SOUTHERN CORNBREAD
This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.
Provided by Elise Bauer
Categories Side Dish Baking Budget Comfort Food Pantry Meal Bread Cornbread Cornmeal Southern
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
- Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.
Nutrition Facts : Calories 232 kcal, Carbohydrate 27 g, Cholesterol 49 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, Sodium 518 mg, Sugar 4 g, Fat 12 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g
SOUTHERN CORNBREAD AND YANKEE CORNBREAD
I had to smile when I saw this recipe in my grandma's recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the...
Provided by Shelia Senghas
Categories Other Breads
Time 20m
Number Of Ingredients 1
Steps:
- 1. SOUTHERN CORNBREAD 2 eggs 2cups buttermilk 1 tsp. baking soda 2 cups white cornmeal 1 tsp. salt Preheat oven to 450 degrees. Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter. Beat eggs and add buttermilk In another bowl, stir cornmeal, baking soda, and salt. Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix. Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings. Note: Some southern women add 1 tsp. sugar to the dry ingredients.
- 2. YANKEE CORNBREAD 1 c. sifted flour 1/4 c. sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup yellow cornmeal 2 eggs 1 c. milk 1/4 c. soft lard Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal. In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more. Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.
YANKEE CORNBREAD
I posted my southern "Johnny Reb Cornbread" already. Yankee cornbread has sugar and is more cakelike and as I said it has a place on the table too. I often add other ingredients to Yankee cornbread but would NEVER add even a grain of sugar to my Johnny Reb cornbread for fear of my ancestors haunting me with bad dreams of...
Provided by Cathy Smith
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together dry ingredients. Then add egg, oil, and enough milk to make a batter a bit thinner than brownie batter but thicker than cake batter. Pour this into greased 9x9 inch pan. Bake in a pre-heated 400 degree oven about 20-30 minutes till done and lightly browned on top.
- 2. Notes: Now should you desire to add the additives you just put them in with the exception of sour cream, if adding sour cream, you add ½ teaspoon baking soda and add the sour cream before the milk.
- 3. I like to omit the sugar then put in a bit of sour cream, chopped jalapenos, a handful of whole kernel corn, a handful of shredded mexican cheese, and a bit of chopped cilantro for a nice Mexican cornbread.
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
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