Best 4 Yankee Cornbread Recipes
Cornbread is a delectable treat that has been enjoyed by people from the Southern United States for generations. With its fluffy texture and golden-brown crust, this delightful dish is a staple of Southern cuisine and is often served alongside hearty dishes such as fried chicken, collard greens, and black-eyed peas. Yankee cornbread, a unique variation of this classic Southern dish, is a true culinary delight that deserves its own recognition. It boasts a sweet and slightly tangy flavor profile, enhanced by the addition of tangy ingredients like sour cream or yogurt, and its moist, crumbly texture is simply irresistible. This article will guide you through the process of crafting the perfect Yankee cornbread, providing you with detailed instructions and helpful tips to ensure a delectable and memorable dish every time.
Let's cook with our recipes!
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
FANTABULOUS YANKEE CORNBREAD
A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.
Provided by Secret Agent
Categories Quick Breads
Time 40m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
- Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
- By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
- Combine the eggs, milk and oil and mix well.
- Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
- Let batter rest for 5 minutes.
- Gently pour into your cast iron skillet being careful not to deflate the batter.
- Bake in the center of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 256.5, Fat 11.3, SaturatedFat 2.3, Cholesterol 55.9, Sodium 434.9, Carbohydrate 34, Fiber 1.5, Sugar 10.2, Protein 5.4
YANKEE CORNBREAD
I posted my southern "Johnny Reb Cornbread" already. Yankee cornbread has sugar and is more cakelike and as I said it has a place on the table too. I often add other ingredients to Yankee cornbread but would NEVER add even a grain of sugar to my Johnny Reb cornbread for fear of my ancestors haunting me with bad dreams of...
Provided by Cathy Smith
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Stir together dry ingredients. Then add egg, oil, and enough milk to make a batter a bit thinner than brownie batter but thicker than cake batter. Pour this into greased 9x9 inch pan. Bake in a pre-heated 400 degree oven about 20-30 minutes till done and lightly browned on top.
- 2. Notes: Now should you desire to add the additives you just put them in with the exception of sour cream, if adding sour cream, you add ½ teaspoon baking soda and add the sour cream before the milk.
- 3. I like to omit the sugar then put in a bit of sour cream, chopped jalapenos, a handful of whole kernel corn, a handful of shredded mexican cheese, and a bit of chopped cilantro for a nice Mexican cornbread.
SOUTHERN CORNBREAD AND YANKEE CORNBREAD
I had to smile when I saw this recipe in my grandma's recipe files. It is hand written on a now yellowed piece of paper with tattered edges in my grandmothers own handwriting. I never saw my grandmother read from a recipe when she cooked or baked anything. She had successfully owned and cooked in 3 eateries during her life, the...
Provided by Shelia Senghas
Categories Other Breads
Time 20m
Number Of Ingredients 1
Steps:
- 1. SOUTHERN CORNBREAD 2 eggs 2cups buttermilk 1 tsp. baking soda 2 cups white cornmeal 1 tsp. salt Preheat oven to 450 degrees. Generously grease iron skillet with 3 tablespoons lard and heat in oven while mixing batter. Beat eggs and add buttermilk In another bowl, stir cornmeal, baking soda, and salt. Add egg mixture all at once and beat with rotary beater until smooth. Pour hot lard into batter and mix. Pour mixture into heated iron skillet and bake in hot oven 20 to 25 minutes or just until set. Slice pieces and serve hot with fresh butter. Makes 9 servings. Note: Some southern women add 1 tsp. sugar to the dry ingredients.
- 2. YANKEE CORNBREAD 1 c. sifted flour 1/4 c. sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup yellow cornmeal 2 eggs 1 c. milk 1/4 c. soft lard Sift together in bowl, flour, sugar, baking powder and salt. Stir in cornmeal. In a small bowl beat eggs with fork, add milk, and lard. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more. Pour into well greased 9 inch square pan. Bake in hot oven, 425 degrees, for 20 to 25 minutes, or until done. Cut into squares and serve with butter.
Tips:
- Choose the right cornmeal: Use a good quality stone-ground cornmeal for the best flavor and texture. Coarse cornmeal will give you a more rustic bread, while fine cornmeal will produce a smoother texture.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Stir just until the ingredients are combined.
- Use buttermilk: Buttermilk adds a tangy flavor and helps to keep the bread moist. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk.
- Don't overcrowd the pan: When baking cornbread, don't overcrowd the pan. This will prevent the bread from cooking evenly.
- Use a hot oven: Bake cornbread in a preheated oven. This will help the bread to rise and brown properly.
- Let the bread cool before slicing: Let the cornbread cool for at least 5 minutes before slicing. This will help to prevent the bread from crumbling.
Conclusion:
Yankee cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet or savory, there's a Yankee cornbread recipe out there for you. So next time you're in the mood for some good old-fashioned comfort food, give Yankee cornbread a try!
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