Cornbread 2 Ways

It’s your lucky day.  Instead of sharing my favorite cornbread recipe, I’m sharing two.  They’re both great, but definitely different, so pick your favorite!

Traditional Cornbread

This is what you get when you’re thinking “I grew up in the South and am craving cornbread,” probably because it’s the recipe on the back of the Martha White cornmeal bag and has been made for generations.  My mom has makes this version, and it always hits the spot as a great side to whatever your main dish may be.  Definitely top with ample butter, so it melts into the bread, ahhhhhhh.

Ingredients:

  • 2 T butter
  • 1 egg
  • 1 1/3 C milk, or 1 3/4 C buttermilk
  • 1/4 C vegetable oil
  • 2 C self rising corn meal
  • 1 T baking powder
  • 1 teaspoon salt
  • 1/3 can whole kernel corn (optional)

Heat oven to 450 degrees.  Place butter in skillet for 7-8 minutes until hot & butter is melted.  Beat egg in a medium bowl.  Stir in milk, oil, corn meal, baking powder and salt until smooth.  Batter should be creamy and pourable.  If too thick, add 1-2 T more milk.

Pour mixture into the heated skillet and bake 20-25 minutes, until golden brown.

Edits: I added 1/3 can of whole kernel corn to the batter because I just like having  corn in my cornbread.

cornbread_traditional

Sweet Cornbread

Okay, recipe #2.  Full disclosure: One day I was looking for my mom’s cornbread recipe in my inbox and came across this one instead from a local blogger I follow.  Since I couldn’t find mom’s, and I like other recipes I’ve tried from Natalie, I decided to try it out for our Christmas dinner with Samantha!  Like I mentioned, this is different from the first recipe, but just as good.  It’s more of a cake-y feel, and a little sweeter than a traditional cornbread.

Ingredients:

  • 2 packages Jiffy cornbread mix
  • 3 eggs, beaten
  • 8 oz sour cream
  • 1 stick of butter
  • 14 oz can creamed corn

Melt butter in 9×12 dish @ 350 degrees.  Mix other ingredients well in a bowl and pour in pan.  Bake 30-40 mins.

cornbread2_01

Edits : I decided not to bake this in a 9×12″ pan, and ended up using my iron skillet (because #southern), and then a smaller 4×8″ dish for the overflow.  It ended up taking 40 minutes to bake, but check your oven as you bake just in case.  I did the toothpick trick for good measure 🙂

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