Homemade Southern Cornbread
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Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned, soul food staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!
Super-Easy Cornbread Muffins Recipe
Soft, tender, and sweet, these Cornbread Muffins are the perfect side dish for any meal. Made in less than 30 minutes, these honey cornbread muffins are a crowdpleaser. Not just for a holiday meal, you can enjoy these versatile muffins year-round at barbeques, potlucks, and more. An of course I had to show you how to make an EASY delicious honey butter to serve these muffins with. It's the perfect comfort food recipe for Thanksgiving and all year round!
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THE BEST SOUTHERN BUTTERMILK CORNBREAD + HONEY BUTTER RECIPE | QUICK & EASY TUTORIAL
Hey y’all!!! So I made a pot of Chilli yesterday and decided that I wanted some good southern cornbread to go with it! I said why not show you guys my recipe so you can make some too! You guys, you’ve gotta try this one out! It’s hands down the best cornbread recipe ever! Let me know what you guys think in the comments and as always, thank you so much for your support! ❤️
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*** FULL LIST OF INGREDIENTS ***
-1.5 Cups Yellow Cornmeal
-1 Cup All Purpose Flour
- 3.5 Tsp Baking Powder
- Pinch of Salt
-1/4 Cup Sugar (Optional)
- 2 Large Eggs
- *********** 2/3 Cup Whole Buttermilk WITH Sugar or 2 Cups WITHOUT Sugar ******************
- 2 Tbsp Vegetable Oil
- 2 Tbsp Butter
- A dollop of Duke’s Mayonnaise
Honey Butter
- 1 Tbsp Honey
- 1 Stick of Salted Butter
- 1 Tsp Heavy Whipping Cream
Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Alex's Day Off | Food Network
We know what your Thanksgiving lineup is missing — Cast Iron Skillet CORNBREAD!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cast Iron Skillet Corn Bread
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 55 min
Prep: 15 min
Inactive: 15 min
Cook: 25 min
Yield: 8 to 10 servings
Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
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Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Alex's Day Off | Food Network
RACHEL’S BEST CORNBREAD // Cheesy Jalapeño-Fluffy and Moist ❤️ Step by Step
CORNBREAD is a perfect side for so many dishes, and just delicious in stuffing and my favorite Thanksgiving dressing too. Sweet cornbread can also be enjoyed alone, I guess you can say it’s perfect in every way. This cornbread is a sure thing in my house when Fall and Thanksgiving comes around. In this homemade recipe I add freshly grated cheddar cheese and finely minced jalapeño,and since I remove the veins and seeds it simply adds a subtle kick to the cornbread, but it can also be left out. You will absolutely love this super moist and fluffy cornbread, and you will never want store bought mixes again. I hope you give it a try.❤️
INGREDIENTS ________________________
1 1/4 C. All PURPOSE FLOUR
1 1/4 C. YELLOW CORNMEAL
1 1/2 Tbsp granulated sugar
1 tsp BAKING SODA
3/4 tsp SALT
3/4 C. SOUR CREAM
3/4 C. WHOLE MILK
2 LARGE EGGS
8 TBSP MELTED BUTTER (cooled slightly )
1 1/4 C. FRESHLY GRATED SHARP CHEDDAR CHEESE
1 C. FRESH CORN OFF COB OR FROZEN
1 FINELY MINCED JALAPEÑO (seeds and veins removed )
BUTTER FOR SKILLET
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Southern Cornbread - Secrets for Perfect Cornbread - Heirloom Recipe - The Hillbilly Kitchen
Cornbread - Heirloom Recipe! All the tips and tricks you need to know to make perfect cornbread every time!! - The Hillbilly Kitchen. Cornbread has been a part of the American diet since long before we were a nation. Native Americans shared corn and the making of bread with this basic grain with the very first European settlers. This recipe and the techniques I share in this video are very similar and have evolved from their recipe.
Cornbread is called a quick bread because it is simple, easy and fast to make. So don't let anyone convince you it is hard :) Put God First!.
Ingredients:
1 cup All purpose flour
1 cup Corn meal
1/4 teaspoon Salt
2 teaspoons Baking powder
1 Egg
1 cup Buttermilk
1/4 cup Real butter
2 tablespoons Real honey
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