GRANDMOTHER'S BUTTERMILK CORNBREAD
My husband, normally is not impressed with cornbread, but this is light and fluffy and not as gritty. This cornbread is realy good. Allrecipes.com by B. Weathersby
Provided by deb baldwin
Categories Other Breads
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Grease a 8 inch square pan.
- 2. In bowl, add melted butter and sugar. Mix. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in bowl. In a seperate bowl, add cornmeal, flour and salt and mix well. Add dry to wet and mix until well blended and a few lumps remain. Pour batter into prepared pan.
- 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center, comes out clean.
CORNBREAD, GRANDMA'S RECIPE
Grandma made this cornbread recipe (from scratch) often. She liked it cold, in a bowl with milk over it, for breakfast. She kept it in the frig when she had leftovers and used it up over a week's time.
Provided by Kathie Carr
Categories Savory Breads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Meanwhile grease a 9 by 13 inch baking pan. In a large bowl, stir together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
GRANDMA'S MOLASSES CORNBREAD
Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.
Provided by Junkintrunk
Categories Quick Breads
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients until well blended. Put in greased 9-inch round pan.
- Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!
GRANDMA'S CORNBREAD
My Grandma is the person who taught me the "Love" of cooking...Here is her recipe for Cornbread, the sour cream keeps it moist & flavorful...It goes together well with a pot of Ham 'n Beans or your favorite bowl of soup....
Provided by LeBaker
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix all ingredients enough to blend well, by hand with big blending fork or on low with a hand mixer, enough to blend well.
- Pour into a greased 8 inch square pan.
- Bake for 20 minutes.
- This can easily be doubled & put in a 9 x 13 inch pan.
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
Provided by Nado2003
Categories Quick Breads
Time 55m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Grease an 8 inch square pan.
- Melt butter in large microwavable bowl.
- Stir in sugar.
- Quickly add eggs and beat until well blended.
- In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
- Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9
GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Prepare the dry corn bread mix according to package directions. Cool and crumble.
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
- In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
- In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
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