Best 5 All Purpose Cornbread Best Of Both Regions Recipes
**Cornbread: A Southern Staple with a Twist**
Cornbread, a staple in Southern cuisine, is a versatile dish that can be enjoyed in various forms. Whether you prefer the sweet and fluffy Northern-style cornbread or the savory and slightly crumbly Southern-style, this article offers two exceptional recipes that combine the best of both regions. Embark on a culinary journey as we explore the origins, variations, and delectable flavors of cornbread, culminating in two irresistible recipes that will tantalize your taste buds. From classic skillet cornbread to a unique skillet cornbread with jalapeños and cheese, these recipes cater to diverse preferences, ensuring a delightful cornbread experience for every palate.
SOUTHERN CORNBREAD
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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
GOLDEN SWEET CORNBREAD
If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it's my family's favorite.
Provided by bluegirl
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 28.2 g, Cholesterol 17.1 mg, Fat 7.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 353.9 mg, Sugar 12.2 g
ALL-PURPOSE CORNBREAD (BEST OF BOTH REGIONS)
This recipe comes from my favorite cooking magazine -- Cook's Illustrated. It's the best of the Northern and Southern cornbread recipes. It will produce a tender, fluffy crumb and a thick, crunchy crust with a sweet corn taste. Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. A Pyrex glass baking dish is preferred because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes
Provided by Galley Wench
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position; heat oven to 400 degrees.
- Spray 8-inch-square baking dish with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
- In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds.
- Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well.
- Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.
- Pour batter into prepared baking dish; smooth surface with rubber spatula.
- Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.
- Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool for about 10 minutes longer.
- Cut into pieces and serve.
Nutrition Facts : Calories 313, Fat 13.9, SaturatedFat 8, Cholesterol 84.6, Sodium 408.3, Carbohydrate 41.4, Fiber 2.1, Sugar 8.3, Protein 6.8
ALL-PURPOSE CORNBREAD
Make and share this All-Purpose Cornbread recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 35m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position; heat oven to 400°F Spray 8-inch square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl; set aside.
- In a food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, aboutp 5 seconds. Add eggs and process until well combined (corn lumps weill remain), about 5 seconds longer.
- Using rubber spatula, make well in center of dry ingredients; our wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25-35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn rightside up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Nutrition Facts : Calories 2503.9, Fat 111.4, SaturatedFat 63.9, Cholesterol 677, Sodium 3266.2, Carbohydrate 330.8, Fiber 16.9, Sugar 66.8, Protein 54.6
REAL SOUTHERN CORNBREAD
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
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
Tips:
- Use fresh cornmeal for the best flavor. Stone-ground cornmeal is the best choice, as it has a more rustic flavor than finely-ground cornmeal.
- Don't overmix the batter. Overmixing will result in a tough, dense cornbread. Mix just until the ingredients are combined.
- Use a hot oven. A hot oven will help the cornbread to rise and brown properly. Preheat the oven to 400°F before baking the cornbread.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the cornbread cool for a few minutes before serving. This will help it to set and make it easier to slice.
- Serve the cornbread with your favorite toppings. Some popular toppings include butter, honey, maple syrup, and chili.
Conclusion:
Cornbread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you like it sweet or savory, there's a cornbread recipe out there for you. With a few simple tips, you can make perfect cornbread every time. So next time you're looking for a quick and easy bread to serve with your meal, give cornbread a try. You won't be disappointed!
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