GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
GRANDMA'S CORNBREAD
This is one of those old southern recipes handed down from generation to generation. My grandmother never measured anything, but this is just about as precise as I can get. This cornbread is made with white cornmeal, and has a slightly salty taste. It goes great with a just about any southern meal, or just break it up in a big glass of milk by itself.
Provided by jlotterer
Categories Quick Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Place 1/4 cup margarine in dark coated 8" pan (cast iron works well) and heat in oven until hot.
- Meanwhile, mix together flour, corn meal, milk, buttermilk, salt, 1/4 cup margarine, and canola oil.
- Pour into thoroughly heated pan and bake at 400 degrees for 45 minutes.
Nutrition Facts : Calories 105.2, Fat 4.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 298.1, Carbohydrate 13.1, Fiber 0.4, Sugar 2.8, Protein 3.2
GRANDMA'S CORNBREAD
My Grandma is the person who taught me the "Love" of cooking...Here is her recipe for Cornbread, the sour cream keeps it moist & flavorful...It goes together well with a pot of Ham 'n Beans or your favorite bowl of soup....
Provided by LeBaker
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix all ingredients enough to blend well, by hand with big blending fork or on low with a hand mixer, enough to blend well.
- Pour into a greased 8 inch square pan.
- Bake for 20 minutes.
- This can easily be doubled & put in a 9 x 13 inch pan.
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
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. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
GRANDMOTHER'S CORNBREAD
Make and share this Grandmother's Cornbread recipe from Food.com.
Provided by Ellies Mom
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Dump jiffy in bowl.
- Add eggs and oil.
- Add mayo and sugar.
- Stir well, mixture will be thick.
- Put in a 8 x 8-inch dish and cook at 350°F for 30-45 minutes.
- Makes a pan of cornbread that will hold up to beans.
Nutrition Facts : Calories 355.4, Fat 21.9, SaturatedFat 3.8, Cholesterol 76.3, Sodium 582.5, Carbohydrate 35.3, Fiber 2.5, Sugar 5.6, Protein 4.9
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
GRANDMA'S CREAMED CORNBREAD
This recipe is from Eric V. Copage's Kwanzaa book. It's hands down THE most delicious cornbread ever. Very moist (almost cake like texture) and sweet - just like I like my cornbread. The original recipe calls for 2 T sugar, but since I like mine sweeter, I use 1/4 c. This is comfort food at its finest (not health food). I usually eat w/ collard greens or cabbage.
Provided by NicoleJ
Categories Quick Breads
Time 45m
Yield 1 9 inch round loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°.
- Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
- Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
- Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.
Nutrition Facts : Calories 1797.6, Fat 66.1, SaturatedFat 37.2, Cholesterol 342.3, Sodium 3557.3, Carbohydrate 276.1, Fiber 14.4, Sugar 59.1, Protein 38.6
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
Provided by Nado2003
Categories Quick Breads
Time 55m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Grease an 8 inch square pan.
- Melt butter in large microwavable bowl.
- Stir in sugar.
- Quickly add eggs and beat until well blended.
- In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9
GRANDMA'S CORNBREAD DRESSING
This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.
Provided by Sandy in Oklahoma
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
- In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
- Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
- Note: Broth made from boiling a baking hen will be best but canned will work.
Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
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