Best 6 Moms Cornbread Recipes
In the realm of culinary comfort food, few dishes evoke the warmth and nostalgia of Mom's Cornbread. Its golden-brown crust, fluffy interior, and hint of sweetness have the power to transport us back to childhood memories gathered around the family table. Whether served as a side dish to hearty stews, smothered in butter and honey, or enjoyed as a simple snack, Mom's Cornbread holds a special place in our hearts. In this article, we'll delve into the secrets of crafting the perfect Mom's Cornbread, exploring variations, cooking techniques, and tips to ensure a consistently delicious and memorable experience. From selecting the right ingredients to mastering the art of achieving that perfect crust, we'll guide you through the journey of creating a cornbread that will become a cherished tradition in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
MOM'S CORNBREAD
"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."
Provided by Taste of Home
Time 35m
Yield about 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended., Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 394mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MOM'S SOUTHERN CORNBREAD
My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.
Provided by msjill111
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven to 400 degrees.
- Put bacon grease into cast iron skillet.
- Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
- Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
- Add bacon grease to batter and pour back into skillet.
- Bake for about 45 minutes-it will be very golden brown.
Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
MAMA'S CORNBREAD
Provided by Food Network
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
MOM'S MEXICAN CORNBREAD
This cornbread containing meat, cheese, peppers, and other ingredients is a family favorite. It's great alone or with a bowl of beans on the side. You may add extra cheese or peppers to suit your own taste. If making a double batch, use 1 can of whole-kernel corn and 1 can of cream-style corn.
Provided by snowylady
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a 9X12 inch baking dish with cooking spray.
- Heat a large skillet over medium heat; cook the ground beef in the skillet until no longer pink. Set aside.
- In a large bowl, stir together the cornmeal, salt, and baking soda. Mix in milk, egg, onion, corn, Cheddar cheese, and jalapeno pepper. Stir in browned beef. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown, about 1 hour.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.3 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 4.7 g, Sodium 490.8 mg, Sugar 2.8 g
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
Tips:
- Fresh Corn: Use fresh corn kernels for the best flavor and texture. If you are using frozen corn, thaw it completely before using.
- Buttermilk: Buttermilk adds a tangy flavor to cornbread. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Cast Iron Skillet: A cast iron skillet is the traditional way to make cornbread. It gives the cornbread a crispy crust and a moist interior.
- Preheat the Skillet: Preheat the skillet over medium-high heat before adding the batter. This will help to create a crispy crust.
- Don't Overmix: Overmixing the batter will result in a tough cornbread. Mix just until the ingredients are combined.
- Bake Until Golden Brown: Bake the cornbread until it is golden brown and a toothpick inserted into the center comes out clean.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. It is easy to make and can be customized to your liking. Whether you like it sweet or savory, there is a cornbread recipe out there for you. So next time you are looking for a quick and easy side dish, give cornbread a try. You won't be disappointed!
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