Aggies Authentic Deep South Cornbread Recipes

DELICIOUS SOUTHERN CORNBREAD

Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.

Provided by Mason Morton

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 6

Delicious Southern Cornbread image

Steps:

Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 20.6 g, Cholesterol 24.2 mg, Fat 6.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 378 mg, Sugar 3.3 g

Ingredients

3 tablespoons vegetable oil
1 cup self-rising cornmeal
¾ cup buttermilk
1 egg
1 tablespoon honey
1 tablespoon self-rising cornmeal

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

Real Southern Cornbread image

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

Ingredients

2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

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

Real Southern Cornbread image

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.

Ingredients

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

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Aggies Authentic Deep South Cornbread Recipes

DELICIOUS SOUTHERN CORNBREAD

Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.

REAL SOUTHERN CORNBREAD

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

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.

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