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
MY GRANDMOTHERS STOVETOP CORNBREAD
I first made this with my grandmother while standing on a stool. She made this everyday for dinner, (lunch for you Yankees). My grandfather would often just have leftover cornbread and sweet milk at night when coming in from a day in the fields. He was often to tired for more than that. My grandmother never used any sweetener...
Provided by Kenneth D
Categories Other Breads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Sift dry ingredients together in large bowl
- 2. Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
- 3. Preheat loaf pan on medium low heat until warm. Oil the pan before pouring in the batter. Cook on one side about 15 minutes until medium brown, flip and cook on others side 10 to 15 minutes until medium brown. If you flip to soon it will probably stick.
- 4. Slice an end off and liberal butter when piping hot, eat and repeat
- 5. You can use a muffin pan in oven. Makes 8 muffins.
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
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