FRIED CORNBREAD (SOUTHERN STYLE)
A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!
Provided by Seasoned Cook
Categories Breads
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 3
Steps:
- Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
- In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
- Serve and enjoy this tasty bread!
MEXICAN CORNBREAD SOUTHERN STYLE
This is an OLD family recipe from a dear departed loved one of mine, she was from New Orleans. When she gave me the recipe secrets, she was in here 90's.When Mrs. Margaret made Mexican Cornbread, she'd change up the ingredients one of two ways. The changes are included in () .
Provided by Cyann Privately
Categories Other Breads
Time 50m
Number Of Ingredients 13
Steps:
- 1. In a fry pan, add bacon and start frying the bacon. When bacon beings to curl, flip it with a fork. Continue cooking the bacon until it is done.Using tongs, remove the pieces from the pan and onto paper towels to drain. Set aside. When bacon is cool, then break up into small/medium pieces. Reserve the bacon grease. Set aside.
- 2. Preheat oven temperature to 425º F. Place the cast iron skillet into the pre-heated oven until grease is very HOT, (approximately 8 minutes).
- 3. In a large bowl whisk together cornmeal, flour, baking, sugar, powder, baking soda, and salt.
- 4. If there are too many lumps remaining after whisking... simply sift the ingredients together.
- 5. Pour bacon grease and drippings into the cast iron skillet. PUT the cast iron skillet back into the pre-heated oven until grease is very HOT.
- 6. In a separate medium sized bowl, combine and whisk together eggs, buttermilk, diced green chiles, and melted butter.Then add the diced green chiles, well drained.
- 7. Add the corn, cheese and bacon to the buttermilk mixture, mixing to combine.
- 8. Add the wet mixture into dry ingredients. Stirring only until incorporated, Do NOT Over Mix.
- 9. Open oven door, pulling the rack out; carefully swirl the grease around, coating bottom evenly. CAREFULLY, pour cornbread batter into cast iron skillet.
- 10. Close door and bake 23- 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- 11. When the cornbread is done, remove cornbread from oven and cool for 10 to15 minutes.Then cut and serve while warm.
SOUTHERN-STYLE HOT WATER CORNBREAD
Delicious with greens and beans and other soul food. Serve with honey butter or maple syrup for a down-home treat.
Provided by DEEVA1
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 9m
Yield 4
Number Of Ingredients 6
Steps:
- Mix yellow cornmeal, buttermilk, flour, egg, and salt together in a large bowl.
- Heat oil in a large skillet over medium heat. Drop spoonfuls of cornmeal mixture into hot oil; cook until browned and crisp, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 27 g, Cholesterol 47.3 mg, Fat 12.1 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2 g, Sodium 463.7 mg, Sugar 1.5 g
CORNBREAD STUFFING SOUTHERN STYLE
Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.
Provided by Kathleen Burton
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
- Bake in preheated oven for 20 minutes, or until golden brown.
- Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
- Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g
MAMA'S SOUTHERN STYLE CORNBREAD DRESSING
This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)
Provided by Irishcolleen
Categories Christmas
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare cornbread as package directs. I use a Mexican Cornbread mix. Don't use one that contains sugar.
- When your cornbread has cooled, break it and the toast into a large bowl.
- Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
- Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
- Add poultry seasoning and cayenne pepper, mixing well.
- Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy. Mix, well.
- Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
- When you are content with the taste, stir in the eggs.
- Pour into a buttered 9 X 13 casserole dish.
- Bake for 45 minutes or until set.
Nutrition Facts : Calories 116.4, Fat 6.5, SaturatedFat 3.1, Cholesterol 61.9, Sodium 124.4, Carbohydrate 8.5, Fiber 0.9, Sugar 1.4, Protein 5.9
SOUTHERN STYLE SWEET CORNBREAD MUFFINS
Warm Cornbread Muffins...Southern Style. Nothing goes better with your hearty chili or onion soup better than sweet cornbread muffins. Add just a little butter on the top and let it melt, and you don't need anything for dessert! The Base recipe is from Whitelily.
Provided by AKS520
Categories Breads
Time 35m
Yield 2 pans
Number Of Ingredients 6
Steps:
- Heat oven to 425°F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening.
- Mix all ingredients in a large bowl. Stir till moistened and lumpy.
- Pour batter into each cup till the cup is 2/3 full.
- Bake 20 to 25 minutes.
Nutrition Facts : Calories 600.6, Fat 48.6, SaturatedFat 16.2, Cholesterol 158.9, Sodium 350.6, Carbohydrate 34, Sugar 34, Protein 9.4
SOUTHERN-STYLE JALAPENO CORNBREAD
A compilation of recipes from cooks illustrated and my sister, and my tweaks. So delicious, I have been asked to make it a number of times, and I'm finally posting the recipe for the people who have asked for it. You can also add 1/2-1 lb of browned ground beef or sausage, or shredded chicken, or crumbled bacon with the onions for an excellent one-dish meal!
Provided by StephsTreats
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Oven rack: lower middle position 450 degrees. Grease 9" round or 8" square pan.
- Measure 2/3 cup (96 g) cornmeal into medium bowl.
- Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
- When oven is preheated, stir dry ingredients into mush until just moistened.
- Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
- Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.
Nutrition Facts : Calories 219.8, Fat 8.6, SaturatedFat 4.6, Cholesterol 52.1, Sodium 476.7, Carbohydrate 27.8, Fiber 2.6, Sugar 5.3, Protein 9.8
ME & MA'S SOUTHERN STYLE SCRATCH CORNBREAD
This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.
Provided by Browntrees
Categories Breads
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
- Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
- Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
- Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
- Keep skillet on high heat and let the mixture sit for about 30 seconds.
- Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
- Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
CORNBREAD SOUTHERN STYLE ALA NITA
This recipe makes delicious, moist cornbread. Easy to prepare. Will not embarass you, but bring raves at mealtime.
Provided by Nita Holleman
Categories Breads
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 375 Degrees F.
- If you have a large seasoned black iron skillet, add 3 tablespoons oil to it and place it in the oven while it heats.
- Otherwise, place oil in a baking pan to heat.
- In a medium bowl, combine meal, salt, sugar.
- Add HOT water, stir in and let sit about 5 minutes.
- Add lightly beaten egg.
- Stir in to combine.
- Add buttermilk or milk and mix well.
- Add melted butter, bacon drippings or oil.
- Mix well.
- Remove baking pan from oven with hot pads.
- Stir in the 1/8 teaspoon baking soda into cornbread mixture.
- Pour mixture into hot oiled pan.
- Place in preheated oven and bake at 375 Degrees F.
- for about 40 minutes, or until golden brown.
- A clean toothpick stuck in the center should come out clean.
- SERVE CORNBREAD HOT WITH BUTTER.
- ENJOY!
Nutrition Facts : Calories 244.4, Fat 10.3, SaturatedFat 5.6, Cholesterol 57.6, Sodium 1041, Carbohydrate 33.2, Fiber 2.7, Sugar 4.6, Protein 6.2
SOUTHERN STYLE CORNBREAD
Purists will recoil in horror because as my Texan friend told me "no self respecting Southern woman would ever put sugar in her cornbread recipe" but even she admitted this is good and could not believe there was sugar in it. This bread is thin and crusty yet still tender and moist. It's nice and savory, not sweet like Northern corn breads which tend to taste like cake. This is from Cook's Illustrated.
Provided by MarielC
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
- Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.
- Note: Though it is preferable to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.
Nutrition Facts : Calories 97, Fat 3.5, SaturatedFat 1.2, Cholesterol 26.2, Sodium 271.9, Carbohydrate 14.1, Fiber 1.1, Sugar 2.3, Protein 2.8
HOMEMADE SOUTHERN CORNBREAD DRESSING RECIPE ~SOUL FOOD STYLE~
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat the oven to 350
- In a bowl, stir together the cornmeal & flour.
- Add in the buttermilk, eggs & oil. Stir until combined.
- Pour into a greased, shallow baking dish or iron skillet. Bake for about 20-25 minutes or until set. Let cool.
- When your cornbread has cooled, break it up in a large bowl, along with the toast.
- Saute onions, celery and green bell peppers in a little bit of butter until tender.
- Add the shredded chicken & the sautéed veggies into the cornbread mixture. Use your hands to really mix it up good.
- Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.
- Next add in the broth a little at a time. Add in just enough to make it thick & kinda soupy. Stir it up.
- Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them in here.
- When you are content with the taste, go ahead and stir in the eggs.
- Pour into a buttered 9 X 13 casserole pan.
- Bake for 45 minutes or until set.
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.
GFCF SOUTHERN STYLE CORNBREAD
"This cornbread is even better than the old Bisquick cornbread I used to make before we went GFCF. I like it because it is softer and less grainy than typical cornbread (GF AND Soft?? YES) Everyone I have served this too has told me it's better than traditional cornbread with gluten! **I use a flour mix from FrugalAbundance.com in my recipe."
Provided by Victoria Meyers @BeggarsBanquetFoodie
Categories Other Side Dishes
Number Of Ingredients 16
Steps:
- Preheat oven to 450 F. Heat coconut oil in a cast iron skillet if using, or just melt it in your baking pan while the oven preheats.
- Add 1 tbsp vinegar to 1 cup casein free milk or water and set aside
- Mix together dry ingredients with a whisk.
- Make a well in your dry mixture and add remaining ingredients. Mix well.
- Pour batter into hot greased skillet, or baking pan. Bake until the sides pull away from the pan a bit and the top will usually crack a bit.
- A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)
SOUTHERN-STYLE UNSWEETENED CORNBREAD RECIPE
The key to truly great unsweetened cornbread is to use the best stone-ground cornmeal you can find, ideally freshly ground from a small mill. If you can't get that, a tiny bit of sugar is just enough to make lesser stone-ground cornmeals work.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F.
- Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).
- In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.
- Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.
- Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.
- Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)
SOUTHERN STYLE SKILLET CORNBREAD
Categories Bread
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Place bacon fat, or vegetable oil/butter mixture in the skillet and place it in the oven to preheat. Set aside 1/3 cup of the corn meal in a medium bowl. In a small bowl, combine the remaining 2/3 cup corn meal, sugar, salt, baking powder, and baking soda; set aside. Bring the water to a rolling boil. Once boiling, quickly add the water to the 1/3 cup of corn meal in the medium bowl, stirring to form a thick paste. Slowly whisk in the buttermilk, being sure to get rid of any lumps that form. Next, whisk in the egg until combined. Finally, stir int he dry ingredients until just incorporated. Carefully, remove the skillet with the fat in it from the oven and pour the fat into the batter, stirring until incorporated. Pour into the preheated skillet and bake until golden brown (about 20 minutes for an 8-inch skillet, Immediately smear the tops with butter after removing from the oven and allow to cool for at least 15 minutes before serving.
ME & MA'S SOUTHERN STYLE SCRATCH CORNBREAD
This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
- Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
- Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
- Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
- Keep skillet on high heat and let the mixture sit for about 30 seconds.
- Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
- Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.
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