SOUTHERN COUNTRY CORNBREAD
Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I've come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!
Provided by Jessica K
Categories Breads
Time 35m
Yield 1 pan, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°.
- Put the shortening in a cast-iron skillet and place in the oven till melted.
- Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
- Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
- Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.
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
COUNTRY CORNBREAD
I was raised on this. Everyone I KNOW was raised on this!! We couldn't do without this great bread. Notice it has no sugar? REAL cornbread does not have sugar.
Provided by MizzNezz
Categories Breads
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ingrediants in large bowl.
- Add remaining ingrediants.
- Stir well.
- Pour into greased 11 by 7inch pan.
- Bake at 375F degrees for about 30 minutes or until toothpick inserted into center comes out clean.
SOUTHERN CORNBREAD
Steps:
- Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
- Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
- In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
- In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.
FRENCH COUNTRY BREAD
I spent years messing around trying to come up with the ultimate French-style, crisp-crusted bread, and many times came within bragging distance. But with this recipe closely adapted from Paula Wolfert's Country-Style Bread in The Cooking of South-West France - I've found it! It is the simplest of breads: flour, water, salt, yeast. It's good, chewy, coarse, basic: more European than American in taste and texture. Made without fat, sugar or milk, it has a very crisp crust, made even crisper by an in-oven spritzing with water. Thanks to a starter made a day or two ahead of time, it has the faintest tang of sourness. The length of kneading time may seem daunting; so if you do not have a sturdy mixer, have a friend handy.....
Provided by NcMysteryShopper
Categories Yeast Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 8
Steps:
- One to two days before you plan on serving the bread, make the starter; in a medium-size bow. Dissolve the yeast in the warm water and let it proof until foamy. Stir in the flour and mix until smooth. Cover the bowl tightly with plastic wrap and let stand at room temperature.
- On bread-baking day; make the dough: Transfer the starter (don't worry if it has separated) to the large bowl. Add the lukewarm water and the fine sea salt and stir well to combine. Begin adding the flour one cup at a time, beating well after each addition. Make sure each cup is absorbed before you add the next. If the dough is tacky after all of the flour has been added, add an additional one or 2 tablespoons of flour.
- Knead the dough on a lightly floured surface until it is smooth and elastic. This will take 20 minutes by hand; if you have a mixer with dough hook, 8 to 10 minutes will do the trick. If you use a dough hook, do give the dough a few last turns by hand. You want a consistency that is smooth elastic and somewhat soft.
- Flour the inside of a large bowl and place the dough in it. Cover with a clean cloth and let rise in a warm place until doubled in bulk, about 1 ½ to 2 hours. Punch down the dough, and knead it quickly - 15 or 20 turns - then return it to the bowl and let it rise until doubled in bulk a second time. The second rising is usually a little quicker, 1 ¼ to 1 ½ hours. Punch down again, reflour the rising bowl, add the dough, and let rise a third time.
- As the bread is one its third rise, preheat the oven to 450 degrees and have at hand a plastic mister, such as you use for plants, filled with spring water. Place a baking sheet as close in size as possible to that of an oven rack on the middle rack. The sheet mimics an oven floor. Sprinkle a second, smaller baking sheet well with cornmeal.
- When the dough has risen the third time, invert it carefully out of the bowl onto the cornmeal-sprinkled sheet, and using a razor, slash the top with two or three Xs, 1/16 or 1/8 inch deep. Lower the oven heat to 400, spritz the interior of the oven 3 or 4 times with the mister and immediately slide the bread in, on its baking sheet, across the baking sheet already in the oven. Bake the bread 40 to 60 minutes, opening the oven and spritzing the inside once more, halfway through the baking. The bread is done when it is golden brown and sounds hollow when thumped on its bottom. Cool the bread on a wire rack.
Nutrition Facts : Calories 3382, Fat 10.5, SaturatedFat 1.7, Sodium 10490.6, Carbohydrate 709.4, Fiber 37.8, Sugar 2.7, Protein 102.7
RUSTIC OATMEAL CORNBREAD
Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
Provided by Susie D
Categories Quick Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Mix together dry ingredients.
- Stir in beaten eggs, butter, & milk.
- Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
- When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
- Return to oven & bake approximately 15 minutes until browned.
- Cut into wedges to serve.
Nutrition Facts : Calories 204.4, Fat 11.1, SaturatedFat 2.7, Cholesterol 64.8, Sodium 638.4, Carbohydrate 21.7, Fiber 2.2, Sugar 0.3, Protein 5.4
COUNTRY CORN BREAD
A meal of chili can cornbread is a tradition for our Christmas Eve gatherings at my brother's house. I'm always asked to bring this corn bread-the lightest and fluffiest I've ever tasted. -Burdell Fossum, Plymouth, Minnesota
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts :
RUSTIC COUNTRY BREAD
Make and share this Rustic Country Bread recipe from Food.com.
Provided by Gingerbear
Categories Yeast Breads
Time P1DT35m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
- Whisk until creamy and smooth.
- Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
- Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
- Add remaining yeast, water, salt, butter and 1 cup bread flour.
- Beat at medium speed 3 minutes, or until smooth.
- Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
- Dough will just clear sides of bowl.
- (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
- (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
- Place in a greased bowl, turning once to coat.
- Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
- Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
- Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
- (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
- Preheat oven to 475° for at least 30 minutes.
- Make a slit in top of loaf with a serrated knife.
- Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
- Loaf is done when slightly domed and browned.
- Cool on a rack.
- Makes 1 large loaf.
- Note: Dough can also be shaped into flatbread, breadsticks or rolls.
Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2
FAVORITE CORNMEAL YEAST BREAD
This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
HOMESTEADER CORNBREAD
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
Provided by Patricia Terranova Bergstrom
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
- In a large bowl, whisk 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.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.1 g, Cholesterol 28.1 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 252.8 mg, Sugar 11 g
CORNMEAL MOLASSES BREAD
You're sure to appreciate the nice texture and mild molasses flavor in this golden loaf. Elizabeth Betterman from Long Prairie, Minnesota shared the recipe.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
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