Best Connies Rustic Southern Cornbread Recipes
SOUTHERN CORNBREAD - CONNIE'S STYLE
This recipe has been around for decades. I don't know if it's been handed down through the years by other cooks, but mom passed it down to me. The recipe can be tweeked to your liking. Maybe a different kind of honey, omit the sugar and/or add canned corn. So much better than the "boxed" kind! Enjoy!
Provided by Connie Ottman @cottman
Categories Sweet Breads
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Butter 9 inch square pan.
- Combine flour and cornmeal. Stir well with a fork.
- Stir in sugar, baking powder, salt and pepper into flour/sugar mixture.
- In a separate bowl, whisk together oil, milk, eggs, and honey.
- Gradually pour the wet ingredients into the dry ingredients. You don't want to overmix it. Stir until ingredients are moistened.
- Stir in any other ingredients you might want to add (i.e. corn, red pepper flacks, etc.).
- Pour batter into the prepared pan.
- Bake 23-28 minutes. It will be lightly browned and tooth pick will come 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
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
CONNIE'S RUSTIC SOUTHERN CORNBREAD
This cornbread is so easy to make and is delicious with pinto beans or just butter. Leftovers taste wonderful in a cornbread salad. The recipe has been around my family for as long as I can remember. Mom was a true Southern cook. I like to use white, mill ground cornmeal. This recipe was tweeked to cut the sugar content. If...
Provided by Connie Ottman
Categories Other Breads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Grease an 8 inch square baking pan.
- 2. Melt butter in the microwave.
- 3. Mix cooled butter and sugar together.
- 4. Add eggs. Mix very well.
- 5. In a separate bowl, add baking soda to the buttermilk and mix well.
- 6. In a larger bowl, mix cornmeal, flour and salt. Mix well.
- 7. Add the buttermilk mixture to the cornmeal mixture.
- 8. Beat until blended. It will have a few lumps in it.
- 9. Pour batter into greased baking pan.
- 10. Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.
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