CORNBREAD NO EGGS RECIPES

REAL SOUTHERN CORNBREAD RECIPE | ALLRECIPES

Real Southern Cornbread Recipe | Allrecipes image

This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!

Provided by Jason

Categories Cornbread

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

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, CarbohydrateContent 36.3 g, CholesterolContent 34.3 mg, FatContent 22 g, FiberContent 2.1 g, ProteinContent 7.7 g, SaturatedFatContent 4 g, SodiumContent 620.9 mg, SugarContent 4.3 g

NO-FLOUR CORNBREAD RECIPE - FOOD.COM

No-Flour Cornbread Recipe - Food.com image

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.

Total Time 26 minutes

Prep Time 8 minutes

Cook Time 18 minutes

Yield 8-12 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)

Steps:

Preheat oven to 425°F.
Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
Mix with large spoon or whisk.
Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
Pour entire mixture into the skillet.
Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
Serve hot, with plenty of butter. Or margarine, if you insist.

Nutrition Facts : Calories 210.9, FatContent 9.2, SaturatedFatContent 3.4, CholesterolContent 55.1, SodiumContent 305.1, CarbohydrateContent 26.6, FiberContent 2.2, SugarContent 3.2, ProteinContent 6.1

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NO-FLOUR CORNBREAD RECIPE - FOOD.COM

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
From food.com
Reviews 5.0
Total Time 26 minutes
Calories 210.9 per serving

Serve hot, with plenty of butter. Or margarine, if you insist.

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"Heat oven to 450. Grease a well-seasoned 9 inch cast iron skillet with 2 tablespoons oil or bacon drippings. Leave oil in bottom of pan. Place pan in oven to heat. Combine ingredients using the muffin method and mix well. Pour into hot skillet. Batter will sizzle. Bake at 450 for 35 minutes or until golden brown. For a crispier bottom crust, sprinkle a little cornmeal into pan before adding batter. Serves 6 to 8 Muffin method: Combine dry ingredients, mix. Combine wet ingredients, mix. Add wet to dry and mix. Adapted from recipe by: Vicki Beausoleil Each seving contains: Cals: 134, Cals from Fat: 32 Total fat: 4g, Sat Fat: 1g, Poly fat: 1g Chol: 47mg, Sodium: 237mg, Potassium: 116mg Total carbs 20g, Fiber 2g, sugars: 2g Protein 5g. "

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