Best Southern Cornbread And Yankee Cornbread Recipes
YANKEE CORN BREAD
American style corn bread recipe - bake this delicious bread in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
- Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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
SOUTHERN CORNBREAD AND YANKEE CORNBREAD
I had to smile when I saw this recipe in my grandma's recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the...
Provided by Shelia Senghas
Categories Other Breads
Time 20m
Number Of Ingredients 1
Steps:
- 1. SOUTHERN CORNBREAD 2 eggs 2cups buttermilk 1 tsp. baking soda 2 cups white cornmeal 1 tsp. salt Preheat oven to 450 degrees. Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter. Beat eggs and add buttermilk In another bowl, stir cornmeal, baking soda, and salt. Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix. Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings. Note: Some southern women add 1 tsp. sugar to the dry ingredients.
- 2. YANKEE CORNBREAD 1 c. sifted flour 1/4 c. sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup yellow cornmeal 2 eggs 1 c. milk 1/4 c. soft lard Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal. In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more. Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.
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