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
SOUTHERN-STYLE CORNBREAD
Steps:
- Gather the ingredients. Preheat oven to 425 F.
- Put the shortening in a 10-inch cast-iron skillet and place in the oven to preheat while making the batter.
- In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and sugar.
- In another bowl, whisk together the eggs, milk, and butter.
- Combine with dry ingredients and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter.
- Carefully, with heavy oven mitts, lift the skillet out of the oven and turn to coat the bottom and sides with the melted shortening.
- Pour the cornbread batter into the skillet and return it to the oven.
- Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean. Serve and enjoy.
Nutrition Facts : Calories 315 kcal, Carbohydrate 44 g, Cholesterol 91 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 706 mg, Sugar 3 g, Fat 12 g, ServingSize 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
SOUTHERN STYLE CORNBREAD
Purists will recoil in horror because as my Texan friend told me "no self respecting Southern woman would ever put sugar in her cornbread recipe" but even she admitted this is good and could not believe there was sugar in it. This bread is thin and crusty yet still tender and moist. It's nice and savory, not sweet like Northern corn breads which tend to taste like cake. This is from Cook's Illustrated.
Provided by MarielC
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
- Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.
- Note: Though it is preferable to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.
Nutrition Facts : Calories 97, Fat 3.5, SaturatedFat 1.2, Cholesterol 26.2, Sodium 271.9, Carbohydrate 14.1, Fiber 1.1, Sugar 2.3, Protein 2.8
SKILLET CORNBREAD SOUTHERN STYLE
Make and share this Skillet Cornbread Southern Style recipe from Food.com.
Provided by Darlene Summers
Categories Breads
Time 50m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan.
- Place in oven.
- Heat to 425°.
- Skillet will be very hot and shortening will be melted.
- While skillet is heating, combine dry ingredients; add milk and egg, mixing well.
- Add melted shortening; mix well.
- Pour batter into HOT prepared skillet.
- BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan.
- Serve warm.
- Traditionalists make this in a cast iron skillet with white corn meal.
Nutrition Facts : Calories 234.6, Fat 9.2, SaturatedFat 3.3, Cholesterol 36, Sodium 145.2, Carbohydrate 32.9, Fiber 2.6, Sugar 0.3, Protein 6.2
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