Best 2 Aggies Authentic Deep South Cornbread Recipes

In the realm of Southern cuisine, cornbread stands tall as an iconic dish, embodying the region's rich culinary heritage. With its humble origins tracing back to Native American tradition, cornbread has evolved into a versatile staple, cherished for its golden-brown crust, moist interior, and slightly sweet flavor. Join us on a delectable journey as we delve into Aggie's Authentic Deep South Cornbread, a collection of carefully curated recipes that capture the essence of this Southern treasure. From the classic skillet cornbread, a staple in many a Southern kitchen, to the tantalizing jalapeno cornbread, which adds a delightful spicy kick, this diverse selection offers something for every palate. But the culinary adventure doesn't stop there. We'll also explore the secrets behind creating the perfect cornbread dressing, an essential accompaniment to any holiday feast, and unveil the delightful possibilities of cornbread muffins, perfect for a quick snack or a hearty breakfast. So, gather your ingredients, fire up your oven, and prepare to embark on a culinary expedition that celebrates the authentic flavors of the Deep South, one bite of cornbread at a time.

Let's cook with our recipes!

REAL SOUTHERN CORNBREAD

Real Southern Cornbread image

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

Provided by Jason

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 8

Ingredients

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Steps:

In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g

REAL SOUTHERN CORNBREAD

Real Southern Cornbread image

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

Provided by P48422

Categories Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

Steps:

Put the skillet in the oven and preheat to 375 degrees.
Combine the dry ingredients except for the baking soda in a bowl.
In another bowl, mix the buttermilk and the baking soda.
Set aside.
In a small bowl, beat the egg with the sugar until combined.
Add the oil and mix until combined.
Pour this mixture into the buttermilk/baking soda, and mix.
When the oven is preheated, toss the butter into the skillet and let it melt.
Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
Turn out onto a cutting board, cut into wedges and serve.
NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
It may just be my upbringing, but it tastes better somehow.
And please do not add the baking soda to the dry ingredients.
I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Tips:

Use Fresh Cornmeal: For the best flavor and texture, use freshly ground cornmeal. If you can't find fresh cornmeal, you can also use stone-ground cornmeal, which is a good substitute.
Don't Overmix the Batter: Overmixing the batter will make the cornbread tough. Mix the batter just until the ingredients are combined.
Preheat the Cast Iron Skillet: Preheat the cast iron skillet over medium-high heat before adding the batter. This will help to create a crispy crust.
Bake the Cornbread Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to tell if the cornbread is done baking.
Let the Cornbread Cool Slightly Before Serving: This will help to prevent the cornbread from crumbling.

Conclusion:

Aggie's Authentic Deep South Cornbread is a delicious and versatile dish that can be served with a variety of meals. It's easy to make and can be enjoyed by people of all ages. With its crispy crust and moist, fluffy interior, this cornbread is sure to be a hit at your next gathering.