Gladys Famous Cornbread Food

CLASSIC CORNBREAD

Classic Cornbread image

Matt and Amy Bell, owners of the restaurant South on Main, usually avoid cooking contests. But the cornbread festival was different. "It's more of a community project than a competition," Matt says. "And it's directly outside the restaurant." The pair won the traditional category with their classic cornbread, a recipe developed by Amy's grandmother Nellie Mae. "You don't dare mess with family recipes," Matt says. "And if you do, you better make sure they can't tell."

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil, plus more for the baking dish
1 cup yellow cornmeal
1 cup all-purpose flour
2/3 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk

Steps:

Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CORNBREAD

Cornbread image

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

Ingredients

1 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 large egg
1 1/4 cups white cornmeal or 1 1/4 cups blue cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
you might want to reduce the sugar to 1/3 cup and use 2 egg

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

GLADY'S FAMOUS CORNBREAD

Glady's Famous Cornbread image

This cornbread recipe is straight from my Grandmothers restaurant. My grandparents owned and operated a small family-style restaurant in the 50's in Northwest Indiana.

Provided by litldarlin

Categories Quick Breads

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sour cream
2 tablespoons oil
4 tablespoons whole milk
1 egg, beaten
1/3 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/3 cups yellow cornmeal

Steps:

Mix together thoroughly.
Pour into either an 8x8-inch pan, or you can use a greased 10-inch cast iron skillet like I do. This works really great.
Bake at 400°F for 20 to 25 minutes or until corn bread is done.
Serve hot and enjoy.

Nutrition Facts : Calories 163.3, Fat 8.9, SaturatedFat 3.7, Cholesterol 31.9, Sodium 242.9, Carbohydrate 18.3, Fiber 1.3, Sugar 1.8, Protein 3.3

AMANDA'S FAMOUS CORNBREAD (NOT SWEET, NO SUGAR)

Amanda's Famous Cornbread (Not Sweet, No Sugar) image

I grew up in a household where putting sugar in cornbread was tantamount to blasphemy. What I have here is a slightly modified version of my grandmother's recipe. This cornbread is so good, I'm constantly asked to bring it to gatherings! Serve it with butter or by itself. It complements nearly any Southern dish!

Provided by kittysomerville

Categories Quick Breads

Time 30m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups self-rising white cornmeal (Martha White buttermilk flavored if you can find it)
2 tablespoons all-purpose flour
2 eggs
2/3 cup milk
2/3 cup buttermilk
1/3 cup mayonnaise (Kraft is my favorite)
3 tablespoons vegetable oil (or enough to coat the bottom and sides of pan)

Steps:

Preheat oven to 375°.
Combine all ingredients except the vegetable oil.
Coat bottom of frying pan with vegetable oil and heat on high until right before it reaches the smoke point. You want it to sizzle when the batter is poured inches.
Pour in the mixture and let it fry for about 30 seconds give or take depending on how hot your oil was, then put in oven.
Bake until top is slightly golden about 25-30 minutes.
Remove and invert onto a plate so you can show off that lovely golden crust!
Cut into slices and enjoy! It looks extra pretty if you cut it into triangle shaped pieces like you would cut a pie. :).
Note: It took me a bit of practice to get the oil temperature and timing right, so if yours doesn't turn out as pretty, just keep trying!

Nutrition Facts : Calories 91, Fat 7.2, SaturatedFat 1.6, Cholesterol 50.2, Sodium 49.2, Carbohydrate 3.5, Fiber 0.1, Sugar 1, Protein 3.1

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Gladys Famous Cornbread Food

CLASSIC CORNBREAD

CORNBREAD

GLADY'S FAMOUS CORNBREAD

This cornbread recipe is straight from my Grandmothers restaurant. My grandparents owned and operated a small family-style restaurant in the 50's in Northwest Indiana.

AMANDA'S FAMOUS CORNBREAD (NOT SWEET, NO SUGAR)

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