Best 7 Ginas Crusty Cornbread Recipes

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When it comes to satisfying your soul-food cravings, nothing beats a hearty and crispy cornbread. Gina's Crusty Cornbread is a beloved recipe passed down through generations, renowned for its golden-brown crust, fluffy interior, and addictive flavor. This classic Southern dish has captured the hearts of countless food enthusiasts and home cooks alike. As you embark on a culinary journey to recreate this iconic cornbread, let's uncover the secrets and techniques that make Gina's Crusty Cornbread truly exceptional.

Here are our top 7 tried and tested recipes!

GINA'S CORN SOUFFLE



Gina's Corn Souffle image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons butter, plus more for baking dish
1/2 medium onion, chopped fine
2 cloves garlic, minced
3 cups fresh whole corn kernels (thawed, if frozen)
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 cups half-and-half
5 large eggs
1 cup grated extra-sharp white Cheddar

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat the bottom and sides of a round 2 quart souffle dish with butter.
  • Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
  • Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

CRUSTY QUAKER CORNBREAD



Crusty Quaker Cornbread image

If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 25m

Yield 9-12 squares, 9-12 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
3/4 cup cornmeal (Quaker brand preferred)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 whole egg, beaten

Steps:

  • Preheat oven to 400F; grease an 8 or 9 inch pan.
  • Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
  • Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • *NOTE: Delicious topped with butter, sour cream, or honey!

Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3

THIN AND CRISPY CORNBREAD



Thin and Crispy Cornbread image

The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger's Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.

Provided by Kim Severson

Categories     breads, side dish

Time 30m

Yield 8 pieces

Number Of Ingredients 7

1/4 cup bacon drippings or vegetable oil
2 cups coarse cornmeal, preferably white, plus about 2 tablespoons extra for the skillet
1 1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
1 1/4 cups buttermilk, preferably whole
1/4 cup hot tap water

Steps:

  • Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
  • In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
  • Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
  • Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams

GINA'S CRUSTY CORNBREAD



Gina's Crusty Cornbread image

Make and share this Gina's Crusty Cornbread recipe from Food.com.

Provided by linguinelisa

Categories     Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups all purpose flour
2 cups yellow cornmeal
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons sugar
2 1/4 cups milk
2 eggs
6 tablespoons butter, melted, slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or 2 tablespoons vegetable oil

Steps:

  • Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
  • In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
  • Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
  • If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.

CRUSTY CORNBREAD



Crusty Cornbread image

A yeasted cornbread that can be made in a bread machine. Tasty with jam, but we love it with a spicy bowl of chili!

Provided by CAROLMAROL68

Categories     Yeast Bread

Time 3h

Yield 12

Number Of Ingredients 8

1 ⅓ cups warm water
¼ teaspoon hot pepper sauce
3 tablespoons vegetable oil
1 tablespoon white sugar
1 ½ teaspoons salt
¾ cup cornmeal
3 ¼ cups all-purpose flour
1 ½ teaspoons instant yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 294.9 mg, Sugar 1.2 g

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

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

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

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

INA'S CORNBREAD



Ina's Cornbread image

Provided by Martha Stewart

Yield Makes one 10-by-7-inch bread

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
3 tablespoons milk
1 large egg
1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Heat oven to 325 degrees.
  • Melt butter. Combine with buttermilk, milk, and egg. Sift together dry ingredients; add to buttermilk mixture and stir until just blended. Pour into buttered 10-by-7-inch dish.
  • Bake for 35 to 45 minutes, until firm and golden.

Tips:

  • Use fresh cornmeal for the best flavor and texture.
  • Buttermilk adds a tangy flavor to the cornbread.
  • Adding a little bit of sugar to the batter helps to brown the crust.
  • Baking the cornbread in a hot oven helps to create a crispy crust.
  • Let the cornbread cool slightly before serving to allow the flavors to develop.

Conclusion:

Gina's Crusty Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its crispy crust and moist, flavorful interior, this cornbread is sure to be a hit with everyone at the table. Serve it with your favorite Southern dishes, such as fried chicken, collard greens, and black-eyed peas, or simply enjoy it on its own with a dollop of butter and honey.

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