Best 3 Real Southern Cornbread Recipes
In the realm of Southern cuisine, cornbread reigns supreme as a delectable treat steeped in tradition and comfort. This delectable bread, crafted with coarsely ground cornmeal, embodies the essence of Southern hospitality. Its golden-brown crust and moist, tender crumb encapsulate a symphony of flavors, ranging from sweet to savory. Whether crumbled into stews, served as a side to hearty meals, or enjoyed as a standalone snack, cornbread's versatility knows no bounds. This article presents a collection of authentic Southern cornbread recipes, each offering a unique twist on this classic dish. From the traditional to the more adventurous, these recipes cater to a wide range of tastes and preferences. Prepare to embark on a culinary journey that celebrates the rich heritage and timeless appeal of Southern cornbread.
**Recipes Included:**
1. **Classic Southern Cornbread:** This recipe embodies the quintessential Southern cornbread experience. With its simple ingredients and straightforward method, it yields a golden-brown loaf with a slightly crispy crust and a moist, tender interior. Perfect for beginners and experienced bakers alike, this recipe captures the essence of Southern comfort food.
2. **Sweet Cornbread:** For those with a sweet tooth, this recipe elevates cornbread to new heights. By incorporating sugar, honey, and a touch of cinnamon, this variation offers a delightful balance of sweetness and cornmeal flavor. The result is a moist, slightly dense loaf that pairs perfectly with a cup of coffee or tea.
3. **Savory Cornbread:** This recipe takes cornbread in a savory direction by introducing the bold flavors of bacon, cheddar cheese, and diced jalapeños. The bacon adds a smoky, salty dimension, while the cheddar cheese provides a gooey, melted texture. The jalapeños bring a subtle heat that complements the other ingredients beautifully.
4. **Skillet Cornbread:** This recipe presents a unique take on cornbread by cooking it in a skillet. The result is a crispy, golden-brown crust and a tender, slightly chewy interior. The skillet also imparts a subtle smoky flavor to the bread, making it a perfect accompaniment to grilled meats or hearty stews.
5. **Cornbread Muffins:** These bite-sized treats offer a fun and convenient way to enjoy cornbread. Made with the same classic ingredients as traditional cornbread, these muffins can be customized with various mix-ins, such as cheese, bacon, or diced vegetables. They're perfect for brunch, potlucks, or as a quick snack.
REAL SOUTHERN CORNBREAD
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
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
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
REAL SOUTHERN CORNBREAD
Yes, we do have cornbread in the house or on the table as a staple food item. 24/7. We eat it with just about everything we cook. A lot of folks eat it at night, soaked in buttermilk, just before bedtime. I don't normally put sugar in it, but there are a lot of heated discussions about the use or absence of sugar.
Provided by Skip Davis
Categories Other Snacks
Time 30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450 degrees F.
- 2. Place oil in a 9-inch cast-iron skillet or similar-size glass or corning ware baking dish and transfer to the pre-heating oven.
- 3. Mix cornmeal, baking powder and salt in a medium bowl. Add egg and milk (or buttermilk); stir until just combined. Remove the pan from the oven and very carefully swirl the oil to coat the bottom and a little way up the sides. Again, Very carefully pour the excess hot oil into the cornmeal mixture; stir until just combined. Pour the batter into the hot pan. NOTE: The key is the oiled, preheated cast iron pan, which gives the finished bread that incredible crisp edged texture.
- 4. Bake until the bread is firm in the middle and lightly golden on top with a nice brown crust on the bottom, about 20 minutes. It will be pulling away from the sides of the skillet. Let cool for 5 minutes before slicing. Serve warm.
Tips:
- Use fresh cornmeal for the best flavor and texture.
- Buttermilk adds a slight tang and richness to the cornbread.
- Be sure to preheat your oven before baking the cornbread.
- Do not overmix the batter, as this will make the cornbread tough.
- Bake the cornbread until a toothpick inserted into the center comes out clean.
- Let the cornbread cool for a few minutes before serving.
Conclusion:
This Southern cornbread recipe is a classic for a reason. It's easy to make, delicious, and versatile. You can serve it with just about any meal, from fried chicken to chili to soup. And if you're feeling creative, you can even add some mix-ins like cheese, bacon, or jalapeños. No matter how you serve it, this cornbread is sure to be a hit. So next time you're looking for a side dish that's both delicious and easy to make, give this Southern cornbread recipe a try. You won't be disappointed.
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