where can i find a recipe for southern style cornbread?

Answer 1

Simple Southern Cornbread

Ingredients

1 c yellow cornmeal
1 c flour
4 ts baking powder
3/4 ts salt
1 whole egg; beaten
1 c milk

Instructions
In a large bowl, sift the dry ingredients together. Add the beaten egg and milk; mix well.
Into 12x8-inch pan, which has been sprayed with a nonstick vegetable coating, pour the corn bread dough.
Bake at 425F for 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 squares and serve warm.

Answer 2

Ingredients * 2 cups white cornmeal * 2/3 cup flour * 1-1/2 tablespoons baking powder * 3/4 teaspoon baking soda (omit if you use regular milk rather than buttermilk) * 1/2 teaspoon salt * Dash of black pepper * 1 and 2/3 cups buttermilk (more or less) * 2-3 tablespoons of bacon drippings Directions 1. Preheat the oven to 400 degrees 2. Prepare the skillet by placing the bacon drippings in the skillet and roll the skillet or use a paper towel to coat the interior sides of the skillet with the bacon grease. Place the skillet in the pre-heated oven while preparing the following batter. 3. In a medium size bowl, combine all the dry ingredients and mix well. 4. Add 3/4 of the buttermilk and stir. Remove skillet from oven and slowly add about 1 tablespoon of the hot oil (bacon grease) from the skillet, into the batter, stirring well. (Use a pot holder to pick up the skillet!!) Note: the skillet and bacon grease should be very hot but not smoking. 5. Watching the consistency of the batter, carefully add remainder of buttermilk while stirring. The consistency of the cornbread batter should look like a thick pancake mix. This may require a little more or less of the remaining buttermilk. If the mix is too thick, add more buttermilk. If the mixture is too thin, add more cornmeal. 6. Lightly sprinkle the skillet bottom with dry corn meal and pour in the batter. Immediately, place skillet in pre-heated oven. 7. Bake at 400 degrees approximately 25 minutes. Time will vary according to the consistency of the batter you end up with. Watch the cornbread after about 20 minutes and cook until the top is golden brown. 8. After the top is brown, remove the cornbread from the oven and flip the cornbread over in the skillet (see tip below), then continue baking another 5 minutes.

Answer 3

No sugar or flour....Mom always called sweet cornbread Yankee cornbread.
1. Put cast iron skillet into a 450 degree oven.
2. Put a stick of butter in the skillet.
3. Meanwhile mix some SELF-RISING cornmeal with 1 egg and enough milk that it is the consistency of thin mud. (I like yellow self rising but this is impossible to find except for the mixes that contain flour. You can either use a mix or white self-rising cornmeal)
4. carefully, pour the melted sizzling butter into the bowl with the cornmeal mix.
5. Stir the batter and pour it all into the hot skillet (the hot skillet will cook the crust almost immediately.
6. Put the skillet in the oven and cook until the top looks a little brown. (20 -40 minutes?)
Remove from oven. Invert onto a plate to remove the cornbread. You should have a nice brown cornbread. Mom always cut it in half lengthwise and sandwiched pats of butter in the middle.

Answer 4

Hi, All the recipes so far look really good. I don't know if this recipe is considered Southern or not but it is my husband's passed down from his GrandMother who was Cherokee.

Preheat oven to 350 to 375 (depends on your oven)
Melt 2 Tablespoons grease (yes, bacon grease is best) in an iron skillet (this is important)
Mix: 2 cups plain cornmeal (you can use the other kind as well)
1 cup plain flour
3 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
2 eggs
and at least 1 cup milk (buttermilk is best) (it may take more, but use at least 1 cup)
Bake until a toothpick comes out clean.

This is the basic recipe. You can add other things to it such as cheese, peppers, onion, whatever you may like. But it is good just like this.

(my note: When I make this, I pour the melted grease into the batter and put the skillet back into the oven to keep it hot until I'm ready to put the batter into the skillet. My hubby does not do this.)

Enjoy and have fun baking.

Answer 5

Use Google or Dogpile to find the web address for Paula Dean's recipes. She has a cooking show and has written cookbooks. Her stuff is great, and she specializes in good ol' southern cookin'. She'll have recipes for cornbread on the website.

If Hades has frozen over, by some chance, and she doesn't have a recipe for cornbread available, try www.cooks.com. They do. I'll bet Paula Dean's is delicious, though. All her recipes are.

Answer 6

Southern Style Cornbread

2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
1 tablespoon vegetable, for skillet
2 cups milk
1/4 cup melted butter
melted butter for brushing top

Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using. In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.

Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.

Compliments of Southern Food: Here is their web site, and a list of lots of other southern cornbread recipes. http://southernfood.about.com/cs/cornbread/a/cornbread_2.htm

Answer 7

Cornbread Stuffing Southern Style:

INGREDIENTS

* 2 (8.5 ounce) packages dry corn muffin mix
* 1 (8 ounce) can cream-style corn
* 2 eggs, beaten
* 1/2 cup plain yogurt
* 1/4 cup milk
* 1/2 cup butter
* 1 onion, finely chopped
* 2 celery, finely chopped
* 1 green bell pepper, finely chopped
* 4 cloves garlic, minced
* 2 teaspoons dried thyme
* 1 teaspoon dried basil
* 2 teaspoons dried oregano
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 1/4 teaspoon cayenne pepper
* 3 cups chicken broth

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
3. Bake in preheated oven for 20 minutes, or until golden brown.
4. Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
5. Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Answer 8

CORN BREAD

1 cup yellow cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend



Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.

Answer 9

Here are a few websites you can check out:
http://southernfood.about.com/od/cornbread/r/bl50926b.htm
http://www.recipezaar.com/recipes.php?q=Southern+Cornbread

Answer 10

from scratch? just get three boxes of Martha White mix, it's not loaded with sugar..you want real southern? use bacon grease instead of oil, oil a iron skillet with bacon grease and get it hot, pour corn bread mixture and bake according to directions. If you want to make from scatch let me know and I will pull one out for you.