Old Fashioned Southern Cornbread Recipes

SOUTHERN CORNBREAD DRESSING

Steps:

• Preheat the oven to 350 F.
• Remember to make the cornbread a day in advance ( to dry it out!).
• The next day, crumble the cornbread into a large bowl, along with the crackers.
• Pour in the chicken broth, and let sit for 10 minutes.
• Meanwhile, toss the butter into a medium sized pan, and melt over medium heat.
• Once the butter is melted, add in the onions, celery, and bell peppers.
• Cook the vegetables until they soften, then add in the garlic, seasonings, and chopped herbs.
• Turn the heat off, and stir the ingredients.
• Add the cooked vegetables, chicken, and herb mixture into the large bowl with crumbled cornbread and crackers.
• Add in the cream of mushroom soup, and the egg then fold the ingredients.
• Add the mixture into a lightly greased or buttered 9 x 13 bake dish, and cover.
• Let bake for 1 hour.
• Remove from the oven, uncover, and bake for 30 minutes.
• Let cool.
• Serve & enjoy!

OLD FASHIONED CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Sift together the flour, baking powder and salt.
• Add the cornmeal and stir until well mixed.
• In a second bowl, combine the milk, eggs, and honey or maple syrup.
• Melt the butter and add it to our second bowl, mixing well.
• Combine the dry and liquid ingredients and mix well.
• Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
• To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.

OLD-FASHIONED STYLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
• While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
• Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
• Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
• Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
• Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

REAL SOUTHERN CORNBREAD

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.

OLD FASHIONED SOUTHERN CORNBREAD

Steps:

• Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
• Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
• Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
• Mix in egg and then baking powder; beat briskly.
• Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).

SOUTHERN CORNBREAD

Steps:

• Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
• Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)

Steps:

• Preheat oven to 400 degrees.
• Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
• Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
• Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
• While the skillet is hot, pour the mixture into the cast iron skillet.
• Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
• I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
• A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.

BUTTERMILK CORN BREAD IS A DELICIOUS SIDE DISH

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

EASY SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat oven to 450 degrees.
• Generously oil a 10-inch cast-iron skillet and place in the oven to heat for 5-10 minutes.
• Add the cornmeal, flour, baking powder, baking soda and salt to a large bowl and whisk together. Set aside.
• In a smaller bowl, mix the eggs, buttermilk, and vegetable oil.
• Add the wet ingredients to the dry ingredients and stir to combine. Do not overmix, just stir until the dry ingredients are moistened.
• Carefully remove the heated skillet from the oven and pour in the batter.
• Bake for approximately 20 minutes or until the cornbread is golden brown, and the center springs back when pressed.
• Cool on a baking rack and let stand 5 minutes. Remove the cornbread from the skillet and serve immediately.

SOUTHERN CORNMEAL HOECAKES

Steps:

• Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.