Moms Best Skillet Cornbread Food

MOM'S SOUTHERN CORNBREAD

Mom's Southern Cornbread image

My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.

Provided by msjill111

Categories Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon bacon grease (can use vegetable oil but flavor will differ)
1 1/4 cups flour
1 1/4 cups white cornmeal (can use yellow)
1 egg
3 teaspoons baking powder
1 -1 1/2 cup milk

Steps:

Turn oven to 400 degrees.
Put bacon grease into cast iron skillet.
Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
Add bacon grease to batter and pour back into skillet.
Bake for about 45 minutes-it will be very golden brown.

Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1

MOM'S BEST SKILLET CORNBREAD

Mom's Best Skillet Cornbread image

I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.

Provided by jess21

Categories Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/3 cups cornmeal
1 1/2 cups buttermilk
2/3 cup flour
1/4 cup corn syrup
1 teaspoon baking powder
2 tablespoons skim milk
1 teaspoon baking soda
5 tablespoons nonfat yogurt
1 teaspoon salt
2 egg whites, only

Steps:

Preheat oven to 400 degrees F.
Oil a cast ironskillet and heat in the oven while you make the batter.
Sift dry ingredients into a large bowl.
Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
Beat egg whites until stiff.
Pour milk mixture into flour mixture and stir well.
Fold in the egg whites.
Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.

Nutrition Facts : Calories 224.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 763.2, Carbohydrate 45.7, Fiber 2.4, Sugar 7.6, Protein 7.8

MOM'S SWEET BUTTERMILK CORN BREAD

Mom's Sweet Buttermilk Corn Bread image

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Provided by Nandabear

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g

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Moms Best Skillet Cornbread Food

MOM'S SOUTHERN CORNBREAD

MOM'S BEST SKILLET CORNBREAD

I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.

MOM'S SWEET BUTTERMILK CORN BREAD

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