Need a really good southern corn bread recipe
05-31-2013, 09:48 AM
#31
Super Member
Join Date: Jul 2010
Location: East Arkansas
Posts: 2,534
I have an easy one. Buy any brand cornbread MIX and any brand self rising FLOUR. I use one cup of cornbread mix to 3/4 cup self rising flour. Add one egg and buttermilk until it's the right consistency and pour into hot iron skillet with a little bacon grease or olive oil. Bake at 450. I hate crumbly cornbread. Mine is almost cake like but NOT SWEET.
05-31-2013, 05:59 PM
#32
Member
Join Date: Apr 2012
Location: A Few miles from Lake Michigan, In.
Posts: 68
Originally Posted by MS/L.A. G.R.I.T.S.
Ladies! I beg to disagree with you! Real Southern Cornbread does NOT have any sugar in it. Jiffy does!
Try This, I think it comes on the back of Martha White Cornmeal. Not the Cornmeal Mix!
Cornbread
Preheat a seasoned 8" iron skillet as your oven preheats to 450 degrees.
Mix together 2 cups Martha White Cornmeal, 1 tsp. salt, 2 tsp. baking soda, 1 egg, and 3/4-7/8 c. of buttermilk.
Remove skillet from hot oven carefully, put 1/4 c. bacon grease or cooking oil into skillet, then pour all but a tablespoon of hot grease into cornbread mixture, stir. Sprinkle a tablespoon or so of fresh cornmeal into skillet to cover bottom of skillet and up sides. Pour cornbread mixture into skillet. Cook for 18-20 minutes. ENJOY!
Try This, I think it comes on the back of Martha White Cornmeal. Not the Cornmeal Mix!
Cornbread
Preheat a seasoned 8" iron skillet as your oven preheats to 450 degrees.
Mix together 2 cups Martha White Cornmeal, 1 tsp. salt, 2 tsp. baking soda, 1 egg, and 3/4-7/8 c. of buttermilk.
Remove skillet from hot oven carefully, put 1/4 c. bacon grease or cooking oil into skillet, then pour all but a tablespoon of hot grease into cornbread mixture, stir. Sprinkle a tablespoon or so of fresh cornmeal into skillet to cover bottom of skillet and up sides. Pour cornbread mixture into skillet. Cook for 18-20 minutes. ENJOY!
05-31-2013, 09:22 PM
#34
Super Member
Join Date: Feb 2010
Location: Tennessee
Posts: 1,214
Originally Posted by nanna-up-north
I may be from Michigan but my roots are in the south and I learned to cook from my dear MIL who lived in the Arkansas Ozarks.... good cooking.... down home cooking. But, her cornbread is made with white corn meal and not a speck of sugar.
My favorite cornbread is the yellow variety and it's sweet. My DH calls it Johnny Cake but I love it. The best I ever had was from a BBQ stand in Port St. Joe, Fla. Their greens were to die for, too.
But I want a really great cornbread recipe that's like that awesome Johnny Cake in Fla. Does anyone have that good southern recipe that I can have...... ????
My favorite cornbread is the yellow variety and it's sweet. My DH calls it Johnny Cake but I love it. The best I ever had was from a BBQ stand in Port St. Joe, Fla. Their greens were to die for, too.
But I want a really great cornbread recipe that's like that awesome Johnny Cake in Fla. Does anyone have that good southern recipe that I can have...... ????
06-01-2013, 03:14 PM
#35
Senior Member
Join Date: Nov 2011
Posts: 579
Easy Southern Cornbread
1 1/2 cups Martha White Self Rising Cornmeal (white)
1/2 cup Self Rising Flour ( I purchase whatever is on sale)
2 whole eggs
2 TBSP of oil ( I use vegetable oil if I do not have bacon drippings)
Buttermilk - add small amounts until you have the right consistency
Heat oven to 450 degrees.
Put oil or bacon drippings in cast iron skillet ( I use an 8 " or 10") and make sure bottom is generously covered so
there will be no sticking of the cornbread.
...If you want crisp crust then put skillet in oven to heat; if you want a soft crust do not.
Sift the corn meal and flour together after it is measured. (I sift twice and this gives a fluffier cornbread.)
Add the eggs.
Add the oil.
Add the buttermilk in small amounts until you have the consistency needed.
Add mixture to skillet.
Watch until top is brown and firm--time depends on your oven. (usually 20-25 minutes)
Enjoy.
1 1/2 cups Martha White Self Rising Cornmeal (white)
1/2 cup Self Rising Flour ( I purchase whatever is on sale)
2 whole eggs
2 TBSP of oil ( I use vegetable oil if I do not have bacon drippings)
Buttermilk - add small amounts until you have the right consistency
Heat oven to 450 degrees.
Put oil or bacon drippings in cast iron skillet ( I use an 8 " or 10") and make sure bottom is generously covered so
there will be no sticking of the cornbread.
...If you want crisp crust then put skillet in oven to heat; if you want a soft crust do not.
Sift the corn meal and flour together after it is measured. (I sift twice and this gives a fluffier cornbread.)
Add the eggs.
Add the oil.
Add the buttermilk in small amounts until you have the consistency needed.
Add mixture to skillet.
Watch until top is brown and firm--time depends on your oven. (usually 20-25 minutes)
Enjoy.
06-03-2013, 04:48 PM
#38
Junior Member
Join Date: Aug 2010
Location: Indiana
Posts: 185
I like the Pioneer Woman's recipes, here's two:
http://www.foodnetwork.com/recipes/r...ipe/index.html
http://www.foodnetwork.com/recipes/r...ipe/index.html
http://www.foodnetwork.com/recipes/r...ipe/index.html
http://www.foodnetwork.com/recipes/r...ipe/index.html
06-21-2013, 07:53 AM
#39
Member
Join Date: Jul 2011
Posts: 32
I have used this recipe for at least 40 years. It came off the Aunt Jemima cornmeal bag.
Mammy's Sourthern Cornbread
2 1/2 c. cornmeal
1 1/2 t. soda
1 t. salt
2 eggs
2 1/4 c. buttermilk
2 T. butter
Preheat oven to 425 degrees. Grease a 10-inch iron skillet with Crisco and place it in the oven. Combine cornmeal, soda and salt. Beat eggs and stir in buttermilk. Add liquid to cornmeal. Beat to blend. Pour batter into hot skillet--it should sizzle. Dot top with butter. Bake 20 to 25 minutes.
Placing it in the hot skillet makes a nice brown crust--You might want to broil the top for just a few seconds to brown the top, but usually it is slightly brown when baked. Cut in pie wedges and serve with pinto beans and ham, chili, or any Southern dish. Let your guests slather as much butter on their serving as they desire.
Mammy's Sourthern Cornbread
2 1/2 c. cornmeal
1 1/2 t. soda
1 t. salt
2 eggs
2 1/4 c. buttermilk
2 T. butter
Preheat oven to 425 degrees. Grease a 10-inch iron skillet with Crisco and place it in the oven. Combine cornmeal, soda and salt. Beat eggs and stir in buttermilk. Add liquid to cornmeal. Beat to blend. Pour batter into hot skillet--it should sizzle. Dot top with butter. Bake 20 to 25 minutes.
Placing it in the hot skillet makes a nice brown crust--You might want to broil the top for just a few seconds to brown the top, but usually it is slightly brown when baked. Cut in pie wedges and serve with pinto beans and ham, chili, or any Southern dish. Let your guests slather as much butter on their serving as they desire.
06-22-2013, 05:03 PM
#40
Junior Member
Join Date: Feb 2011
Location: Oak Ridge, NC
Posts: 133
I use Krusteaz Fat Free Honey Cornbread Mix (just add water). Delicious! Their web site is www.krusteaz.com
Enjoy!
Enjoy!
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