Grannys Perfect Cornbread Recipes
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
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
GRANNY'S PERFECT CORNBREAD
With a cast iron skillet & without a bunch of sugar, my Granny makes the best cornbread in the world.
Provided by JelsMom
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Combine corn meal, flour, salt, & baking powder.
- Combine beaten egg whites & milk, and then stir into corn meal mixture.
- Add shortening & mix well.
- Heat cast iron skillet & coat with shortening.
- Pour mixture into heated pan & bake 20-25 minutes or until golden brown.
Nutrition Facts : Calories 163.5, Fat 6, SaturatedFat 1.7, Cholesterol 0.7, Sodium 309.8, Carbohydrate 23.2, Fiber 2.4, Sugar 0.4, Protein 5.2
GRANNY'S CORNBREAD
This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating it...lol! It was the best! I love making these and my kids love eating them! The meal for this is labeled "extra fine" and I've found it at Winn Dixie and Walmart stores. It can be labeled as Hall's or others, but the texture is very close to that of flour. I have only been able to find it in the south. This is not a "healthy" type of cornbread. My granny used lard when making these but I use canola oil and it's still awesome! I also use an iron skillet just as she did and I use a "special" metal spoon that is just the right size to make these. I dip it into water before scooping up the mix and drop it into the hot oil. I get almost the same shape as Granny's! This can be deep fried as well.
Provided by Heartspell
Categories Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands). Brown on all sides and remove. Place on paper towels to drain off excess oil. Serve.
Nutrition Facts : Calories 63.2, Fat 2, SaturatedFat 0.8, Cholesterol 38.3, Sodium 138.8, Carbohydrate 9, Fiber 0.7, Sugar 0.1, Protein 2.6
GRANNY'S FRIED CORNBREAD
Make and share this Granny's Fried Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 24m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Gently stir together all ingredients in a mixing bowl.
- Drop batter with a large spoon onto a hot, well greased griddle.
- Cook as you would for pancakes, turning to brown both sides.
- Serve with butter.
PERFECT CORNBREAD
This is a delicious cornbread! We also use this in all of our stuffings. Original recipe found in Gourmet Magazine.
Provided by Pianolady
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Butter two 9" x 5" x 3" loaf pans.
- In a large bowl, sift together flour, baking powder and salt, and whisk in cornmeal and sugar until combined well.
- In a bowl whisk together milk and eggs until just combined.
- Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.
- Beat in egg mixture until just combined (batter will be thin).
- Pour batter into pans and bake in the middle of the oven until golden and a tester comes out clean; about 50 minutes.
- Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.
- Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.
- Enjoy!
Nutrition Facts : Calories 2140.6, Fat 111.6, SaturatedFat 66.2, Cholesterol 489.7, Sodium 2499.2, Carbohydrate 254.3, Fiber 12.3, Sugar 51.5, Protein 38.1
PERFECT CORNBREAD... EVERY TIME!
Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!
Provided by QueenBof6
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix all dry ingredients in a large bowl.
- Add wet ingredients and mix well.
- Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
- Bake for 18-23 minutes or until toothpick comes out clean.
- DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
- ENJOY!
- You can also make these in corn stick pans, bake for 12 to 18 minutes.
Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2
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