There is always a wonderful aroma brewing from the smallest to the largest kitchens in the South. The heart of all things Southern is celebrated with food; family reunions, church socials, company picnics, and just spending time together. Food has always brought friends and families together in the South.
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!
Country Style
Ingredients:
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
Ingredients:
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
Ingredients:
A pot full of water
3 cups corn meal
1 cup buttermilk
1 teaspoon of salt
Shortening
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
Ingredients:
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
Ingredients:
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
Ingredients:
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. Ingredients:
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
Ingredients:
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.
Ingredients:
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
Ingredients:
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 Ingredients:
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
Ingredients:
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 tablespoonful's 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
Ingredients:
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
Ingredients:
2 c cornmeal
1/4 tsp. baking soda
1 tsp. salt
1/2 c shortening
3/4 c buttermilk
3/4 c milk
butter
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.
Y'all be good now, ya heer?
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!
Country Style
Ingredients:
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
Ingredients:
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
Ingredients:
A pot full of water
3 cups corn meal
1 cup buttermilk
1 teaspoon of salt
Shortening
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
Ingredients:
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
Ingredients:
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
Ingredients:
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. Ingredients:
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
Ingredients:
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.
Ingredients:
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
Ingredients:
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 Ingredients:
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
Ingredients:
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 tablespoonful's 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
Ingredients:
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
Ingredients:
2 c cornmeal
1/4 tsp. baking soda
1 tsp. salt
1/2 c shortening
3/4 c buttermilk
3/4 c milk
butter
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.
Y'all be good now, ya heer?
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