Marys Cornbread Recipes
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
THE BEST HOMEMADE CORNBREAD RECIPE
Fill your kitchen with the aroma of homemade cornbread! My family has been making this easy cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
Provided by Melissa Griffiths - Bless this Mess
Categories Baking
Time 25m
Number Of Ingredients 8
Steps:
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
- In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Nutrition Facts : ServingSize 1 Slice, Calories 173 calories, Sugar 15.1 g, Sodium 516.8 mg, Fat 1.1 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 37 g, Fiber 1.4 g, Protein 4 g, Cholesterol 19.1 mg
MARY'S CAST IRON SKILLET CORNBREAD
Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.
Provided by Mary Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
- Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 27 g, Cholesterol 60.1 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 631.5 mg, Sugar 3 g
MARY'S CORNBREAD
Categories Vegetable
Number Of Ingredients 12
Steps:
- combine dry ingredients; stir in corn, onions, cheese. Bake 20-25 minutes at 450 in greased, preheated cast iron skillet.
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Cuisine AmericanCategory Side DishServings 6-8Total Time 30 mins
- Add two tablespoons (30 milliliters) butter to a cast-iron skillet and place in oven to heat while preparing batter.
- Add cornmeal, sugar, baking powder, baking soda, and salt to a bowl and whisk to combine. In a separate bowl, whisk eggs with buttermilk, melted butter, cream-style corn, and green onions. Pour wet ingredients into dry ingredients and mix to combine.
- Carefully remove hot skillet from oven and swirl to coat bottom with melted butter. Pour batter evenly into hot skillet and place in oven.
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Category Side DishTotal Time 45 mins
- Preheat your oven to 350°F and grease a 12" round cast iron pan with butter. (You can also use an alternate pan such as a rectangular 9x13 pyrex baking dish.)
- Sauté the celery and onions in the butter with the poultry seasoning and salt until the celery is soft and the onions are translucent, but not browned. This process takes approximately 10 minutes.
- Once the celery and onion are cooked, pour the celery, onion, and butter mixture over the bread cubes and mix well.
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- Heat oven to 350°F (176°C). Grease 23 centimeter cast iron skillet with room temperature butter. Place skillet in oven.
- Whisk together buttermilk, eggs and mayonnaise in a medium bowl. With a rubber spatula, make a well in the centre of the dry ingredients. Add buttermilk mixture along with melted butter and stir just until combined. Fold in the cheddar cheese and green onions. Allow batter to sit at room temperature for 20 minutes.
- Retrieve skillet from oven and carefully pour the batter into pan. Bake for about 25-30 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes before cutting to serve.
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- To make pancakes, in a large bowl combine 1 cup of the dry pancake mix with 3/4 cup milk, one large egg, and 1 tablespoon melted butter. Blend until dry ingredients are just moistened. The batter will be lumpy. Melt a tablespoon of butter on a griddle or in a frying pan on medium heat. Once butter is melted and bubbling, add 1/4 cup of pancake batter to the griddle or frying pan. When you see bubbles on top of the pancake, flip it over and cook a few more minutes. Both sides should be golden brown. Transfer to a serving plate and keep warm in an oven that is set to its lowest setting. Proceed with the next pancake until the batter is finished.
- To make cornbread, first preheat your oven to 400°F. Place one tablespoon of butter in the bottom of a 10-inch cast-iron skillet, and place the skillet in the oven to allow butter to melt and become bubbly. Next, in a large bowl, combine 2 cups of the Cornbread Mix, 1/4 cup butter melted and cooled, 1 cup buttermilk at room temperature, 1 beaten egg, and 1/4 cup honey. Mix until all dry ingredients are moistened but do not over mix. The batter will be lumpy. Using a pot holder, carefully remove the skillet from the oven and place it on a heat-proof surface. Pour the batter into the skillet, and return the skillet to the middle rack of the oven. Bake for 20 minutes until top is golden brown or until a toothpick inserted in the middle comes out clean. Carefully remove the skillet from the oven to a heat-proof surface. Allow to cool 5 minutes, then slice and serve.
- To make brownies, first preheat your oven to 350°F, and then grease and flour an 8x8 pan. Next, in a large bowl, combine 1/2 cup melted butter, 2 beaten eggs, and 1 teaspoon of vanilla extract, and whisk until well combined. To the bowl, add 2 1/4 cups of the Brownie Mix and whisk until the mixture is smooth. Once the mixture is smooth, you may add 1/2 cup of chopped nuts and/or 1/2 cup of chocolate chips. If you add these optional ingredients, stir into the mixture until completely incorporated. Pour the mixture into the prepared pan and bake from 30 to 35 minutes.
- To make biscuits, first preheat the oven to 425°F. In a large bowl, combine 2 cups of the Biscuit Mix with 6 tablespoons of cold butter that has been cut into cubes. Using a pastry cutter, two forks, or clean hands, quickly incorporate the butter into the mix so that it looks like sand with small pebbles scattered throughout. To the bowl, add a 3/4 cup of buttermilk (or more if the mixture seems dry). Gently stir the mixture together just until it forms into a ball. Place the dough on a floured surface and pat it out with your hands until it is 1/2 thick. Fold the dough in thirds, and re-pat it out with your hands until it is 1/2 thick. Use a biscuit cutter of your choice to cut out biscuits. Place the biscuits on a parchment-lined baking sheet and brush the tops of each biscuit with some melted butter using a pastry brush. Sprinkle the biscuits with a bit of fine ground sea salt, if desired. Transfer the baking sheet to the middle rack of the preheated oven, and bake for approximately
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