Homemade Cornbread


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"Cornbread Recipe....homemade!"

Serves | Prep Time 60-90 min | Cook Time 45-60 min

Why I Love This Recipe

When cooler weather comes, it’s time for cornbread! Served with a bowl of favorite soup or chili plus a salad, just add a place setting for a delicious meal.

Certainly a food familiar to Native Americans, corn or maize was dried and ground to make corn meal. Early settlers learned the process and eventually developed their own dishes, similar to ones they had eaten in Europe.

Cornbread is now a common dish in the United States, although particularly associated with the South and Southwest. Some areas crumble cornbread in a glass of cold buttermilk and eat it with a spoon. It is also served with chili and barbeque as a tasty side dish. Another mouthwatering way to present it is with butter and honey, which is an idea for writing an informative essay. Corn muffins are delicious, and recently Mexican culture influenced cornbread by the addition of jalapeños to the batter.

Other regional versions of cornbread include johnnycake, where a thin batter is poured and cooked into a cast iron skillet. Corn pone is a thicker batter cooked this way, or cooked over an open fire, similar to how a frontiersman would make it. And hushpuppies are created using buttermilk and cornmeal, but deep-fried, rather than fried in a pan or skillet.

Cornbread can be used as an ingredient, too. It is crumbled for poultry stuffings, and often served with a Thanksgiving turkey.

My favorite crumbled cornbread recipe is a salad! This festive and easy to fix recipe is tasty, pretty, and serves many. I hope you enjoy it!

"Got the ax just a swinging, there is wood that needs stacking up.

Granny is in the kitchen making magic with what she bought.

Can hardly keep my mind on the chore still at hand.

Got a smell that is so good, makes the stomach rumble in any man.

Every time that screen door opens there is a new smell coming round.

I bet they can smell Granny’s cooking plum in to the next town.

It’s finally time for the dinner bell and hands are all washed and clean.

There is a big golden pan of cornbread, got my name on it, just for me.

Fresh cut green onions, sausage and pinto beans.

Dip that corn bread in some butter milk,

hold me back, oh so good, food memories!"


Ingredients You'll Need

1 cup Yellow Cornmeal
1 cup All-Purpose Flour
1/4 cup Sugar
1-1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 large Eggs
1-1/4 cup Buttermilk
1/2 stick unsalted Butter, melted and cooled


Directions

Preheat oven to 425 degrees F. Grease 9 by 13 baking pan (or medium size cast iron skillet if available) generously.


In a medium size bowl, whisk together the cornmeal, sugar, flour, baking soda and salt. In a small bowl, mix eggs, buttermilk and butter.


Combine buttermilk mix with the cornmeal mix. Stir until combined.


Heat pan (skillet) 3-5 minutes (longer for cast iron...about 10 minutes) then add batter. Bake 25 minutes or until golden brown around the edges and on top.


Insert a toothpick in the center, if it comes out clean, it is done. If not, it means the center is not done and you need to cut the oven down and continue to bake until the toothpick does come out clean.


Once done, let cool before removing from pan. Slice and add extra butter if desired. Serve warm and enjoy!



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