Best 6 Down Home Southern Cornbread Recipes
**Down-Home Southern Cornbread: A Taste of Tradition**
In the realm of Southern cuisine, cornbread reigns supreme. This iconic dish has been a staple in Southern kitchens for generations, passed down from one generation to the next. It's a versatile bread that can be enjoyed as a side dish, a main course, or even a dessert.
This article presents a collection of delectable cornbread recipes that capture the essence of Southern cooking. From classic recipes to creative twists, these recipes offer a journey through the diverse flavors and textures of cornbread.
1. **Classic Southern Cornbread:**
This recipe embodies the traditional Southern cornbread, with its golden-brown crust and moist, tender crumb. Simple yet satisfying, it's a perfect accompaniment to hearty Southern dishes like fried chicken and collard greens.
2. **Jalapeño Cheddar Cornbread:**
For those who love a touch of spice, this recipe adds a kick of jalapeños and the richness of cheddar cheese to the classic cornbread batter. It's a flavorful twist that's sure to be a hit at any gathering.
3. **Sweet Cornbread:**
This sweet variation of cornbread is a delightful treat. It incorporates sugar and honey into the batter, resulting in a golden-brown bread with a slightly crispy exterior and a moist, sweet interior. Enjoy it as a dessert or as a unique side dish.
4. **Sourdough Cornbread:**
This recipe combines the tangy flavor of sourdough starter with the comforting taste of cornbread. The sourdough starter adds a depth of flavor and complexity, making this cornbread a unique and unforgettable experience.
5. **Skillet Cornbread:**
This recipe utilizes a hot cast-iron skillet to create a crispy, golden-brown crust on the cornbread. The result is a hearty and flavorful bread with a slightly smoky flavor, perfect for serving with chili or soup.
Whether you're a seasoned Southern cook or a newcomer to the culinary world, these cornbread recipes offer a delicious and authentic taste of Southern tradition. Embark on a journey of flavors and textures as you explore the diverse world of cornbread.
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
SOUTHERN CORNBREAD RECIPE
Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.
Provided by Rachel Ballard
Categories Side Dish
Time 32m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
- Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
- Mix until combined and drop a small amount into your skillet.
- If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
- Transfer the skillet from the stove top to the hot oven.
- Bake 25-30 minutes or until golden and set.
Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
SOUTHERN CORNBREAD DRESSING
This recipe, one of my favorite holiday side dishes, makes a lot. It's perfect for company, even though it started as a way to stretch the food we had for our large family. -Margaret E. Kendall, McConnelsville, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 264 calories, Fat 6g fat (1g saturated fat), Cholesterol 182mg cholesterol, Sodium 987mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein.
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
DOWN HOME SOUTHERN CORNBREAD
This recipe is from my late ex-mother in-law. She was a southern belle, and she didn't bake no corn cake (as she called the northern cornbread I grew up with)" not too much flour now" she'd tell me, "or you'll get cake." I like to add about a half cup of sugar to get the top dark golden brown but, here is the original recipe that...
Provided by Cynthia Guptill
Categories Other Breads
Time 55m
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 425 degrees.
- 2. My mother in-law used a huge cast iron skillet but I used a 13x9 baking dish. What ever you have on hand. Put bacon drippings in pan and place pan in oven. You can substitute vegetable oil or butter for the bacon drippings but everything is better with bacon. ;)
- 3. stir the dry ingredients together in a large bowl.
- 4. Beat eggs then add them to buttermilk.
- 5. Add egg mixture to dry ingredients and stir just till smooth, don't over do it.
- 6. Pull hot pan out of oven and pour hot bacon drippings into mixture. stir till mixed.
- 7. Immediately pour mixture into hot pan and bake for about 40 minutes or until the middle springs back when pressed.
- 8. Slather on the butter and enjoy! :D
REAL SOUTHERN CORNBREAD
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
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. If you don't have fresh cornmeal, you can use store-bought cornmeal, but make sure it is finely ground.
- Add a little bit of sugar to the cornbread batter to help it brown. You can also add a little bit of honey or maple syrup for a sweeter cornbread.
- If you want a crispy cornbread, bake it in a hot oven. For a softer cornbread, bake it in a moderate oven.
- Serve cornbread warm with butter, honey, or maple syrup. You can also crumble cornbread into soups and stews.
Conclusion:
Down-home southern cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your liking. With just a few simple ingredients, you can create a delicious cornbread that will be a hit with your family and friends. So next time you are looking for a comforting and satisfying meal, give down-home southern cornbread a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
