GRANDMA'S CORNBREAD
Grandma's Cornbread. Slightly sweet with a tender, moist crumb. A 1951 original from Better Homes and Gardens cookbook, passed down through generations.
Provided by Renee N Gardner
Categories Bread Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and liberally butter your pan.
- In a small mixing bowl measure out sugar, and softened butter then cream together.
- In a large mixing bowl, measure out flour, salt, and baking powder. Whisk to combine.
- In a 4 cup measuring cup beat one egg, add 1 1/4 cups of milk and mix together.
- Whisk the milk and egg mixture into the butter mixture.
- Mix the liquid mixture into the flour mixture. Do not over mix.
- Add in cornmeal and stir until just combined.
- Pour into your buttered pan and bake for 25 - 30 minutes.
Nutrition Facts : Calories 241 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 484 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRANDMOTHER'S BUTTERMILK CORNBREAD
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
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 OLD-FASHIONED CORNBREAD RECIPE - (4.2/5)
Provided by á-22546
Number Of Ingredients 10
Steps:
- Preheat the over to 400 degrees fahrenheit. Combine powder, soda, salt, sugar, cornmeal and flour in a large bowl. Combine buttermilk and eggs in a bowl. Place your iron skillet in the oven and put the 2 tablespoons butter into the skillet to melt. (You can substitute a 8x8 pyrex but it's not the same) Pour the buttermilk and egg mixture into the flour mixture and mix until just combined. Then add the melted butter. The batter should be lumpy and just a bit on the dry side. Pour this mixture into the hot iron skillet then bake for 20 minutes or until a knife inserted into it comes out just shy of clean. The primary difference in this recipe is the addition of the sugar. It makes a a sweeter recipe. I also increase the cornmeal and decrease the flour because I like my cornbread to be a bit "cornier."
GRANDMA'S CORNBREAD
My Grandma is the person who taught me the "Love" of cooking...Here is her recipe for Cornbread, the sour cream keeps it moist & flavorful...It goes together well with a pot of Ham 'n Beans or your favorite bowl of soup....
Provided by LeBaker
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Mix all ingredients enough to blend well, by hand with big blending fork or on low with a hand mixer, enough to blend well.
- Pour into a greased 8 inch square pan.
- Bake for 20 minutes.
- This can easily be doubled & put in a 9 x 13 inch pan.
OLD FASHIONED CORNBREAD
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
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
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