Best 3 Southern Plantation Cornbread Recipes
Southern plantation cornbread is a staple dish of the Southern United States, and its origins can be traced back to enslaved African Americans who incorporated their culinary traditions with the available ingredients on plantations. This traditional cornbread is characterized by its sweet and savory flavors, usually made with a combination of cornmeal, buttermilk, eggs, bacon grease, and a hint of sugar. Whether served as an appetizer, a side dish with stews and soups, or as a sweet treat, Southern plantation cornbread has become a beloved comfort food, carrying a rich history and flavors that continue to delight taste buds across generations.
Here are our top 3 tried and tested recipes!
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.
SOUTHERN PLANTATION CORNBREAD
This recipe is NOT for those who count calories. It is a decadent, tasty recipe that I love and love to share. I don't usually make it with the ham, but it is part of the original recipe, so I have included it.
Provided by Kelly Lollman @kelollman
Categories Savory Breads
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; heat over medium high heat, stirring occasionally until slightly thickened. Stir in cheese until thoroughly melted.
- Add the sour cream to help cool the mixture, then add the whipping cream and beaten egg until blended. Add remaining melted butter; fold in corn muffin mix until well blended, then add the diced ham and mix until evenly distributed.
- Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake! This bread is very moist.)
Tips:
- Use fresh cornmeal. Fresh cornmeal has a better flavor and texture than store-bought cornmeal. If you can't find fresh cornmeal, you can use stone-ground cornmeal instead.
- Use 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 milk. Let it sit for 5 minutes before using.
- 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. Preheat your oven to 400 degrees Fahrenheit before baking the cornbread.
- Let the cornbread cool before serving. Let the cornbread cool for at least 10 minutes before serving. This will help the cornbread set and make it easier to slice.
Conclusion:
Southern plantation cornbread is a delicious and easy-to-make bread that is perfect for any occasion. With its slightly sweet and savory flavor, this cornbread is sure to be a hit with your family and friends. So next time you're looking for a delicious and satisfying bread, give southern plantation cornbread a try.
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