MOIST SOUTHERN CORNBREAD RECIPE
Rich, moist, savory and delicious Southern cornbread made with cream style corn and sour cream.
Provided by Julia Jordan | Julia's Simply Southern
Categories Sides
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F (190°C)
- In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles.
- While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Pour the cornbread batter in the baking dish on top of the melted butter. Be careful handling the hot baking dish.
- Bake the cornbread for 40 minutes.
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 211 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 357 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
SAVORY CORN BREAD
Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. -Krista Klaus, Round Rock, Texas
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a small bowl, whisk cornmeal, flour, baking powder, salt and baking soda. In another bowl, whisk egg, buttermilk, milk and oil until blended. Add to flour mixture; stir just until moistened., Transfer to a greased 8-in. square baking pan. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts :
VIDALIA ONION CORNBREAD
Turn your packaged corn muffin mix into a savory cornbread tonight. Just add in a sweet Vidalia onion, sharp cheddar, sour cream and dill. You'll never make plain cornbread again! Pairs perfectly with your favorite meat entree, stew or chili.
Provided by Paula Deen
Categories bbq classics comfort food Family Supper guys night southern tailgating vegetarian
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 °F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
- In a medium saucepan, melt the butter and sauté the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
SAVORY CORNBREAD STUFFING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING
I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.
Provided by Yoly
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
- Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
- Transfer stuffing to a 2-quart baking dish.
- Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g
GOLDEN SWEET ONION CORNBREAD
Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a 10-in. cast-iron skillet, melt 2 tablespoons butter; tilt to coat bottom and sides. Add the onion, jalapeno and 1/4 teaspoon chili powder; cook over medium-low heat until onion is lightly browned and tender. Stir in 1 tablespoon brown sugar until dissolved; set aside., In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and remaining chili powder and brown sugar. In a small bowl, whisk the buttermilk, eggs and melted butter. Stir into dry ingredients just until moistened. Fold in cheese and chiles., Pour over onion mixture in skillet. Bake at 425° for 20-25 minutes or until golden brown. Meanwhile, in a small saucepan, cook cranberry sauce and lime zest over low heat until heated through. Cool completely., Let cornbread stand for 10 minutes. Invert onto a serving platter; cut into wedges. Pour cranberry mixture over softened butter; serve with cornbread.
Nutrition Facts : Calories 468 calories, Fat 25g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 626mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.
SAVORY ONION CORNBREAD
My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
SAVORY CORNBREAD DRESSING
Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings (9 cups).
Number Of Ingredients 9
Steps:
- In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.
Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
GREEN ONION-JALAPEñO CORNBREAD
A quick and easy Green Onion-Jalapeño Cornbread recipe.
Categories Bread Onion Side Bake Cornmeal Jalapeño Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
- Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)
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