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Whenever I make homemade baked beans, I always make up a batch or two of cornbread to go with them. We call it “cowboy food”, although I'm sure the cowboy version would have been a lot simpler and probably not nearly as tasty.
I got this recipe from my mom (Irene), after having tried it at her place and commenting on how good it was. The texture is great – really moist and tender, not dry and gritty. The “secret” is in the sour cream. I'm sure you could make it with whole wheat flour, although I admit, I normally use white or a gluten free blend like Namaste. I recommend full fat dairy, organic if you have it.
The second recipe is an authentic southern style gluten free cornbread recipes from one of our readers.
Both of these recipes are featured in my book, “Never Buy Bread Again – 20+ Homemade Bread Recipes“, now available in spiral bound print and digital formats. Purchase the print copy and get the digital copy free! Click here to learn more.
Gram Irene's Best Cornbread Recipe
Ingredients
Dry Ingredients
- 1 cup flour – all purpose or gluten free blend
- 1 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder (aluminum free)
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 4 tablespoons butter, softened (1/4 cup or half a stick)
- 1 egg
- 1/3 cup whole milk
- 1 cup sour cream
Directions
Preheat oven to 350° F and grease a 8″x8″ square pan or 9 inch round pan. I prefer glass bakeware.
Blend dry ingredients together. This may require you climbing on the counter to get closer to the bowl and ingredients. (Below is a photo from the first time my youngest made cornbread on his own.)
Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour into greased pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan. If you are using heavy glass bakeware, it may take 5 – 10 minutes longer. Center should test dry with a toothpick.
Enjoy warm or at room temperature with butter, baked beans, soup or meal of your choice. Makes 16 servings.
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PrintGram Irene's Best Cornbread Recipe
The “secret ingredient” keeps this cornbread moist, never dry or gritty.
- Author: Laurie Neverman
- Yield: 16 servings
Ingredients
Dry Ingredients
- 1 cup flour – all purpose or gluten free blend
- 1 cup corn meal
- 1/4 cup sugar
- 2 teaspoons baking powder (aluminum free)
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 4 tablespoons butter, softened (1/4 cup or half a stick)
- 1 egg
- 1/3 cup whole milk
- 1 cup sour cream
Instructions
Preheat oven to 350° F and grease a 8″x8″ square pan or 9 inch round pan.
Blend dry ingredients together.
Mix in softened butter. Blend in milk, sour cream and egg. Beat until moist. Pour into greased pan and place in preheated oven. Bake around 30-35 minutes, until surface starts to crack and edges pull away from pan. If you are using heavy glass bakeware, it may take 5 – 10 minutes longer. Center should test dry with a toothpick.
Enjoy warm or at room temperature with butter, baked beans, soup or meal of your choice.
Thanks for stopping by, and I hope your family enjoys this recipe as much as we do. It's a wonderful side dish for many autumn soups and stews, such as bean soup with ham. Please share if you feel so inclined.
Note: I had originally said that honey should also work in the recipe, but several people raised concerns about this so I switched it to maple syrup. It's a fairly small amount of sweetener, either way. I leave it at your discretion.
Update: I've taken some flack from southern readers who say a proper corn bread shouldn't be sweetened at all. Given that my momma was not a southerner, I don't have a family recipe like that, but one of my readers was kind enough to share his.
Grandmom Murphy's Southern Style Cornbread Recipe
from Gerald Murphy
Authentic Southern Style Cornbread, savory, not sweet, made with only cornmeal – no added wheat flour.
Ingredients
- 2 cups self-rising corn meal*
- Approximately 1 1/4 cups of buttermilk (no substitutes for this please)
- 1 egg
- 1/4 cup vegetable oil (I use corn oil but any will work)
Directions
Blend all ingredients together in a medium mixing bowl. You can adjust the meal or buttermilk to get the right consistency of mix. It should be fully wet but not runny.
Oil a cast iron pan (I pour my veg. oil in the pan, run it all around, and then pour it into the mix), scrape the mix into the pan, and shake the pan back and forth until it levels out. Heat oven to 450 and put pan in for approximately 20-25 minutes. You can see the underneath edges turning brown when it is almost done.
As soon as the top gets the least bit of brown on it turn the over to broil (careful now–this goes fast) until it is the shade of brown you like (usually about 2 to 2 1/2 minutes). You'll love it.
Editor's note – I asked Gerald about substituting other fats, and he said bacon grease or butter would probably work fine.
*1 cup self-rising cornmeal = 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt
Print Friendly Recipe
PrintGrandmom Murphy's Southern Style Cornbread Recipe
Authentic Southern Style Cornbread, savory, not sweet, made with only cornmeal – no added wheat flour.
- Author: Gerald Murphy
Ingredients
- 2 cups self-rising corn meal*
- Approximately 1 1/4 cups of buttermilk (no substitutes for this please)
- 1 egg
- 1/4 cup vegetable oil (I use corn oil but any will work)
Instructions
Blend all ingredients together in a medium mixing bowl. You can adjust the meal or buttermilk to get the right consistency of mix. It should be fully wet but not runny.
Oil a cast iron pan (I pour my veg. oil in the pan, run it all around, and then pour it into the mix), scrape the mix into the pan, and shake the pan back and forth until it levels out. Heat oven to 450 and put pan in for approximately 20-25 minutes. You can see the underneath edges turning brown when it is almost done.
As soon as the top gets the least bit of brown on it turn the over to broil (careful now–this goes fast) until it is the shade of brown you like (usually about 2 to 2 1/2 minutes). You'll love it.
Editor's note – I asked Gerald about substituting other fats, and he said bacon grease or butter would probably work fine.
*1 cup self-rising cornmeal = 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt
Don't forget to check out the Homemade Baked Beans and our many other recipes, such as:
Indian Pudding Recipe with Cranberries and Maple Syrup
The post Best Ever Cornbread Recipes – Northern and Southern Style appeared first on Common Sense Homesteading.
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