Best 3 Real Southern Cornbread Recipes
Southern cornbread, a delectable treat with a rich history and distinct flavor, has been a staple in Southern cuisine for generations. This delightful bread is the perfect accompaniment to any meal, whether it's a hearty bowl of chili, a plate of fried chicken, or simply slathered with butter and honey. With its characteristic golden-brown crust, moist and tender crumb, and slightly sweet flavor, Southern cornbread is sure to satisfy your taste buds and transport you to the heart of the American South. In this article, we will explore the secrets behind creating the perfect Southern cornbread, from selecting the right ingredients to mastering the art of baking. So, prepare to embark on a culinary journey as we delve into the world of Southern cornbread and discover the best recipe that will tantalize your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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. Fresh cornmeal has a better flavor and texture than store-bought cornmeal. If you can, grind your own cornmeal from fresh corn kernels.
- Use buttermilk. Buttermilk makes cornbread moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and brown properly.
- Let the cornbread cool slightly before serving. This will help the cornbread hold its shape when you cut it.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you like it sweet or savory, there's a cornbread recipe out there for you. So next time you're looking for a quick and easy side dish, give cornbread a try. You won't be disappointed!
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