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Corn Bread Recipe

Corn Bread Recipe


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You can't chow down on chili without having some corn bread on the side! This recipe is an all-time favorite and the secret to its delicious taste lies in the buttermilk, which along with the sugar, makes the cornbread very tender and sweet. This is the best corn bread I have ever eaten — you'll want to sop up every last bit of your chili with this bread.

Click here to see a Cowboy-Themed Summer Cookout.

Ingredients

  • 1 stick of margarine or butter if you prefer
  • 1 ½ cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk will do)
  • 2 eggs
  • 1/3 cup sugar
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda

Directions

Heat oven to 400 degrees. It is best to use a cast iron skillet, but if you don't have one use a 9-inch round or square cake pan. Place the margarine or butter in your cast iron skillet and melt in the oven, carefully remove the pan, and set aside.

In a large mixing bowl, whisk the buttermilk, eggs, sugar, and salt. Pour in the melted margarine, leaving about a tablespoon of it in the hot pan. Be careful pouring the melted margarine as cast iron pans stay hot for a long time. Beat everything up again (I use a large balloon whisk). Finally, fold in the cornmeal, flour, and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot, buttered skillet or pan. Carefully put the skillet back into the oven and bake the corn bread for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan.

Remove the skillet from the oven and let it cool a little while before slicing into 8-12 wedges. The iron skillet gives this corn bread the traditional crispy hillbilly crust. It will cook in a different type of pan, but it will not turn out quite the same.


From classic to bacon- and cheese-filled, here's a full baker's dozen of Southern cornbread recipes

There is no shortage of opinions in the South about the proper way to make cornbread. Some decline to even acknowledge the existence of cornbread with sugar and flour, while others are more agnostic. Whatever your stance, though, it is safe to say that this quick and easy side dish is a true Southern specialty.

And we've got the diverse lineup of recipes to prove it. From austere cornmeal-and-buttermilk-only takes to recipes loaded down with all the mix-ins, here are 13 recipes for just about any cornbread you can dream up.

Anne Byrn's True Southern Cornbread
With this simple, flour- and sugar-less recipe, you can make true Southern cornbread with the best. You'll be preserving one of the South's treasured recipes, back before Jiffy, back before sugar was added to cornbread along with cheese, sour cream and green chilies. Back when cornbread was the Southern daily bread.
Get the recipe

Classic Southern Cornbread
This richer, creamed corn-added cornbread recipe is for those who want just a little more oomph in their cornbread. It does have all-purpose flour in the mix for a bit more structure, as well as optional jalapenos. Bake it in a cast iron skillet and serve while hot and fluffy.
Get the recipe

Savory Corn Light Bread
Corn light bread is an old Southern specialty made more like traditional sandwich bread — with yeast, flour, and, often, commercial leaveners — than what you'd expect from cornbread. This version is is fairly light, with a spongy crumb and a subtle sweetness from the corn. And with its fat coming from only a couple eggs and a cup of milk, it is actually fairly "light" from a health perspective. Of course, we found the bread far more delicious once sliced, toasted and slathered with butter, but to each her own.
Get the recipe

Loaded Cornbread with Bacon
This recipe is not for cornbread purists. Quite literally loaded down with cheddar cheese, bacon, jalapenos and corn kernels, it's got enough mix-ins to justify eating for a meal on its own. But seriously, don't knock this one 'til you try it — it may be bombastic, but it's still well-balanced in texture and 100 percent delicious.
Get the recipe

Anne Byrn's Spoonbread
For a fluffier, souffle-like take on cornbread, look no further than Anne Byrn's spoonbread recipe. In it, white cornmeal is cooked in milk until very thick, egg yolks are added for richness, and then egg whites are beaten until nearly stiff peaks and folded in carefully. No other leavening is needed. Yes, you have to have the entire meal ready once the spoonbread is in the oven, and yes, you have to spoon into it while steaming hot lest it sink like a souffle. But that is part of the drill. It's part of the fun of making and serving spoonbread.
Get the recipe

Sweet Corn Light Bread
Unlike the savory corn light bread above, this recipe calls for a fair amount of sugar, along with yellow cornbread mix and a hefty scoop of all-purpose flour. But, it really isn't too-too sweet. Further, some of this sugar gets balanced out from the tang of the buttermilk, resulting in a bread that will pair perfectly with a bowl of chili or a half-rack of ribs.
Get the recipe

Corn Muffins
The great Colonnade, an Atlanta institution since 1927, knows Southern cooking, and these white cornmeal-based muffins are a perfect example. Serve warm with a dollop of butter.
Get the recipe

Coconut Cornbread
This cornbread recipe from Hidemi Walsh won first place at the 2017 National Cornbread Festival. Between the coconut milk and coconut flakes, this isn't your grandma's recipe — but we definitely recommend trying it out, especially when you top it with chile-laced shrimp.
Get the recipe

Photo (classic Southern cornbread): Ramona King
Photo (savory corn light bread): Kate Williams
Photo (Anne Byrn's spoonbread): Danielle Atkins
Photo (sweet corn light bread): Kate Williams

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America&rsquos Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook&rsquos Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs

Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.


  • Easy to make
  • 10 simple ingredients
  • No mixer required
  • Sweet corn flavor
  • Crunchy crisp edges
  • Moist, not too crumbly
  • Extra buttery

After 1 taste, you’ll wonder why you don’t make homemade cornbread more often. And try it in a cast iron skillet! My skillet cornbread is a forever favorite recipe too.


The Ulitmate Cooking For One Cookbook

There are times in our lives when we don&rsquot need to make a full recipe of such-and-such. It could be because we are single or because the family is out. Just because we are alone does not mean that we cannot cook something just for ourselves.

The Ulitmate Cooking For One Cookbook: 175 Super Easy Recipes Made Just For You by Joanie Zisk is there for us when we only want to cook for one. This cookbook would be great for college students or those who have just flown the coop and are starting out on their own.

It includes information about essential kitchen equipment, tips and techniques for cooking for one, how to avoid wasting food, stocking your kitchen, how to read a recipe, and simple cooking for one.

There are seven chapters devoted to the 175 recipes and they include Breakfast, Side Dishes, Chicken Main Dishes, Beef and Pork Main Dishes, Fish and Seafood Main Dishes, Vegetarian Main Dishes, and Desserts.

Some of the recipes in the book are Overnight French Toast Casserole With Streusel Topping, Italian Pasta Salad, White Chicken Chili, Shrimp and Sausage Jambalaya, Chickpea Curry, Peach Crisp, and Deep Dish Chocolate Chip Cookie.


Gallery

  • 1 cup plain yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups buttermilk
  • 2 large eggs
  • 1/2 cup butter

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. Stir melted butter into cornbread batter. Pour batter into hot skillet.

Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack serve warm


Corn Bread Recipe - Recipes

Pão de Milho, also known as Broa, began as a staple cornbread in the poorer regions of Portugal. Corn was introduced into Portugal and Spain from the New World, by whalers & fishermen sailing from the New England coast. This unique and delicious bread has been a hearty and easy way for people of all Portuguese society to enjoy bread for centuries. Serve it home-made with any meal along with some butter and it will taste great!

*Makes 1 Loaf*
Ingredients:
1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)

Directions:
1) Please note that the corn flour in this recipe is NOT cornstarch you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.

2) In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.

3) Let this cool until mixture is lukewarm (should take about 10 minutes).

4) Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast let stand for 10 minutes.

5) Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.

6) A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water blend this mixture well, until completely combined.

7) Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended this will likely take about 10 minutes.

8) If you need to — and only if you need to — add a bit more flour you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.

9) When smooth and elastic, gather the dough into a ball.

10) Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.

11) Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.

12) Now punch down the dough and shape it into either one round loaf or two small ones have ready a well greased baking sheet or a well greased pie plate.

13) Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.

14) Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.

15) Sprinkle with additional corn flour just before baking.

16) Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom they should be golden brown and crusty on top.


Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F.

Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using).

In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.

Whisk liquid ingredients into dry ingredients just until thoroughly mixed avoid over-mixing.

Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.

Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it's best to eat it while it's still fresh.)


The Winning Cornbread Recipe

A sweet, salty and deliciously moist cornbread, this winning cornbread recipe is the perfect accompaniment to a hot bowl of chili or chicken noodle soup. It’s a crowd-pleaser (a chili cook-off winning recipe!) and this easy cornbread recipe is even worthy of serving along with your Thanksgiving dinner!

A few years ago, back when Ryan and I were living in Orlando, we entered Sadie into a neighborhood Doggie Derby competition. We learned about the event from someone at our favorite local dog park who said he thought Sadie would do fantastic in the race. When we heard about the format of the informal race – someone stands at the start line with the dog while another person calls the dog at the finish line – we had high hopes for our little speed demon. Sadie is incredibly motivated by running to me or Ryan when we call her and after several rounds of racing, Sadie ended up winning the entire competition. I’d try to play it cool and say we thought it was no big deal but we were two excited dog parents beaming with pride that day! And guess what? Sadie even got a trophy for her win!

Ever since Sadie’s Doggie Derby victory, Ryan and I have an ongoing joke that she’s going to be the last member of our little family to win any kind of award. Now that I think about it, we should probably stop making this joke since our family has expanded and we now have a toddler. I’m assuming Chase will win something at some point, right? At least a “Best Attitude” award which is what I got when I was on the swim team my freshman year of high school. (That should tell you something about my talent level in the sport.)

Well, the tides turned for the Fagan family last Saturday evening when I shockingly won something. A REAL competition! Well, kind of. I won an annual chili cook off party’s prize for Best Cornbread. Does that count as “real?” Please let me have this one, you guys. There were 50(ish) people there and everyone had to cast votes to determine the best chili and best cornbread of the evening, so I’m going to go ahead and milk this one for all its worth.

Truthfully, I cannot claim the credit for my winning cornbread. I owe it all to you guys because three of you recommended the same cornbread recipe to me when I put a call out on the blog for recipe recommendations before the chili cook off. I personally prefer cornbread that is slightly sweet and a bit salty. I’m not as into the whole jalapeño or cheesy cornbread thing and when I saw three people recommended a recipe involving creamed sweet corn, the recipe immediately caught my eye.

I did some digging and cannot find the original source of the recipe. It just kind of seems to exist on the internet which often seems to be the case with tried-and-true recipe favorites. While I followed the base of the recipes to a tee (Jiffy cornbread muffin mix, sour cream, creamed corn), I added a little more sweetness to the recipe in the form of honey. I also added a bit of pink Himalayan salt both to the batter and on top of the cornbread before baking. I think both of these small additions ended up making a pretty big difference so I wanted to share my version of the recipe with you today!

I know we’re right in the middle of cornbread season (is that a thing?), so keep this recipe in mind the next time you find yourself whipping up a batch of chili or chicken noodle soup. It’s the perfect slightly sweet and savory side dish to get you through the chilly fall and winter months!

Also, this may be a little bold, but I think this recipe is good enough to make on Thanksgiving as well. Yep, I said it. And I only said it because when I baked another batch of this cornbread to photograph for the blog, I ended up eating two whole rows of it while I snapped away. I couldn’t stop!


Cornbread

Cornbread isn't just a southern favorite anymore. So many varieties to choose from like spicy Mexican, sweet, bacon, cheese, buttermilk and even blackberry. Recipes can be made from scratch using yellow or white cornmeal, or start with a package of cornbread mix and add tasty ingredients to make it taste like homemade!

Cornbread doesn't have to be baked in a cast-iron skillet to be old-fashioned. Cornmeal patties are a Southern staple to rival the best of them.

Method: stovetop
Time: under 30 minutes

These southern-style muffins are a must-have on the menu at The Cracker Barrel. Easy to make at home with this nearly identical version to the restaurant.

Method: oven
Time: under 30 minutes

Made with frozen yellow corn, butter, sugar, honey, eggs, salt, flour, cornmeal, baking powder, milk

Method: oven
Time: under 30 minutes

This northern-style cornbread recipe is a breeze to make. If you like a sweeter (southern-style) cornbread, add 1/3 cup or more sugar to the dry ingredients.

Method: oven
Time: 30-60 minutes

Cornbread just doesn't taste right without a skillet. You can use oil or butter in this recipe, but bacon drippings are the best choice for rich, authentic flavor.

Method: oven
Time: 1-2 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with milk, corn muffin mix, creamed corn

Method: oven
Time: under 30 minutes

So many cornbread recipes forget about the savory side and end up making corn cake, but Johnny's recipe gives both sweet and savory their due attention.

Method: oven
Time: 1-2 hours

Made with rice, cornmeal, onion, jalapeno pepper, salt, baking soda, eggs, milk, vegetable oil, cream-style corn

Method: oven
Time: 1-2 hours

Start with a package of cornbread mix and dress it up with creamed corn, shredded cheese, and minced jalapeno

Method: oven
Time: 30-60 minutes

Made with egg, all-purpose flour, corn meal, sugar, baking powder, salt, milk, vegetable oil

Method: microwave
Time: under 30 minutes

Made with butter or margarine, all-purpose flour, corn flour, milk, baking powder, sugar, salt, egg, sour cream

Method: oven
Time: 30-60 minutes

Made with white cornmeal, butter or bacon drippings, eggs, buttermilk, sugar, salt, baking soda

Method: oven
Time: 30-60 minutes

Sweet cornbread is often considered a "northern" style of cornbread. This version is made with flour, yellow cornmeal, sugar, egg, milk, oil, salt, and baking powder.

Method: oven
Time: 30-60 minutes

Made with buttermilk or soured milk, butter or margarine, flour, baking powder, cornmeal, sugar, salt, eggs

Method: oven, stovetop
Time: 30-60 minutes

Using a mixture of corn muffin mix and cake mix for semi-sweet cornbread is a smart move, but the real genius comes with a generous topping of mouthwatering, bacon-infused.

Method: oven
Time: 30-60 minutes

Made with jalapenos, whole milk, buttermilk, egg, oil, sugar, baking powder, cornmeal, all-purpose flour, red bell pepper

Method: oven
Time: 30-60 minutes

Made with buttermilk, eggs, salt, vegetable oil, self-rising flour, yellow cornmeal, baking powder, baking soda

Method: oven, stovetop
Time: 30-60 minutes

Made with salt and pepper, cream-style corn, margarine, eggs, cornbread mix, sour cream, corn

Method: oven
Time: 30-60 minutes

This jalapeno cornbread is the perfect balance of sweet, spicy, and even a little melty thanks to the grated cheddar.

Method: oven
Time: 30-60 minutes

If you've got a cast iron corn stick pan lying around your kitchen, it's high time you used it. If you don't have one just pour the mix into a muffin tin and make some Alabama corn.

Method: oven
Time: 30-60 minutes

Made with butter, milk, flour, cornmeal, sugar, baking powder, salt, egg

Method: crock pot
Time: 2-5 hours

Made with huckleberries, buttermilk, honey, cornmeal, whole wheat flour, wheat germ, baking powder, eggs, olive oil

Method: oven
Time: 30-60 minutes

Stir up this cornbread mix and keep it on hand for anytime you want to add a little southern flair to your meal. Keeps well for several months.

Made with bacon, corn, vegetable oil, sour cream, Cheddar cheese, jalapeno peppers, corn meal, eggs, onion

Method: oven
Time: 1-2 hours

Made with margarine, sour cream, corn muffin mix, whole kernel corn, cream corn



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