Best Craig Claibornes Southern Cornbread Recipes

CORN-BREAD DRESSING

Corn-Bread Dressing image

Provided by Craig Claiborne

Time 50m

Yield 12 servings

Number Of Ingredients 10

Ingredients

5 cups crumbled, day-old corn bread (see recipe)
2 1/2 cups white sandwich bread pulled into small pieces
8 tablespoons butter
1 cup finely chopped scallions
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped green pepper
1 cup finely chopped parsley
1 teaspoon poultry seasoning
3 1/2 cups fresh or canned chicken broth

Steps:

Preheat the oven to 350 degrees.
Put the corn bread and white bread into a mixing bowl.
Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper. Cook, briefly, stirring until onion is wilted. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

Nutrition Facts : @context http, Calories 153, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 409 milligrams, Sugar 3 grams, TransFat 0 grams

SOUTHERN BUTTERMILK CORNBREAD

Southern Buttermilk Cornbread image

The cornbread I usually get served is dry and crumbly. Many recipes also add sugar, making it taste more like cake. This is my Grandmother's recipe and it's MOIST and delicious with a slightly crisp bottom - the real Southern thing! She always served it with a big bowl of pinto beans! Keep in mind that, like many Southern cooks, my Grandma did not have this recipe written down. It was all measured in her head using appoximations. I've tried to put this recipe into measurable quantities for you, but it's really a by-sight kind of thing. I think I've gotten it right, however, so have fun, it's really easy! My guests rave over this recipe because it's unlike the dry, flavorless cornbread they are used to. This bread can be made in a dish or in muffin pans. Can probably also bake in an iron skillet, but I haven't tried it.

Provided by VAmom

Categories Breads

Time 30m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
1 pint buttermilk
1 3/4 cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
3 tablespoons flour
vegetable oil

Steps:

Preheat oven to 400°.
In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
Mix in the flour.
In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
Butter 'em up, and enjoy, ya'll!