Best 6 Marys Cornbread Recipes

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**Cornbread: A Southern Comfort Food Delight**

Cornbread, a staple in Southern cuisine, is a delectable treat that has captured the hearts and taste buds of many. Its golden-brown crust, fluffy interior, and slightly sweet flavor make it a perfect accompaniment to hearty stews, savory chili, or simply enjoyed on its own. This versatile bread comes in various forms, each with its unique charm and taste. From the classic Southern cornbread, characterized by its coarse texture and buttermilk tang, to the sweeter, finer-grained Yankee cornbread, there's a cornbread for every palate. Whether you prefer a skillet-baked version with crispy edges or a moist and tender oven-baked loaf, cornbread is a comforting and satisfying dish that evokes nostalgic memories of home.

This article presents a collection of cornbread recipes that cater to different tastes and preferences. From traditional Southern cornbread to creative variations like Sweet Cornbread Muffins and Jalapeño Cornbread, these recipes offer a delightful journey into the world of cornbread. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you step-by-step to create delicious and memorable cornbread that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST HOMEMADE CORNBREAD RECIPE



The Best Homemade Cornbread Recipe image

Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.

Provided by Melissa Griffiths - Bless this Mess

Categories     Baking

Time 25m

Number Of Ingredients 8

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1/3 cup neutral oil or melted butter
1 large egg
1 cup milk

Steps:

  • Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
  • Serve hot.

Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg

MARIE CALLENDER'S CORNBREAD RECIPE



Marie Callender's Cornbread Recipe image

Provided by insanelygood

Categories     Recipes

Time 50m

Number Of Ingredients 7

3 cups Bisquick baking mix
1 cup granulated sugar
3/4 teaspoon baking powder
1/2 cup cornmeal
3 eggs, room temperature
1 1/2 cups milk, room temperature
2 tablespoons butter or margarine, melted and cooled

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease the bottoms and sides of 2 (8-inch) pans generously with butter.
  • In a large bowl, sift together the Bisquick, sugar, and baking powder. Add the cornmeal and whisk to combine.
  • In a separate bowl, whisk together the eggs, milk, and melted butter.
  • Pour the egg mixture into the bowl of dry ingredients. Whisk it together just until combined. Lumps are okay.
  • Pour the batter into the greased pans. Bake the cornbread for 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the cornbread cool slightly on a wire rack for 15 minutes. Slice it into squares, serve, and enjoy!

Nutrition Facts : Calories 220 cal

BACON CORNBREAD DUTCH BABY



Bacon Cornbread Dutch Baby image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 17

4 to 6 slices bacon
1/2 cup all-purpose flour (68 grams)
3 tablespoons cornmeal (25 grams)
1 teaspoon sugar
1/2 teaspoon kosher salt, plus more for serving
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon smoked paprika
2/3 cup whole milk, warmed (160 milliliters)
3 eggs, room temperature
1 green onion, thinly sliced
1/2 jalapeño, thinly sliced
2 teaspoons butter (10 grams)
4 fried eggs
1 tablespoon thinly sliced green onion
1/4 cup cilantro leaves
1/4 cup extra-old Cheddar, grated, optional
Hot sauce

Steps:

  • For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
  • Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
  • When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
  • For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
  • Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

AUNT MARY'S ALABAMA CORNBREAD



Aunt Mary's Alabama Cornbread image

Make and share this Aunt Mary's Alabama Cornbread recipe from Food.com.

Provided by PsychRN

Categories     Quick Breads

Time 35m

Yield 1 skillet, 8 serving(s)

Number Of Ingredients 11

2 cups yellow cornmeal
1 cup white cornmeal
2/3 cup all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
2 eggs
2 cups buttermilk
1/3 cup oil
1/4 cup oil, to coat the skillet

Steps:

  • Preheat the oven to 425 degrees.
  • Place a 12 inch cast iron skillet over medium heat on the stove top to preheat while you mix the batter.
  • Mix dry ingredients in a large bowl and set aside.
  • Mix wet ingredients and then stir into the dry mix.
  • Pour the 1/4 cup oil into the skillet and turn the heat to high.
  • When the oil begins to shimmer pour the batter into the pan.
  • Bake approximately 25 minutes or until the top is golden brown.
  • Serve hot with plenty of butter.
  • Enjoy!

Nutrition Facts : Calories 399.4, Fat 19.4, SaturatedFat 3, Cholesterol 49, Sodium 603.8, Carbohydrate 49.7, Fiber 3.6, Sugar 6.4, Protein 8.4

CLASSIC CORNBREAD



Classic Cornbread image

This cornbread strikes the right balance between tender and crumbly. To use it in a Thanksgiving stuffing, reduce the sugar to 2 tablespoons.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, melted, plus more for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
1 cup buttermilk
3 large eggs

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
  • Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

Nutrition Facts : Calories 329 g, Fat 14 g, Fiber 2 g, Protein 7 g, SaturatedFat 8 g

CORNBREAD



Cornbread image

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
  • In a 1-quart saucepan, heat the butter over low heat until melted.
  • In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
  • Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture than old cornmeal. If you can't find fresh cornmeal, you can substitute all-purpose flour.
  • Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
  • Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and give it a crispy crust.
  • Let the cornbread cool before serving. Cornbread is best served warm, but it should be allowed to cool for a few minutes before slicing and serving.
  • Store the cornbread in an airtight container at room temperature. Cornbread can be stored at room temperature for up to 3 days.

Conclusion:

Mary's Cornbread is a delicious and versatile recipe that can be served with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, plain or with add-ins, Mary's Cornbread is sure to please everyone at your table.

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