Best Curleys Old Fashioned Cornbread Recipes

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OLD FASHIONED SOUTHERN CORNBREAD



Old Fashioned Southern Cornbread image

This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.

Provided by appleydapply

Categories     Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 tablespoons corn oil
1 egg
1 1/2 teaspoons baking powder

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).

OLD FASHIONED CORNBREAD



Old Fashioned Cornbread image

Make and share this Old Fashioned Cornbread recipe from Food.com.

Provided by Young Structural

Categories     Breads

Time 35m

Yield 16 Servings from cut square

Number Of Ingredients 8

1 cup unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1 cup milk
2 eggs
1/4 cup honey or 1/4 cup maple syrup
1/4 cup butter

Steps:

  • Preheat oven to 425 degrees F.
  • Sift together the flour, baking powder and salt.
  • Add the cornmeal and stir until well mixed.
  • In a second bowl, combine the milk, eggs, and honey or maple syrup.
  • Melt the butter and add it to our second bowl, mixing well.
  • Combine the dry and liquid ingredients and mix well.
  • Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
  • To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.

Nutrition Facts : Calories 117, Fat 4.4, SaturatedFat 2.4, Cholesterol 36.2, Sodium 180.4, Carbohydrate 17.2, Fiber 0.8, Sugar 4.5, Protein 2.8

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

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