10, Mar 2024
The Essential Guide to Making Amazing Cornbread at Home
Hey guys! I’m bring you a total guide filled with a few different recipes for cornbread. This down home classic is a staple at our house and I make it a few different ways. One of the great things about cornbread is it can be a great vehicle for mix-ins and other additions to end up with custom creations!
Cornbread usually comes down to two types. Sweet and unsweet. Lots of people are really die hard about it to but to me, as with most things food related, it’s just personal preference. My family is from the deep south, so they make both kinds.
I’m going to share the three recipes that I make most commonly. I do like mine sweet, so mine do have sugar in them. Just omit it if you don’t. The quick version & the from scratch version do not have the right ratios to make corn sticks or shaped cornbread. I included that recipe in here as well.
Cornbread in Other Dishes:
For so many years, most people have thought of this side dish as an ‘adds nothing’ side but the internet and recipe sharing sites like Pinterest, have brought sharing recipes into the forefront. Cornbread can be used for so much more than just a compliment to a main dish. It can be the main ingredient now. I’ve seen many casseroles and dishes that are made with cornbread.
The leftovers for example can become the star of an awesome dish! Take a piece of cornbread, put it in a bowl. Sprinkle it with sugar and cover with milk. Sounds strange I know but I promise it is one of my favorite uses for leftover cornbread if there is any!
You can also make entire new dishes from the leftovers. Such as cornbread salad and croutons. Or Freeze the leftovers to use later in dressing! The uses are really endless and Pinerest is a really good tool for finding some of those choices.
Swaps & Specs:
- Use bacon grease if you can, it gives more flavor but can be switched for shortening or lard.
- Whole milk or buttermilk is the way to go here. If you don’t have buttermilk and want to use it, make it by mixing a ratio of 1 cup of milk to 1 tbsp vinegar and letting it set for 10 minutes.
- I like to use Jiffy cornbread muffin mix to use as a starter for the semi-homemade version.
- Spoon in the flour ingredients, don’t scoop them- this will cause packing and it will be too dense.
- Use cast iron that is properly seasoned, well greased and preheated. It really makes all the difference. This is the corn sticks pan that I have. I have an old 12″ skillet that I restored but Lodge makes a pretty good basic skillet that is hard to ruin.
- Mix-in whole kernel corn to add texture and body to the cornbread.
- Add bacon, cheese and green onions for a “loaded” flavor profile.
- Go Tex-Mex with chopped green chilies, jalapenos and pepperjack cheese!
- The Mix-In options are endless just be aware that it will add a few more minutes to the bake time!
Cornbread pairs well with these recipes below. Give one of these cornbread recipes a try tonight and see what all the fuss is about!
Easy Sweet Cornbread
Equipment
- 1 12" cast iron skillet
Ingredients
- 2 boxes Jiffy cornbread muffins box mix
- 2 large eggs
- 1/4-1/3 cup sugar
- 2/3 cup whole milk or buttermilk
- 1/2 cup vegetable oil
- 3/4 cup sour cream
- 2-3 tbsp bacon grease or lard
Instructions
- Heat oven to 400°. Take the skillet and rub the grease all around it, using bacon grease if you have it.Once oven is to temp, throw the skillet in there to preheat for 10 minutes.
- While you are waiting on the skillet, mix all the other ingredients together and whisk until smooth. Carefully pull the skillet out and immediately pour the mixture into the hot skillet. It will sizzle so be careful! (If it didn't sizzle, you will need to preheat a little longer next time.)
- Bake for 25 minutes, oven depending, or until the cornbread is slightly golden brown and a toothpick near the center comes out clean. (I only did this until I learned how long my particular oven took.)
- You can cut and serve it right from the skillet or you can flip it out and serve it that way!
Notes
- Add whole kernel corn to add texture and body to the cornbread.
- Add bacon, cheese and green onions for a “loaded” flavor profile.
- Go Tex-Mex with chopped green chilies, jalapenos and pepperjack cheese!
Corn Sticks
Equipment
- 1 cast iron corn stick mold 2 is best
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup self rising flour
- 1/4 cup sugar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg beaten
- 2-3 tbsp bacon grease or butter
Instructions
- Heat oven to 425°. Once the oven is ready brush the wells of the corn stick pan with bacon grease or butter. Preheat the pans for 10 minutes.
- In a large bowl, mix all of the dry ingredients together. In another small bowl, mix all the wet ingredients. Add to dry and mix until just combined.
- Once pans are done preheating, fill wells with batter until level. Bake until golden brown and crisp- about 15 minutes. Remove from mold immediately.
Notes
- Add chopped cheese or jalapeno in the batter for a nice bite!
Homemade Cornbread
Equipment
- 1 12" cast iron skillet
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups sugar
- 1 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 large eggs
- 1 cup buttermilk
- 1 cup whole milk
- 1 cup vegetable oil
- 2 cups fresh corn kernels
- 2-3 tbsp bacon grease or lard
Instructions
- Heat oven to 400°. Grease skillet using bacon grease if you have it or just use lard or shortening. Preheat skillet 10 minutes once oven is at temp.
- Combine dry ingredients first then add the wet and mix until just combined. Fold in corn kernels. Pour batter into hot skillet carefully as it can splatter.
- Bake at 400° for 15 minutes. Then lower oven temp to 325° and bake for 45-55 minutes or until a toothpick comes out clean from near the center. Cool for 10 minutes before cutting and serving.
Notes
- Use frozen corn if you don’t have access to fresh
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- By Mandi
- March 10, 2024 22:45 PM