Best 6 Razorback Corn Bread Recipes
In the realm of Southern cuisine, Razorback Cornbread stands tall as a delectable delicacy, a testament to the region's rich culinary heritage. This iconic dish, born in the heart of the Ozarks, has captivated taste buds for generations with its unique blend of flavors and textures. Its legacy is interwoven with the history of Arkansas, where it is celebrated as the official state cornbread. This comprehensive guide unveils the secrets behind the perfect Razorback Cornbread, presenting a collection of delectable recipes that cater to diverse preferences and dietary needs. From traditional cast-iron skillet methods to modern muffin variations, gluten-free alternatives, and even a tantalizing sweet cornbread recipe, this article equips home cooks with the knowledge and inspiration to create this Southern masterpiece. Whether seeking a classic cornbread to accompany hearty stews or a sweet treat to satisfy a craving, this culinary journey promises an unforgettable experience.
Check out the recipes below so you can choose the best recipe for yourself!
CORN BREAD WITH A KICK
Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CORNBREAD
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
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
MOIST MEXICAN CORNBREAD
Our family enjoys this beef-stuffed corn bread with for a snack or even a simple entree. -Elizabeth Sanders, Obion, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the eggs, sour cream and oil. In another bowl, combine the cornmeal, flour, baking powder and salt; fold in the chiles, green pepper, onion and pimientos. Add the egg mixture; mix well. , Pour half into greased 13x9-in. baking dish. Top with beef. Sprinkle with 1/2 cup cheddar cheese. Spoon remaining cornmeal mixture over top. Sprinkle with remaining cheese. Bake at 350° for 30 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 448 calories, Fat 32g fat (9g saturated fat), Cholesterol 88mg cholesterol, Sodium 490mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
CORNY CORN BREAD
Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow.
Provided by Taste of Home
Time 40m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion. , Pour into a greased 13x9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 18g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 535mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
CORNBREAD CASSEROLE
Since my husband likes spicy foods, I frequently sprinkle chopped jalapeno peppers over half of this cornbread casserole for him. -Carrina Cooper, McAlpin, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown.
Nutrition Facts : Calories 311 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 777mg sodium, Carbohydrate 50g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.
ARKANSAS RAZORBACK CORNBREAD
I got this recipe from my mom witch she got from her mother she has added some things to it through the years and it's very good.I love to make it and have with homemade chili or its good with just a nice side salad.
Provided by Elizabeth Wallen
Categories Other Breads
Time 45m
Number Of Ingredients 12
Steps:
- 1. Mix ingreidents to make cornbread.Cornmeal,flour,baking powder,baking soda,salt,eggs and buttermilk.
- 2. cook sausage till done make sure its crumbled like hamburger meat.Add to wet cornbread mix.
- 3. Add chillies,mexicorn,onion,and cheese to that and stir all together.
- 4. Pour mixture into a 10 inch pan or iron skillet and bake at 350 f for 20 to 25 mins or until brown on top and done.
Tips for Making Razorback Corn Bread:
- Use Fresh Ingredients: Fresh cornmeal and buttermilk will give your cornbread the best flavor and texture.
- Preheat Your Oven: Preheat your oven to the correct temperature before baking your cornbread. This will help it to rise evenly and prevent it from becoming too dry.
- Don't Overmix the Batter: Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
- Bake until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to tell if your cornbread is done baking.
- Let it Cool Before Serving: Let your cornbread cool for a few minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Razorback cornbread is a delicious and versatile dish that can be enjoyed as a side dish, a snack, or a main course. With its unique flavor and texture, it's sure to be a hit with your family and friends. So next time you're looking for a tasty and easy-to-make recipe, give razorback cornbread a try!
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