STONE-GROUND CORNMEAL MUFFINS
Make and share this Stone-Ground Cornmeal Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°; grease a 12-cup muffin pan.
- In a bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda.
- In another bowl, whisk together the sugar, eggs, butter, and oil until well blended.
- Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in oven for 20-25 minutes or until tops are golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 294.1, Fat 15.8, SaturatedFat 6.3, Cholesterol 67.9, Sodium 490.2, Carbohydrate 32.5, Fiber 1.6, Sugar 4.6, Protein 6
SOUTHERN CORNBREAD
This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!
Provided by Patty Mae
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
- Mix soda, baking powder, salt and sugar with cornmeal.
- Add buttermilk, eggs, and melted butter and mix well.
- Pour into the hot skillet and bake until golden brown, about 20 minutes.
EASY SOUTHERN CORNBREAD RECIPE
Steps:
- Preheat oven to 450 degrees.
- Generously oil a 10-inch cast-iron skillet and place in the oven to heat for 5-10 minutes.
- Add the cornmeal, flour, baking powder, baking soda and salt to a large bowl and whisk together. Set aside.
- In a smaller bowl, mix the eggs, buttermilk, and vegetable oil.
- Add the wet ingredients to the dry ingredients and stir to combine. Do not overmix, just stir until the dry ingredients are moistened.
- Carefully remove the heated skillet from the oven and pour in the batter.
- Bake for approximately 20 minutes or until the cornbread is golden brown, and the center springs back when pressed.
- Cool on a baking rack and let stand 5 minutes. Remove the cornbread from the skillet and serve immediately.
Nutrition Facts : Calories 287 kcal, Carbohydrate 53 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 14 mg, Sodium 100 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
OLD-FASHIONED STYLE CORNBREAD RECIPE
Old Fashioned Southern Cornbread made in a cast-iron skillet with buttermilk is a true Southern staple and an easy and quick gluten-free recipe!
Provided by Sharon Rigsby
Categories Bread
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
- While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
- Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
- Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
- Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 47 g, Protein 7 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 55 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g, ServingSize 1 serving
STONE-GROUND CORNBREAD
Categories Bread Side Bake Thanksgiving Stuffing/Dressing Cornmeal Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
- Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.)
STONE-GROUND CORNBREAD RECIPE
Provided by á-170456
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter 11- by 7- by 2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top. Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.) This recipe yields 1 loaf.
More about "stone ground cornbread food"
CLASSIC SOUTHERN BUTTERMILK CORNBREAD RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Calories 284 per servingCategory Side Dish
- Preheat the oven to 400°F and line an 8x8-inch baking dish with parchment paper and set aside.
- In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar. The mixture may be slightly lumpy, that's okay.
- Create a well in the dry ingredients and pour the wet ingredients in. Use a rubber spatula to fold together, do not overmix. It's okay if the batter is a little lumpy.
SOUTHERN CORNBREAD IN CAST IRON - A SOUTHERN SOUL
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4.7/5 (9)Category Side DishCuisine AmericanTotal Time 40 mins
STONE GROUND SKILLET CORNBREAD - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (3)Category Side DishCuisine AmericanCalories 206 per serving
- Preheat the oven to 425°F(218°C). Melt the butter in the cast iron skillet over medium heat, on the stovetop.
- Combine the dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the melted butter into the batter, leaving about 2 tablespoons in the cast iron skillet. Stir the melted butter into the mixture until just combined. Pour the batter into the cast iron skillet.
- Bake the cornbread for 20-25 minutes or until the top is golden brown. Remove from the oven and serve hot or warm. Store leftovers in a covered container at room temperature for up to 2 days.
GROUND CORN 101: CORNMEAL AND GRITS - VIRGINIA WILLIS
From virginiawillis.com
Cuisine American, SouthernCategory BreadServings 12Estimated Reading Time 7 mins
- Preheat the oven to 450°Place the butter in a 101/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven for 10 to 15 minutes.
- Meanwhile, in a bowl, combine the cornmeal, salt, and baking soda. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
- Remove the heated skillet from the oven and pour the melted butter into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake until golden brown, 20 to 25 minutes.
- Variation: Instead of baking in a skillet, this batter may be prepared as muffins. Preheat the oven to 425 F (218 C). In a medium bowl, combine the cornmeal, salt, and baking soda. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.Pour the melted butter into the batter. Stir to combine, then spoon the batter into a 12-cup standard muffin tin, filling each cup no more than two-thirds full. Bake until golden brown, 25 to 30 minutes.
STONE-GROUND CORNBREAD RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (12)Servings 1
- Preheat oven to 375°F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
- Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.
CORNBREAD - CULINARY HILL
From culinaryhill.com
Ratings 3Category BreadCuisine AmericanTotal Time 1 hr
- Adjust an oven rack to the middle position and preheat oven to 375 degrees. Coat a 9-inch round or square baking pan with nonstick spray.
- Make a well in the cornmeal mixture and add milk, eggs, and melted butter. Mix together just until combined (do not overmix). The batter should be slightly lumpy.
- Pour batter into prepared pan. Bake until golden brown around the edges and on top, about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
STONE-GROUND CORN BREADS RECIPE - DAVID TANIS | FOOD & …
From foodandwine.com
Servings 2Total Time 1 hr
- Preheat the oven to 375°. Put two 8-inch cast-iron skillets or round cake pans in the oven to heat up. In a large bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In a medium bowl, whisk the oil with the eggs and milk. Using a flexible spatula, gently fold the wet ingredients into the dry ingredients until just blended; do not overmix.
- In each hot skillet, melt 1 tablespoon of the butter, swirling to coat the bottoms and sides. Divide the batter between the skillets and shake to smooth the tops. Bake in the center of the oven for 35 minutes, until springy when lightly pressed in the center. Transfer the corn breads in the pans to racks to cool. Turn them out onto a baking sheet. Cover with plastic wrap and keep at room temperature overnight.
SOUTHERN-STYLE UNSWEETENED CORNBREAD RECIPE
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