Best Southern Cornbread Recipe

Return to high heat for 1 minute. Step 4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the …

Rating: 4/5(147)
Total Time: 1 hr
Category: Cornbread
Calories: 369 per serving
1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. 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.
4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.

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DIRECTIONS. Preheat the oven to 425°. Put the shortening in a cast-iron skillet and place in the oven till melted. Combine the

Rating: 5/5(15)
Category: Breads
Calories: 262 per serving
1. Preheat the oven to 425°.
2. Put the shortening in a cast-iron skillet and place in the oven till melted.
3. Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
4. Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.

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Southern Cornbread This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, …

Rating: 4.3/5(38)
Total Time: 35 mins
Cuisine: Southern
Calories: 232 per serving

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Instructions. 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.

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While others try to steal the title of the best homemade cornbread recipe, the South will always remain the reigning cornbread champions. Down South, this side is a staple at cookouts, potlucks, and Sunday dinners at home. Get ready for a no-leftovers guaranteed recipe. Our coveted Southern secret is adding savory bacon drippings to the mix.

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Warm a 9" or 10" cast iron pan over medium heat and melt bacon fat. Leave pan over low heat while you prepare other ingredients. In a medium bowl, whisk together cornmeal, baking soda, and salt

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Instructions. Preheat oven to 375°F (190°C) In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles. While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and

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Instructions. Start by larding up a cast iron skillet. Place the larded skillet in an oven and start preheating to 425°F. Combine cornmeal, flour, baking powder, sea salt, and sugar in a bowl. Whisk all that goodness together. In a smaller bowl, beat together eggs and buttermilk.

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The thing about my mommas cornbread was it was a recipe that her momma made and her grandmother. It was one that nobody really had a written recipe for, and it required 4 ingredients. Sugar wasn’t one of them, because this was not a sweet southern cornbread, which is why I think that this is The Best Southern Cornbread recipe.

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The Spruce / Diana Rattray. Cream-style corn, chile peppers, and shredded cheese help to make this a moist and delicious Tex-Mex cornbread, perfect to serve with beans, a bowl of chili, or a hearty soup or stew. A cast-iron skillet makes the best crust, but a heavy baking pan can be used as well. 02 of 24.

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Instructions. Preheat oven to 375 degrees. In a bowl, blend together cornmeal, flour, baking powder, and salt. In a separate bowl, mix together baking soda and buttermilk. Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes. Beat egg and oil together.

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Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl. Add the eggs, then pour the milk. Next add the vegetable oil and the butter. Mix everything until it's well combined. Fold the ingredients until well combined. Lightly oil a 9x13, and pour the cornbread batter.

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Preheat oven to 400°. Melt butter in cast iron skillet and pour into glass measuring cup or bowl. Using what’s left in the skillet lightly grease and heat in oven 5 minutes. Meanwhile, whisk together flour, cornmeal, baking powder, salt in a bowl. Whisk eggs in seperate bowl and whisk into buttermilk. Whisk into the dry mixture until just

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Make this classic Southern Cornbread recipe as a side dish for your next meal. Southern cornbread uses self-rising cornmeal, self-rising flour, buttermilk, eggs and vegetable oil. Tastes best made in a cast iron skillet but any baking pan will work.

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

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Step 1. Preheat oven to 425°. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted.

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In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly. In another bowl, whisk together the buttermilk, egg, and the remaining 3 tablespoons of melted shortening. Add the buttermilk mixture to the dry mixture and stir just until blended.

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