Salmon Southern Corn Bread Recipes

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REAL SOUTHERN CORNBREAD



Real Southern Cornbread image

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

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

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.

SOUTHERN CORN PONE BREAD



Southern Corn Pone Bread image

A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!

Provided by Aggie

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 5

¼ cup canola oil
1 ½ cups white cornmeal
1 ½ teaspoons salt
1 ⅓ cups buttermilk
2 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
  • When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
  • While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
  • Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
  • Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
  • Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g

REAL SOUTHERN CORNBREAD



Real Southern Cornbread image

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

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

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

CORNBREAD-TOPPED SALMON



Cornbread-Topped Salmon image

There's no need to serve bread when you've already baked it into your main dish. This economical casserole tastes great with tuna or chicken as well.-Billie Wilson, Murray, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 10

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/4 cup milk
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1-1/2 cups frozen peas, thawed
1 package (8-1/2 ounces) cornbread/muffin mix
1 jar (4 ounces) diced pimientos, drained
1/4 cup finely chopped green pepper
1 teaspoon finely chopped onion
1/2 teaspoon celery seed
1/4 teaspoon dried thyme

Steps:

  • Preheat oven to 400°. In a large saucepan, bring soup and milk to a boil; add salmon and peas. Pour into a greased shallow 2-1/2-qt. baking dish. Prepare cornbread batter according to package directions; stir in remaining ingredients. Spoon over salmon mixture., Bake, uncovered, 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts : Calories 311 calories, Fat 12g fat (3g saturated fat), Cholesterol 61mg cholesterol, Sodium 1132mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 16g protein.

SOUTHERN CORNBREAD



Southern Cornbread image

Provided by Cat Cora

Categories     side-dish

Time 45m

Yield 4-6 servings

Number Of Ingredients 8

5 tablespoons unsalted butter, plus more for the pan
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs

Steps:

  • Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
  • Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
  • In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

DELICIOUS SOUTHERN CORNBREAD



Delicious Southern Cornbread image

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

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

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

GLENN'S SOUTHERN CORN BREAD



Glenn's Southern Corn Bread image

Our friend, Glenn, comes from New Orleans. He made this recipe for the Christmas party we had on our train a few years ago & we all begged him for the recipe. Hope you enjoy it as much as we do.

Provided by Heydarl

Categories     Corn

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cornmeal
2 eggs
310 g creamed corn
1/2 cup oil
4 tablespoons flour
1/2 teaspoon baking powder
1 large onion, chopped
4 jalapeno peppers, chopped
1 cup buttermilk
250 g tasty cheese, grated

Steps:

  • Preheat oven to 190 degrees celcius.
  • Mix all ingredients together.
  • Pour into a greased 9 x 9 x 2 inch pan, bake for 60 minutes.

Nutrition Facts : Calories 412.1, Fat 26.6, SaturatedFat 9.1, Cholesterol 86.9, Sodium 385.6, Carbohydrate 31.9, Fiber 2.7, Sugar 4.2, Protein 13.6

SOUTHERN CORN BREAD



Southern Corn Bread image

Make and share this Southern Corn Bread recipe from Food.com.

Provided by Mommykicksbutt

Categories     Quick Breads

Time 40m

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 7

2 eggs
1 1/4 cups milk
1 1/2 cups cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar

Steps:

  • Preheat oven to 400 degrees F. Mix in a large mixing bowl eggs, milk, and oil until emulsified. Add remaining ingredients and mix well. Pour into a well buttered 8 inch square baking pan. Bake about 30 minute until done. Cut and serve hot. Makes 6 large, hearty pieces or 12 regular size puny pieces.

Nutrition Facts : Calories 241.1, Fat 4.7, SaturatedFat 1.9, Cholesterol 69.1, Sodium 628.7, Carbohydrate 42.6, Fiber 2.6, Sugar 4.5, Protein 7.8

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