CORNBREAD WITH REAL CORN RECIPE RECIPES

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REAL SOUTHERN CORNBREAD RECIPE - FOOD.COM



Real Southern Cornbread Recipe - Food.com image

This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

Steps:

  • Put the skillet in the oven and preheat to 375 degrees.
  • Combine the dry ingredients except for the baking soda in a bowl.
  • In another bowl, mix the buttermilk and the baking soda.
  • Set aside.
  • In a small bowl, beat the egg with the sugar until combined.
  • Add the oil and mix until combined.
  • Pour this mixture into the buttermilk/baking soda, and mix.
  • When the oven is preheated, toss the butter into the skillet and let it melt.
  • Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
  • Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
  • Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
  • Turn out onto a cutting board, cut into wedges and serve.
  • NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
  • It may just be my upbringing, but it tastes better somehow.
  • And please do not add the baking soda to the dry ingredients.
  • I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Nutrition Facts : Calories 235.1, FatContent 11.3, SaturatedFatContent 3.2, CholesterolContent 32.4, SodiumContent 303.3, CarbohydrateContent 29.1, FiberContent 1.5, SugarContent 5.1, ProteinContent 4.9

MASA HARINA CORNBREAD - THE PIONEER WOMAN



Masa Harina Cornbread - The Pioneer Woman image

Growing up, Beans and Cornbread was a staple meal in our house. It sounds simple and boring, but it was actually one of my favorites.

Provided by Erica Kastner

Categories     baking

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 9

6 tbsp. Butter
1 1/2 c. Masa Harina
1/2 c. All-purpose Flour
2 tbsp. Baking Powder
1 tsp. Sea Salt
1 1/3 c. Whole Milk
1/4 c. Pure Maple Syrup
2 Large Eggs
Extra Butter And Maple Syrup, For Serving

Steps:

  • Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn!Meanwhile, in a medium bowl, whisk together the dry ingredients.Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened. Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20–25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.Serve hot with butter and maple syrup.

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