Down Home Southern Cornbread Recipes

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
• Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
• Turn out onto a cutting board, cut into wedges and serve.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Steps:

• Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
• Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
• Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
• Mix in egg and then baking powder; beat briskly.
• Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).

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.

Steps:

• Preheat oven to 450°F.
• In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
• Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
• Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
• Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
• Keep skillet on high heat and let the mixture sit for about 30 seconds.
• Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
• Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
• Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
• In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
• Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously coat a 9x13 inch baking dish with bacon grease.
• Mix corn bread mix with milk and egg according to package directions. In a medium skillet over medium heat, cook onion and bell pepper in 1/2 cup butter until tender. Stir onion mixture into corn bread batter. Pour into prepared 9x13 inch pan.
• Bake in preheated oven 35 to 40 minutes, until golden brown. Cool completely. Increase oven temperature to 375 degrees F (190 degrees C).
• Processed cooled corn bread in a food processor until soft and mushy. Pour into a large aluminum roasting pan. Stir in herbed stuffing mix. Stir in chicken broth, a can at a time, until mixture is well moistened, but not soupy. Stir in poultry seasoning and baking powder. Dot with remaining butter, and press butter down into dressing.
• Bake in preheated oven until puffed and golden, 30 to 45 minutes.