Old Fashioned 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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Classic Southern Cornbread, iconic bread of the South that has graced tables for generations. A simple and straightforward recipe cooked in an iron skillet, using three must ingredients, bacon drippings, buttermilk, and yellow cornmeal.

Estimated Reading Time: 2 mins

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Elise Bauer. Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In …

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

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How To Make old fashioned southern cornbread. Place the bacon grease or butter in the bottom of a well-seasoned cast iron skillet. Preheat it at 425°F for 10 minutes. Meanwhile, mix up batter: Stir together cornmeal, sugar, egg, and buttermilk to a thin batter. When skillet is preheated, pour batter into skillet.

Cuisine: Southern
Category: Other Side Dishes
Servings: 6

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Hot out of the oven, this Southern-style Old-Fashioned Cornbread with its delicious corn flavor and crispy, crunchy edges has been a family favorite for generations.And, it’s a quick and easy, gluten-free recipe.Classic cornbread, made with buttermilk in a cast-iron skillet, is a true Southern staple.

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11,351 suggested recipes. Old-Fashioned Cornbread Skinny Ms. sea salt, corn meal, baking soda, canola oil, baking powder, low fat buttermilk and 2 more. Old Fashioned Cornbread Never Enough Thyme. buttermilk, eggbeaters, canola oil, …

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Instructions. Place a rack in the center of the oven and heat the oven to 450 degrees. Place the bacon grease in a 12-inch cast iron skillet and place the skillet in the oven while it heats. In a large bowl, whisk together the cornmeal and flour. Place the cornmeal and flour in a large bowl and stir to combine.

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Add 1-1/2 cups of Buttermilk, whisk wet ingredients together. Remove hot skillet from oven, add one stick of Butter and let melt. Add the Egg and Buttermilk mixture to the dry ingredients. Pour all but 2 Tablespoons of melted butter into the mixture. Stir the ingredients just enough to mix them together.

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To make cornbread from scratch simply preheat oven and grease the cast iron skillet with a layer of oil. Mix the dry ingredients tougher in a mixing bowl. Measure wet ingredients and whisk slightly to break up egg. Pour the wet ingredients into the dry and and stir until just combined. Transfer mixture to cast iron pan and bake for 20-25

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Preheat oven to 400°. Place butter in bottom of a 9-inch cast-iron skillet, and place skillet in oven to heat. In a large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan.

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Place the skillet in the oven and set to 400 degrees to preheat both skillet and oven. Combine the cornmeal, flour, baking powder, and salt in a medium bowl. Combine the remaining 1/4 cup oil, eggs, and buttermilk. Pour the wet mixture into the dry mixture and whisk to combine and remove any lumps.

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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.

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Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted …

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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, …

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Cornbread. Spread the 1 1/2 teaspoons of oil in skillet or pan and heat for about 5 minutes at 450 degrees. Meanwhile, combine whisked eggs, cornmeal mix, sugar and buttermilk just until blended a bit. Stir in a enough of the oil to make it nice and moist (should still be lumpy).

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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 …

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This Southern cornbread recipe with buttermilk is an old family recipe that’s always a hit! Whether you use a cast-iron skillet or a cake pan, this cornbread will not disappoint! Perfect for Thanksgiving dressing or anytime you need an old school favorite.

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