YANKEE CORNBREAD
I posted my southern "Johnny Reb Cornbread" already. Yankee cornbread has sugar and is more cakelike and as I said it has a place on the table too. I often add other ingredients to Yankee cornbread but would NEVER add even a grain of sugar to my Johnny Reb cornbread for fear of my ancestors haunting me with bad dreams of...
Provided by Cathy Smith
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together dry ingredients. Then add egg, oil, and enough milk to make a batter a bit thinner than brownie batter but thicker than cake batter. Pour this into greased 9x9 inch pan. Bake in a pre-heated 400 degree oven about 20-30 minutes till done and lightly browned on top.
- 2. Notes: Now should you desire to add the additives you just put them in with the exception of sour cream, if adding sour cream, you add ½ teaspoon baking soda and add the sour cream before the milk.
- 3. I like to omit the sugar then put in a bit of sour cream, chopped jalapenos, a handful of whole kernel corn, a handful of shredded mexican cheese, and a bit of chopped cilantro for a nice Mexican cornbread.
JOHNNY REB CORNBREAD
Oh I do love cornbread. I have tried hard to figure out how to make a cereal out of it and call it cornybreads. Yeah yeah I know 'make cornmeal mush'. NO!! I mean little squares of crunchy cornbread, pre-sweetened a bit. Till then I guess I will stick with my late night glass of milk over crumbled cornbread. Now there are...
Provided by Cathy Smith
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together dry ingredients. Then add egg, oil, and enough buttermilk to make a batter a bit thinner than brownie batter but thicker than cake batter. Pour this into greased pan. It is best baked in a 10 inch cast iron skillet. Bake in a preheated 400 degree oven about 20-30 minutes till done and lightly browned on top.
- 2. Notes: Now one of the best things about Johnny Reb cornbread is that nice crispy crust. There is a trick to getting that crust. Put your liberally greased pan in the oven and get it almost smoking hot before pouring in the batter. When you pour in that batter you should hear a sizzle and the edges will look like they are trying to curl a bit.
- 3. You can also make corn dodgers with this batter. Make it as above but leave it just a touch thicker, liberally grease a skillet, about ¼ inch in the bottom, get it hot, then drop your cornbread batter in by quarter cups, fry on one side over medium heat till golden brown then flip over and fry other side till done.
- 4. Now with the addition of some water or regular milk and omit the baking powder and baking soda, you can make hoecakes, the batter should be thinned to about pancake batter thickness and cook the same as the dodgers. Now you can add sugar to this if you like I would say ¼-½ cup depending on how sweet ya like it.
BERMUDA JOHNNY BREAD (CARIBBEAN)
Make and share this Bermuda Johnny Bread (Caribbean) recipe from Food.com.
Provided by lazy gourmet
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, flour, salt, and baking powder. Add egg and milk and mix until batter consistency.
- Melt butter in frying pan. Spoon a third of the batter into the pan. Fry on low heat until brown. Turn and brown the other side. Repeat twice with the remaining batter.
- Split bread in half and serve with plenty of butter and jam.
PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD
The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!
Provided by Debber
Categories Quick Breads
Time 32m
Yield 1 large cake pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425; grease a 13x9 pan.
- Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
- In another bowl, add eggs, milk, and oil all at once; blend well.
- Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
- Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
- Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
- Bake for 25-30 minutes--top will be golden-brown.
- Serve with butter and maple syrup.
- OPTION #1: Add 1 cup grated sharp Cheddar cheese.
- OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
- OPTION #3: Add 6 hard-boiled, chopped eggs.
- OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
- TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
GREAT-GRANDMOTHER STEINBECK'S JOHNNYCAKE (CORNBREAD)
This recipe is out of my great-grandmother Bertha Iva Steinbeck's recipe box. She really was John Steinbeck's aunt. She lived in Hollister, California, and died in the '30s. I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. It was actually the second thing I learned to cook...she wanted to see how I handled scrambled eggs before she introduced me to something that demanded some technique! I've never tasted better cornbread in my 47 years.
Provided by Charles D. Kemp
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish.
- Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out.
- Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!
Nutrition Facts : Calories 383.1 calories, Carbohydrate 52 g, Cholesterol 49 mg, Fat 16.4 g, Fiber 2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 1052.7 mg, Sugar 15.7 g
CORNBREAD
This easy skillet cornbread comes together with just a handful of ingredients, many of which you probably already have on hand. It's a firm-crumbed but light quick bread that can hold its own as a side slathered with salted butter, or it can be used as a base for cornbread dressing. The buttermilk gives the toasted corn flavor a pleasant tartness - full-fat buttermilk is preferred, but low-fat will do in a pinch.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.
- Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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