larger bowl, mix cornmeal, flour and salt. Mix well.
- 7. Add the buttermilk mixture to the cornmeal mixture.
- 8. Beat until blended. It will have a few lumps in it.
- 9. Pour batter into greased baking pan.
- 10. Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.
SOUTHERN CORNBREAD
Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
- Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
REAL SOUTHERN CORNBREAD
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
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.
CHEF JOHN'S RUSTIC ITALIAN CORN BREAD
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
- Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
- Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
- Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
- Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
- Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
- Cut a 1/2-inch deep slash down the center of the loaf.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 13.3 g, Fat 4.7 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 440.4 mg, Sugar 0.2 g
SOUTHERN-STYLE CORNBREAD
Steps:
- Gather the ingredients. Preheat oven to 425 F.
- Put the shortening in a 10-inch cast-iron skillet and place in the oven to preheat while making the batter.
- In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In another bowl, whisk together the eggs, milk, and butter.
- Combine with dry ingredients and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter.
- Carefully, with heavy oven mitts, lift the skillet out of the oven and turn to coat the bottom and sides with the melted shortening.
- Pour the cornbread batter into the skillet and return it to the oven.
- Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean. Serve and enjoy.
Nutrition Facts : Calories 315 kcal, Carbohydrate 44 g, Cholesterol 91 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 706 mg, Sugar 3 g, Fat 12 g, ServingSize 8 servings, UnsaturatedFat 0 g
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
THE BEST CORN BREAD YOU'LL EVER EAT
A soft, moist cornbread center with a crunchy crust.
Provided by Debbie Rowe
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F (220 degrees C). Grease a 9 inch iron skillet.
- In a large bowl, beat the egg. Add milk, oil, sour cream, cream corn, and cornmeal mix; stir until cornmeal is just dampened. Pour batter into greased skillet.
- Bake for 25 to 30 minutes, or until knife inserted in center comes out clean.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 40.8 g, Cholesterol 39.2 mg, Fat 15.9 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 5.4 g, Sodium 772.1 mg, Sugar 2.9 g
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- Preheat the oven to 425 degrees. Lightly grease an 8-inch square pan or 9-inch round baking pan with butter.
- In a medium mixing bowl, combine the flour, cornmeal, baking powder, and salt and whisk together until thoroughly combined.
- Break the eggs into a large measuring cup and beat them with a whisk. Add the buttermilk, maple syrup, and melted butter to the eggs and whisk until uniform.
- Add the wet mixture to the dry ingredients and stir to combine with just a few strokes. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the cornbread is lightly browned, pulling away from the sides of the pan, and a cake tester or butter knife comes out clean when inserted into the center.
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