Best 2 Me Mas Southern Style Scratch Cornbread Recipes

In the realm of Southern cuisine, cornbread stands as a culinary treasure, a delectable delight that has captivated taste buds for generations. This iconic dish, often served alongside hearty stews, savory meats, or simply enjoyed on its own, embodies the essence of comfort food. This diverse collection of recipes offers a glimpse into the rich culinary heritage of the American South, inviting you to embark on a journey of flavor and tradition. From the classic Southern-style cornbread, with its golden crust and moist, tender crumb, to the tantalizing jalapeño cheddar cornbread, bursting with spicy and cheesy goodness, this article presents a symphony of cornbread variations that cater to every palate. Additionally, the gluten-free cornbread recipe provides a delightful option for those with dietary restrictions, ensuring that everyone can indulge in the Southern charm of this beloved dish.

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

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

ME & MA'S SOUTHERN STYLE SCRATCH CORNBREAD

Me & Ma's Southern Style Scratch Cornbread image

This cornbread recipe was passed down from my Granny (I call her Ma because she raised me). She likes her Southern Style Cornbread without the sweet taste, so when I prepare the cornbread I add Seasoned Salt to give the cornbread a distinct taste & a modern spin. This recipe can be prepared either way to your liking. This recipe is also prepared in a hot cast-iron skillet & that is the only way I know how to make true Southern Style Cornbread. Delicious freshly baked; this corn bread can also be cooled and used the next day for use in Turkey or Chicken dressing.

Provided by Browntrees

Categories Breads

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup white cornmeal
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar (OR for sweet cornbread use 1 1/2 tablespoons Sugar)
2 teaspoons seasoning salt (OR for sweet cornbread use 1/2 teaspoon Kosher Salt)
1 large egg
2 1/2 cups buttermilk
1 tablespoon sour cream (heaping)
2 teaspoons jalapeno juice (or white vinegar)
2 tablespoons vegetable shortening (heaping, when scooped out solid)

Steps:

Preheat oven to 450°F.
In a large bowl, sift together all dry ingredients. In a medium bowl, beat the egg then add sour cream, vinegar & buttermilk and beat again until thoroughly mixed.
Pour the egg/buttermilk/sour cream mixture into the dry ingredients and stir the mixture until smooth.
Melt shortening in a 10-inch cast-iron skillet on the stovetop using high heat, making sure to thoroughly coat the sides of the skillet with the shortening as the shortening melts (I stick a knife in one of the solid chunks of shortening and coat the sides of the pan until the shortening melts away).
Add melted shortening to the cornbread mixture, stir mixture thoroughly, and then pour mixture into the cast-iron skillet.
Keep skillet on high heat and let the mixture sit for about 30 seconds.
Remove skillet from stovetop and place in 450°F oven and bake for 20-25 minutes or until a light, golden brown.
Remove from the oven and let stand for 5 minutes then cut into wedges, serve hot and enjoy.

Tips:

Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but make sure it's fresh and not rancid.
Don't overmix the batter. Overmixing the batter will make the cornbread tough. Stir the batter just until the ingredients are combined.
Use a hot oven. A hot oven will help the cornbread rise and brown properly. Preheat the oven to 400 degrees Fahrenheit before baking the cornbread.
Bake the cornbread in a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help the cornbread cook evenly and develop a nice crust.
Let the cornbread cool slightly before serving. Letting the cornbread cool slightly will help it hold its shape when you cut it.

Conclusion:

Southern-style scratch cornbread is a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. With the right ingredients and a little bit of care, you can make cornbread that is light, fluffy, and full of flavor.