AMANDA'S FAMOUS CORNBREAD (NOT SWEET, NO SUGAR)
I grew up in a household where putting sugar in cornbread was tantamount to blasphemy. What I have here is a slightly modified version of my grandmother's recipe. This cornbread is so good, I'm constantly asked to bring it to gatherings! Serve it with butter or by itself. It complements nearly any Southern dish!
Provided by kittysomerville
Categories Quick Breads
Time 30m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Combine all ingredients except the vegetable oil.
- Coat bottom of frying pan with vegetable oil and heat on high until right before it reaches the smoke point. You want it to sizzle when the batter is poured inches.
- Pour in the mixture and let it fry for about 30 seconds give or take depending on how hot your oil was, then put in oven.
- Bake until top is slightly golden about 25-30 minutes.
- Remove and invert onto a plate so you can show off that lovely golden crust!
- Cut into slices and enjoy! It looks extra pretty if you cut it into triangle shaped pieces like you would cut a pie. :).
- Note: It took me a bit of practice to get the oil temperature and timing right, so if yours doesn't turn out as pretty, just keep trying!
Nutrition Facts : Calories 91, Fat 7.2, SaturatedFat 1.6, Cholesterol 50.2, Sodium 49.2, Carbohydrate 3.5, Fiber 0.1, Sugar 1, Protein 3.1
FAVORITE "NON-CRUMBLE" CORNBREAD
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
Provided by janetgran51
Categories Quick Breads
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
GLADY'S FAMOUS CORNBREAD
This cornbread recipe is straight from my Grandmothers restaurant. My grandparents owned and operated a small family-style restaurant in the 50's in Northwest Indiana.
Provided by litldarlin
Categories Quick Breads
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together thoroughly.
- Pour into either an 8x8-inch pan, or you can use a greased 10-inch cast iron skillet like I do. This works really great.
- Bake at 400°F for 20 to 25 minutes or until corn bread is done.
- Serve hot and enjoy.
Nutrition Facts : Calories 163.3, Fat 8.9, SaturatedFat 3.7, Cholesterol 31.9, Sodium 242.9, Carbohydrate 18.3, Fiber 1.3, Sugar 1.8, Protein 3.3
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