Southern Style Cornbread Recipes

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SOUTHERN CORNBREAD

Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal¿no flour¿making it crumbly and the perfect side dish to a meal with lots of sauce and flavor. The sugar content is hotly contested too: many feel true Southern cornbread should not contain any, while others think a little bit of sugar brings out the corn flavor. We opted for just a little sugar, for that crumbly texture with the sweetness of fresh corn.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 8



Southern Cornbread image

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.

2 cups stone-ground cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
9 tablespoons unsalted butter

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



Real Southern Cornbread image

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

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

REAL SOUTHERN CORNBREAD

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

Provided by P48422

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10



Real Southern Cornbread image

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.

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

SOUTHERN CORNBREAD

Provided by Cat Cora

Categories     side-dish

Time 45m

Yield 4-6 servings

Number Of Ingredients 8



Southern Cornbread image

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.

5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs

SOUTHERN STYLE CORNBREAD

Purists will recoil in horror because as my Texan friend told me "no self respecting Southern woman would ever put sugar in her cornbread recipe" but even she admitted this is good and could not believe there was sugar in it. This bread is thin and crusty yet still tender and moist. It's nice and savory, not sweet like Northern corn breads which tend to taste like cake. This is from Cook's Illustrated.

Provided by MarielC

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9



Southern Style Cornbread image

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.

Nutrition Facts : Calories 97, Fat 3.5, SaturatedFat 1.2, Cholesterol 26.2, Sodium 271.9, Carbohydrate 14.1, Fiber 1.1, Sugar 2.3, Protein 2.8

4 teaspoons bacon drippings (or 1 tablespoon melted butter and 1 teaspoon vegetable oil)
1 cup yellow cornmeal, preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water, rapidly boiling
3/4 cup buttermilk
1 large egg, beaten lightly

SOUTHERN-STYLE JALAPENO CORNBREAD

A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!

Provided by StephsTreats

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14



Southern-Style Jalapeno Cornbread image

Steps:

  • Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
  • Measure 2/3 cup (96 g) 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 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
  • When oven is preheated, stir dry ingredients into mush until just moistened.
  • Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
  • Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.

Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8

8 teaspoons bacon fat or 8 teaspoons butter, melted
2/3 cup yellow cornmeal
1 1/3 cups yellow cornmeal
4 teaspoons granulated sugar
1 teaspoon table salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup water, rapidly boiling
1 1/2 cups buttermilk (or milk with 2 Tbs. lemon juice)
2 large eggs, beaten lightly
1 large onion, grated
1 (15 1/4 ounce) can corn, drained (if substituting frozen corn, it should be at room temperature)
1/2 lb cheddar cheese (or your favorite variety)
1 -2 jalapeno pepper, finely chopped

SOUTHERN CORNBREAD DRESSING

Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.

Provided by Douglas Poe

Categories     Thanksgiving

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Southern Cornbread Dressing image

Steps:

  • Directions for cornbread:.
  • Preheat oven to 350.
  • Combine all ingredients and mix well.
  • Pour batter into a greased shallow baking dish.
  • Bake for approximately 20 to 25 minutes.
  • Remove from oven and let cool.
  • Directions for Dressing:.
  • Preheat oven to 350.
  • Melt the butter in a large skillet over medium heat.
  • Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
  • Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

Nutrition Facts : Calories 262.7, Fat 12, SaturatedFat 2.8, Cholesterol 72, Sodium 1302, Carbohydrate 28.7, Fiber 2.4, Sugar 6, Protein 10.6

1 cup self-rising cornmeal
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
cornbread, crumbled
8 tablespoons butter 1 sticks
2 cups celery, chopped
1 large onion, chopped
4 cups chicken stock
10 1/2 ounces cream of chicken soup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)

MAMA'S SOUTHERN CORNBREAD DRESSING

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16



Mama's Southern Cornbread Dressing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

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



Southern Cornbread image

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.

3 eggs, beaten
2 cups buttermilk
2 cups white cornmeal (stoneground if you can get it)
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 cup butter, melted
1/2 teaspoon salt
1 teaspoon sugar

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From recipeschoice.com


SOUTHERN-STYLE SKILLET CORNBREAD RECIPE - THE SPRUCE EATS
Cornbread is inherently crumbly to some degree, particularly Southern-style cornbread. A few factors may produce really dry cornbread that simply falls apart, though. Over baking will dry it out, so be sure to check for doneness with a toothpick. Another consideration is if a recipe has too much cornmeal and not enough (or no) flour or eggs. Fortunately, this recipe …
From thespruceeats.com


SOUTHERN CORNBREAD RECIPE - FEAST AND FARM
Preheat the oven to 400 degrees. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk. Mix until combined and drop a small amount into your skillet.
From feastandfarm.com


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