Crunchy Crusty Cornbread Recipes

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CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION RECIPE & GLUTEN FREE!)



Crispy Southern Cornbread Recipe (5th Generation Recipe & Gluten Free!) image

The best southern cornbread recipe ever, passed down FIVE generations. This gluten free cornbread is quick, tasty, crispy, and healthy.

Provided by Mary

Categories     Baked Goods & Desserts

Time 30m

Number Of Ingredients 7

1 cup cornmeal
1/2 tsp salt
1 tbsp baking powder
1 pinch baking soda
1 egg
1 ¼ cup buttermilk
2 tbsp high heat oil (like refined coconut), or bacon grease for extra flavor

Steps:

  • Preheat oven to 400 F. Heat a skillet on medium high heat until hot. Add oil to a cast iron skillet and allow to heat. Keep an eye on the skillet to make sure the oil doesn't start to smoke.
  • While the pan/oil is heating, mix the dry ingredients in a bowl. In a large mug or small bowl, whisk egg and buttermilk together. If batter appears too thick, add a little more buttermilk.
  • Add wet ingredients to dry ingredients and mix until smooth.
  • When the oil starts to dance (appears to be moving in the pan), pour batter into the hot skillet and transfer to the oven. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Bake for 20-25 minutes until golden brown.

Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 8 Servings, Sodium 426 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

SOUTHERN CORNBREAD RECIPE



Southern Cornbread Recipe image

Southern cornbread is crispy outside, tender inside and ready for all of your favorite cold weather dishes.

Provided by Rachel Ballard

Categories     Side Dish

Time 32m

Number Of Ingredients 5

2 cups self rising cornmeal mix (not just plain cornmeal)
2 eggs (or 1 extra large egg)
2 tablespoons vegetable oil (or an equivalent amount of refined coconut oil, bacon grease or lard )
1/4 cup vegetable oil for the skillet
1 3/4 cups buttermilk or regular milk (Start with 1 cup of liquid if you are using regular milk and add the rest as necessary)

Steps:

  • Preheat the oven to 400 degrees.
  • If you are using cast iron, place the 1/4 cup oil in the bottom of a 9" skillet and place over high heat on your stovetop while you make the batter.
  • Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
  • Mix until combined and drop a small amount into your skillet.
  • If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don't pour in as much.
  • Transfer the skillet from the stove top to the hot oven.
  • Bake 25-30 minutes or until golden and set.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 47 mg, Sodium 631 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

CRUSTY CORNBREAD



Crusty Cornbread image

A yeasted cornbread that can be made in a bread machine. Tasty with jam, but we love it with a spicy bowl of chili!

Provided by CAROLMAROL68

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 8

1 ⅓ cups warm water
¼ teaspoon hot pepper sauce
3 tablespoons vegetable oil
1 tablespoon white sugar
1 ½ teaspoons salt
¾ cup cornmeal
3 ¼ cups all-purpose flour
1 ½ teaspoons instant yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 294.9 mg, Sugar 1.2 g

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

Provided by Chungah Rhee

Categories     bread

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter, melted and divided

Steps:

  • Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

GINA'S CRUSTY CORNBREAD



Gina's Crusty Cornbread image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups all-purpose flour
2 cups finely ground yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons salt
2 1/4 cups milk
2 large eggs
6 tablespoons butter, melted and slightly cooled
2 tablespoons rendered bacon fat, butter, shortening or vegetable oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
  • Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
  • Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

MOIST & SWEET CORNBREAD



Moist & Sweet Cornbread image

Easy recipe for homemade cornbread from scratch! This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.

Provided by Allie {Baking A Moment}

Categories     Side Dish     Snack

Time 50m

Number Of Ingredients 9

1 1/3 cup all-purpose flour
2/3 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, (melted (plus extra for the pan if making skillet cornbread))
1 1/4 cup milk
1/4 cup oil
2 eggs ((large))

Steps:

  • Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
  • In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
  • Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
  • Pour the liquid ingredients into the dry and stir together until combined.
  • Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
  • Cool for about 20 minutes, then cut into slices and serve.

Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CRUNCHY CRUSTY CORNBREAD



CRUNCHY CRUSTY CORNBREAD image

Categories     Bread     Side     Bake     Fall

Yield 4 people

Number Of Ingredients 11

1.25 cups fine cornmeal
.25 cup extra-coarse cornmeal
2.5 cups milk, warmed
2 cups all-purpose flour
1 T baking powder
1 t salt
.33 cup white sugar
2 eggs
.25 cup vegetable oil
.25 cup butter, melted & cooled
1 T Lard or shortening, for baking

Steps:

  • Preheat the oven to 400°F. Combine the cornmeal and milk in a large bowl and let soak for at least 15 minutes, stirring a few times. While it's soaking, whisk together the dry ingredients and melt the butter. Take a 9" cast iron skillet and heat it over medium-high heat on the stove top. Once the cornmeal is done soaking, whisk in the eggs, oil, and butter, and then stir in the dry ingredients, taking care not to over-stir (some lumps are fine). Add a knob of shortening or lard to the heating skillet, let it melt, and swirl it around in the pan (use hot pads!). Carefully pour the batter into the skillet of hot fat, and then transfer the skillet to the oven. Bake for about 40 minutes, until nicely browned & a toothpick inserted in the center comes out clean.

CRUSTY SKILLET CORN BREAD



Crusty Skillet Corn Bread image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 9

2 cups yellow corn meal
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons sugar
2 teaspoons baking powder
4 eggs
1 1/4 cups buttermilk
1/2 stick butter

Steps:

  • Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).

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