Best 3 Grandmas Old Fashioned Cornbread Recipes
**Grandma's Old-Fashioned Cornbread: A Journey Through Time and Taste**
In the realm of Southern cuisine, cornbread reigns supreme, a culinary treasure passed down through generations. Our grandmothers, with their unwavering dedication to tradition, have perfected the art of crafting this delectable bread, imbuing it with a symphony of flavors and textures that evoke nostalgia and comfort. Embark on a culinary voyage with us as we present Grandma's Old-Fashioned Cornbread, a collection of time-honored recipes that capture the essence of this Southern staple. From the classic Southern-Style Cornbread, with its golden crust and fluffy interior, to the zesty Jalapeno Cornbread, bursting with a fiery kick, each recipe unveils a unique expression of this beloved dish. Whether you prefer the simplicity of Traditional Cornbread or the indulgent richness of Sweet Cornbread, our curated selection offers a delightful array of flavors to tantalize your taste buds. So gather your ingredients, fire up your oven, and prepare to embark on a journey through time and taste, as we celebrate the enduring legacy of Grandma's Old-Fashioned Cornbread.
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
GRANDMA'S OLD-FASHIONED CORNBREAD RECIPE - (4.2/5)
Provided by á-22546
Number Of Ingredients 10
Steps:
- Preheat the over to 400 degrees fahrenheit. Combine powder, soda, salt, sugar, cornmeal and flour in a large bowl. Combine buttermilk and eggs in a bowl. Place your iron skillet in the oven and put the 2 tablespoons butter into the skillet to melt. (You can substitute a 8x8 pyrex but it's not the same) Pour the buttermilk and egg mixture into the flour mixture and mix until just combined. Then add the melted butter. The batter should be lumpy and just a bit on the dry side. Pour this mixture into the hot iron skillet then bake for 20 minutes or until a knife inserted into it comes out just shy of clean. The primary difference in this recipe is the addition of the sugar. It makes a a sweeter recipe. I also increase the cornmeal and decrease the flour because I like my cornbread to be a bit "cornier."
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture than cornmeal that has been sitting on the shelf for a while.
- Use buttermilk. Buttermilk will help to make your cornbread moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Just mix the ingredients until they are combined.
- Bake the cornbread in a hot oven. A hot oven will help to create a crispy crust and a moist interior.
- Let the cornbread cool before slicing it. This will help to prevent it from crumbling.
Conclusion:
Grandma's Old-Fashioned Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its simple ingredients and straightforward instructions, this recipe is sure to become a family favorite. Whether you are serving it as a side dish or as a main course, this cornbread is sure to please everyone at the table. So next time you are looking for a delicious and comforting dish, give Grandma's Old-Fashioned Cornbread a try.
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