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Southern Cornbread


David and I cooked dinner for our church group and I decided to make cornbread to go with our main dish, Baked Louisiana Dirty Rice and Beans. I don’t have a good recipe for cornbread that I am satisfied with, but this was very good. It had a great flavor and had a nice crust around the edges. This is a great base recipe that I will use to try to find the perfect recipe. So the cornbread experiments will continue!


Southern Cornbread

Preheat the oven to 450 degrees. Grease a heavy 9-inch oven-proof skillet, preferably cast iron, or an 8-inch square glass baking dish (this is what I used) with:

1 tablespoon bacon fat, lard, oil, or vegetable shortening (I used shortening)

Whisk together thoroughly in a large bowl:

1 ¾ cups cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Whisk until foamy in another bowl:

2 large eggs

Whisk in:

2 cups buttermilk

Add to the dry ingredients and whisk just until blended. Place the skillet or pan in the oven and heat until the fat smokes. Pour in the batter all at once.

Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes (I took mine out after 20 minutes). Serve immediately from the pan, cut into wedges or squares with butter.

Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven.

Source: The Joy of Cooking


5 Responses

  1. i really enjoyed the recipe in my blog, you should give it a try!

  2. Here is the recipe my mom uses. My sister swears by the one from the Nestle website verybestbaking. This one from my mom is sweet and not too crumblY

    Honey Cornbread
    Courtesy of Recipezaar
    1 c. all purpose flour
    1 c. yellow cornmeal
    1/4 c. sugar
    1 TBS. baking powder
    1/2 tsp. salt
    2 eggs
    1 c. heavy cream
    3 TBS. honey
    1/4 c. vegetable oil

    Preheat oven to 400º F.

    Combine dry ingredients in a small bowl.

    Combine wet ingredients in a medium bowl and then slowly add dry ingredients. Mix until just combined. Transfer to either a 9″ springform pan or a 8″ x 8″ baking dish that’s well greased. Bake for 20 minutes in preheated oven, or until toothpick comes out clean.

  3. I guess I’ll continue the trend of throwing cornbread recipes at you. I searched around for a while too, and this is my favorite. I think adding real corn makes all the difference.

    All-Purpose Cornbread

    Cooks Illustrated

    Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes.

    Makes One 8-inch Square
    1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
    1 cup yellow cornmeal (5 1/2 ounces), see note
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    3/4 teaspoon table salt
    1/4 cup packed light brown sugar (1 3/4 ounces)
    3/4 cup frozen corn (3 1/2 ounces), thawed
    1 cup buttermilk
    2 large eggs
    8 tablespoons unsalted butter (1 stick), melted and cooled slightly

    1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

    2. In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

    3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

  4. Yeah, I found the JoC recipe to just be okay as well. I’m on the prowl. I know it’s out there. Hope you find it first so I can use yours! lol. 🙂

  5. […] got to work in the kitchen. I started by baking my boyfriend some of his favorite cornbread. I used this recipe, except I had to go a little ad-hoc on it, making the buttermilk with whole organic milk + […]

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