Best 4 My Grandmothers Stovetop Cornbread Recipes
**Indulge in the Southern Charm of Stovetop Cornbread: A Journey Through History and Flavor**
In the realm of Southern cuisine, few dishes hold a place as cherished as stovetop cornbread. This iconic bread, with its golden-brown crust and fluffy, moist interior, has been a staple at family gatherings and celebrations for generations. Its origins can be traced back to Native American traditions, where cornmeal was a fundamental ingredient in many dishes. Over time, it became intertwined with the culinary heritage of the African American community in the Southern United States, evolving into the delectable cornbread we know and love today.
Our journey through the world of stovetop cornbread begins with a classic recipe that has been passed down through generations. This recipe calls for simple, wholesome ingredients like cornmeal, flour, sugar, baking powder, salt, and buttermilk. The secret to its delightful texture lies in the combination of buttermilk and melted butter, which lend a rich, slightly tangy flavor and a velvety crumb.
For those who prefer a sweeter variation, we offer a honey-sweetened cornbread recipe that adds a touch of golden sweetness to the classic batter. And for those with a penchant for savory flavors, our jalapeno cornbread recipe incorporates diced jalapenos and sharp cheddar cheese, creating a delightful balance of heat and creaminess.
No exploration of stovetop cornbread would be complete without a nod to the traditional skillet-cooked method. Our skillet cornbread recipe delivers a crispy, golden-brown crust and a tender, fluffy interior, thanks to the combination of cast iron skillet and carefully controlled heat.
As you embark on this culinary adventure, let the aroma of freshly baked cornbread fill your kitchen and transport you to the heart of Southern hospitality. Each recipe promises a unique taste experience, capturing the essence of this beloved dish.
TRADITIONAL SKILLET CORNBREAD
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
- In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
- Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
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."
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 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
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a better flavor and texture than cornmeal that has been sitting around for a while. If you can't find fresh cornmeal, you can use regular cornmeal, but be sure to sift it before using to remove any lumps.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
- Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help your cornbread cook evenly and give it a nice crust.
- Preheat the skillet over medium heat. This will help prevent the cornbread from sticking to the skillet.
- Pour the batter into the skillet and cook for 10-12 minutes per side. The cornbread is done when a toothpick inserted into the center comes out clean.
- Serve the cornbread hot with butter and honey. You can also add other toppings, such as crumbled bacon, chopped green onions, or shredded cheese.
Conclusion:
Cornbread is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your liking. With these tips, you'll be able to make perfect cornbread every time.
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