Southern Cornbread And Yankee Cornbread Food
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
FANTABULOUS YANKEE CORNBREAD
A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.
Provided by Secret Agent
Categories Quick Breads
Time 40m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
- Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
- By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
- Combine the eggs, milk and oil and mix well.
- Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
- Let batter rest for 5 minutes.
- Gently pour into your cast iron skillet being careful not to deflate the batter.
- Bake in the center of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 256.5, Fat 11.3, SaturatedFat 2.3, Cholesterol 55.9, Sodium 434.9, Carbohydrate 34, Fiber 1.5, Sugar 10.2, Protein 5.4
YANKEE CORN BREAD
American style corn bread recipe - bake this delicious bread in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
- Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
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