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.
SOUTHERN CORNBREAD
This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.
Provided by Elise Bauer
Categories Side Dish Baking Budget Comfort Food Pantry Meal Bread Cornbread Cornmeal Southern
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
- Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.
Nutrition Facts : Calories 232 kcal, Carbohydrate 27 g, Cholesterol 49 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 518 mg, Sugar 4 g, Fat 12 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g
REAL SOUTHERN CORNBREAD
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
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
BEST GLUTEN FREE CORNBREAD - GFCF
This is the best cornbread recipe I've come across! I make it at least once a week for our family. Thanks to http://glutenfreegirl.com blog!
Provided by Allymom
Categories Quick Breads
Time 30m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.
- Combine the flours by sifting them into a large bowl. Add the remaining dry ingredients and stir.
- Cut the shortening (such as Earth Balance to make it casein free) into the flours, the way you would when making a pie dough. You should end up with walnut-size pieces in a sandy flour.
- Combine the eggs and milk in a small bowl. You can use cow's milk just fine if it's not a problem for your family. I usually use original rice milk.
- Make a well in the center of the dry ingredients and pour in the liquid. Stir with a rubber spatula until everything is combined.
- Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
- Pour into a greased 9 by 9 by 2-inch pan or a preheated greased cast iron skillet. Slide it into the oven. Bake for 20 to 25 minutes, or until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean.
Nutrition Facts : Calories 191.4, Fat 8.3, SaturatedFat 2.1, Cholesterol 52.9, Sodium 425.1, Carbohydrate 26.7, Fiber 1.5, Sugar 6.6, Protein 3.5
GFCF SOUTHERN STYLE CORNBREAD
"This cornbread is even better than the old Bisquick cornbread I used to make before we went GFCF. I like it because it is softer and less grainy than typical cornbread (GF AND Soft?? YES) Everyone I have served this too has told me it's better than traditional cornbread with gluten! **I use a flour mix from FrugalAbundance.com in my recipe."
Provided by Victoria Meyers @BeggarsBanquetFoodie
Categories Other Side Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 450 F. Heat coconut oil in a cast iron skillet if using, or just melt it in your baking pan while the oven preheats.
- Add 1 tbsp vinegar to 1 cup casein free milk or water and set aside
- Mix together dry ingredients with a whisk.
- Make a well in your dry mixture and add remaining ingredients. Mix well.
- Pour batter into hot greased skillet, or baking pan. Bake until the sides pull away from the pan a bit and the top will usually crack a bit.
- A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
SOUTHERN STYLE GLUTEN FREE CORNBREAD
Make and share this Southern Style Gluten Free Cornbread recipe from Food.com.
Provided by metroDCdoula
Categories Breads
Time 30m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put oil in a cast iron skillet, just enough to spread around the bottom and sides of skillet. I use a brush to do this. Preheat the oven to 350, immediately place the cast iron skillet in the oven, so the pan preheats as the oven does.
- Mix together all ingredients in a large bowl, being sure to add the baking powder last and get all the lumps out.
- Once the oven and skillet are preheated, pour in the batter, and bake for 20-25 minutes. Top of the cornbread should be golden brown. Let cool just a few minutes before slicing.
Nutrition Facts : Calories 107.3, Fat 2.5, SaturatedFat 0.9, Cholesterol 4.3, Sodium 156.5, Carbohydrate 19.8, Fiber 1.1, Sugar 6.3, Protein 2.2
GFCF EASY CORNBREAD AND CHILI
Make and share this Gfcf Easy Cornbread and Chili recipe from Food.com.
Provided by Llamatron
Categories Lactose Free
Time 25m
Yield 8 squares, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 and pour chili into bottom of a 9x5 baking dish and spread it around.
- Prepare cornbread according to package directions.
- Do your best to spread the cornbread evenly on top of the chili (I know it's thick, but do your best!).
- Bake for 15-20 minutes or until the cornbread is golden brown on top.
Nutrition Facts : Calories 541.7, Fat 26.4, SaturatedFat 7.3, Cholesterol 78.5, Sodium 1375.4, Carbohydrate 64, Fiber 9.2, Sugar 15.9, Protein 14
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