Best Southern Cornbread Millies Recipes

REAL SOUTHERN CORNBREAD

Real Southern Cornbread image

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

Ingredients

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

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 RECIPE

Southern Cornbread Recipe image

Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.

Provided by Rachel Ballard

Categories Side Dish

Time 32m

Number Of Ingredients 5

Ingredients

2 cups self rising cornmeal mix (not just plain cornmeal)
2 eggs (or 1 extra large egg)
2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
1/4 cup vegetable oil for the skillet
1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)

Steps:

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.
If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

SOUTHERN CORNBREAD, MILLIE'S

Southern Cornbread, Millie's image

We love a good skillet of old fashioned, Southern cornbread. This cornbread is sweet and moist, and not at all dry. It is delicious with just a pat of fresh butter and darn right fantastic in a bowl of beans ! Your family is sure to love this recipe.

Provided by Millie Johnson @BISCUITMAKR

Categories Sweet Breads

Number Of Ingredients 8

Ingredients

1 cup(s) cornmeal mix
1/2 cup(s) self rising flour
1/4 cup(s) pure cane sugar
1/2 cup(s) cultured buttermilk
1/4 cup(s) oil
2 large eggs (beaten)
2 tablespoon(s) bacon grease
- *** substitute for self-rising flour, for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt

Steps:

In an 8 inch skillet add 2 tbsp. bacon grease. Use a paper towel or brush to coat the sides of skillet. Put it into oven and turn on to 350 degrees. Pre-heat for 10 minutes. ( You can cheat and put skillet on top of stove and heat till hot, but not smoking.) Heating the skillet forms a nice crust.
In a medium bowl combine cornmeal mix, flour and sugar. Mix it up. Now add buttermilk, beaten eggs and oil and stir to mix well.
Pour into hot skillet. Put into oven and bake 18-20 minutes @ 350 degrees. Do not over-bake as that will make it dry ! Remove from oven and slice into 6 even pieces.
Serve with a pat of fresh salted butter, if desired. Enjoy !

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

Ingredients

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).