Southern Cornbread
Being of southern heritage, I have a great fondness for cornbread.--piping hot and moist, buttered and very crispy--cornbread is the perfect complement to any meal. I lOve grits, And black-eyed peas, And collard greens, too. Which go very well with cornbread. I hope you will give these recipes a try, we love them and hope you all will too!

Warning to all y'all yankees and other non-Alabamians, y'all probably aren't going to like this. What you should do, is modify your cornbread recipe to have more baking-powder/salt so it will rise up and be lighter, and y'all seem to like having sugar in yer cornbread, which ruins it, yep. Instead of sugar, why don't ya try putting a bit of honey on it before eating it, that way any Alabamian nearby won't gag or

Really, this is the way it supposed to be. I wouldn't joke about something serious like cornbread.

Be sure and make enough so you'll have some leftover. Then, what you do is break it up into chunks, and put it in a bowl, or even better in a soup mug or drinking glass (what y'all call a "tumbler" or something) pour some milk over it and eat it with a spoon. What they call "cornbread and sweetmilk". Beats cornflakes!

Cornbread was being made by Native Americans long before the first Europeans settled the Americas. The earliest cornbreads were called "pone", from the Algonquin word "apan", and were a simple mixture of cornmeal, salt, and water. No one really knows why cornbread recipes differ so much between the Northern and Southern states. Northern cornbreads use significant amounts of sugar and flour, while Southern cornbreads use none at all.

Makin the best cornbread requires a cast-iron skillet, so if you all only have one of those wimpy frying pans with a wooden or plastic handle, you've got to make a trip to the store. Where can you find a good cast-iron skillet?

How To Consume Cornbread Serve hot. Slather with butter or margarine. Best served
with southern "soul food," pot likker, vegetables, or soup.

Real Southern Cornbread


2 cups of self rising cornmeal
1/4 cup of oil or shortening
1 cup of REAL buttermilk(made from milk straight from the cow)
1 fresh egg
1- 9 inch iron skillet
Preheat the oven to 425°

Put about 3 tablespoons of oil or shortening in iron skillet then heat in the oven at 425°. While it is heating, beat the egg, oil and milk, Combine the cornmeal. Remove skillet from oven, pour your mixture in batter will sizzle and return to the oven. Bake for 35 minutes or until golden brown. If your skillet is seasoned properly then it should remove from the pan with a crispy brown crust. I have used mayonaise instead of the 1 egg and it tasted so good! I got so many compliments that day, so now I use mayo all of the time. With the REAl milk and this combination...the cornbread was just soooo goood! Try it!! Of course it is hard to find milk straight from the cow. Here are a few places you can try. Real Milk? Health benefits of Real Milk.

Hunt all the receipts you'uns lak but don't hunt the bears. They tend to git a little ear-a-tated. Have you ever seen a mad hillbilly bear? He's makes a junkyard dawg look lak a lap puppy.

Cornbread Tips:
For a crusty cornbread, make sure there is a good "layer" of oil or shortening in the pan.
A tablespoon of mayonnaise can be substituted for the egg.
Use muffin or cornstick pans (preferably iron), to vary the shape.
Instead of baking, fry the batter like pancakes.
When directions on cornbread says to stir until moistened,be sure to do exactly this.Overbeating can result in a dense cornbread instead of light and fluffy.I "figger" you have enough Frisbees without baking your own.

Country Style


2 cups of self rising cornmeal
2 eggs beaten
2 cups buttermilk
2 Tablespoons bacon drippings, melted, or veg. oil
1- 9 inch iron skillet

Heat oven to 450 degrees. Grease your 9-inch skillet with about 2 tablespoon of shortening or oil (Use bacon drippings instead if available). Leave oil in bottom of pan... Place pan in oven to heat .... Combine cornmeal, 2 eggs, buttermilk, and the melted bacon drippings. Mix well. I find a whisk does this nicely. Pour into hot skillet. Batter will sizzle. Bake at 450 degrees for 35 minutes or until golden brown. Serves 6 to 8

Cornbread Cakes


1 cup self-rising cornmeal
1 egg
1 cup buttermilk

Mix the ingredients and fry in a frying pan as you would pancakes. Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

Hoe cakes
These are a Southern tradition

A pot full of water
3 cups corn meal
1 cup buttermilk
1 teaspoon of salt

Mix the ingredients and fry in a frying pan as you would pancakes. Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.
Keep the corn “cakes” separate so they don’t run together. Turn down the heat a little, then flip them over and cook the other side. They should be flat and crispy golden brown. That’s it.
These are called HOE cakes because they were originally cooked over a fire on the flat part of a garden hoe. They are basically an African-American invention and are like those potato chips . . . you can’t eat just one-especially if you drip butter on top. ENJOY

Cracklin' Cornbread


1/4 cup butter or margarine
2 cups self-rising cornmeal
1/2 cup all-purpose flour
2 1/2 cups buttermilk
2 large eggs, lightly beaten
1 cup cracklings*

Place butter in a 9-inch cast iron skillet, and heat in a 425 degree oven 4 minutes. Combine cornmeal and flour in a large bowl; make a well in the center of the mixture. Stir together eggs, buttermilk and cracklings; add to dry ingredients, stirring just until moistened. Pour over melted butter in hot skillet. Bake at 425 degrees for 25 to 30 minutes or until golden brown. Yield 8 to 10 servings. * 1 cup of cooked crumbled bacon ( 12 to 15 slices ) may be substituted for cracklings

Fried Cornbread


1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
about 2 cups boiling water

Mix cornmeal and salt together in large mixing bowl. Pour approximately 2 cups boiling water over dry ingredients. Mix well. After the mixture cools slightly, shape mixture into balls about the size of golf balls, one at a time. Wet your hands with water before you make each ball. Flatten the ball with your fingers. Fry in cast iron skillet with about 1/2 inch of hot oil. Fry until golden brown on both sides.

Spicy Cornbread


1 pound Country Sausage, regular
2/3 c. milk
3 green onions with tops, chopped
1/2 c. thick and chunky picante sauce
1 1/2 c. biscuit mix
1 egg, slightly beaten
1 c. cornmeal
2 tsp. hot pepper sauce or to taste
1 c. grated Longhorn cheese
1 jalapeno pepper, seeded and chopped(optional)

Makes 12 side-dish servings Preheat oven to 400° F. Crumble sausage into large skillet. Add onions. Cook over medium heat until sausage is browned, stirring occasionally. Drain off any drippings. Place sausage mixture in large bowl; add remaining ingredients, mixing well with wooden spoon. Spread mixture evenly into greased 11x7-inch baking dish. Bake 20 minutes. Cool on wire rack 20 minutes before cutting into squares. Serve warm or at room temperature. Refrigerate leftovers.

Southern Spoonbread

Spoonbread is a wonderful Southern side dish. Here is the casserole type dish. It can be served with ham and red-eye gravy or instead of potatoes with steak. At first taste, you might confuse spoonbread with a grits casserole. The texture is similar. Below is the lighter, soufflé type dish.

2 cups milk
1 cup water
1 cup yellow cornmeal
2 tablespoons butter or margarine
1 teaspoon salt
3 eggs

Combine first 5 ingredients; cook over medium heat until thickened, stirring constantly. Remove from heat. Beat eggs at medium speed of an electric mixer until thick and lemon colored. Gradually stir about one-fourth of hot mixture into eggs; add to remaining hot mixture stirring constantly. Pour into a lightly greased 1 1/2- quart casserole. Bake at 350 degrees for 35 minutes or until a knife inserted in the center comes out clean Yield: 6 servings.
Cheddar Spoonbread: Stir 1 1/2 cups ( 6 ounces ) shredded Cheddar cheese into mixture after adding eggs.

Civil War "receipt" Breakfast Cornbread


1 teacup boiled rice (about 1/2 c.)
1 1/2 teacup corn meal (about 3/4 c.)
1 tsp. salt
1 tbs. lard or butter
3 eggs
1/2 teacup sweet milk (about 1/4 c.)

One tea-cup of rice boiled nice and soft, to one and a half tea cupful of corn meal. Mix together then stir the whole until light. One teaspoonful of salt, one tablespoonful of lard or butter, three eggs, half tea-cup of sweet milk.The rice must be mixed into the meal while hot. Can be baked (350° ) in either muffin cups or a pan. About Old Southern Cooking by Mrs. Abby Fisher, pub. 1881

Country Corn Pone

Granny said when she was a little girl,she would take bags of corn her daddy had raised to the gristmill where the corn was ground. She misses not having water ground corn meal more readily available. She sais it has a much better flavor.


2 c. white corn meal (water ground is best)
1 tsp. salt
1 1/2 c. cold water (or enough to make a soft mixture that can be spooned like pancake batter
4 tbs. oil (vegetable or olive oil)

Mix corn meal, salt and water. Preheat oven to 475 ° and heat oil in a 9 inch round iron skillet in the hot oven. Carefully spread mixture evenly in hot skillet and spoon some of the fat that comes to the edges up on top of the batter. Bake for about 15 minutes or until golden brown. Broil for the last 2 - 3 minutes to make it extra golden brown and crispy around the edges. Cut into pie shape slices and serve.

Panhandle Cornbread


1 c corn meal; yellow
1 tbs. baking powder
1 c cheddar; sharp, shredded
2 eggs; lg., beaten
1/2 c vegetable oil
1 c dairy sour cream
8 oz corn; cream style, 1 can
4 oz green chile peppers; chopped

Preheat the oven to 400 ° F. and generously grease a 12 cup bundt or 9 inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chilies together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate.

Southern Cracklin' Bread
An old Southern recipe


1/2 pound finely diced pork
1 tsp. salt
1 small onion, finely chopped
1 1/2 cups cornmeal
1/2 cup all-purpose flour
3 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
2 tbs. honey
1/2 cup buttermilk
1 cup orange juice
2 tbs. reserved fat

Preheat oven to 350 ° F .In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons. In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey,buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions. Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes. Makes 1 round loaf

Corn Fritters


16 servings
1 1/2 c sifted flour
1 egg, slightly beaten
1 1/2 tsp. baking powder
1 c corn oil
1 tsp. salt
powdered sugar
16 oz can cream style corn

Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters.

Bacon Corn Bread


1 c corn-meal
1 c white flour
3 tsp. baking powder
1/2 tsp. salt
1 tbs. sugar
1 egg, well beaten
1 c sweet milk
1/4 c diced bacon

Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well oiled muffin tins 2/3 full. Bake in hot oven (450° F) 15 minutes. 10 minutes.

Cherokee Corn Pones


2 c cornmeal
1/4 tsp. baking soda
1 tsp. salt
1/2 c shortening
3/4 c buttermilk
3/4 c milk

Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400° for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter.

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