On cold winter days I like to bake up a storm and have the heat from the oven take the chill off the house. I love to warm up with a great beef stew, bacon and potato soup, chili or a seafood chowder and my favorite companion to those bone warming creations is cornbread.
I have also found that it is a great accompaniment to a stellar salad. Large chunks of cornbread underneath the soft green leaves creates a delicious flavor when it is mixed with all of the vegetables and your favorite dressing.
If you have a favorite recipe that you use, I would love to add it here. Email me at KarieEngels@hotmail.com
This first recipe is a bit different from the trad Cornbread and just as tasty.
Sour Cream Cornbread
- 1/2 c. butter
- 1/4 c. sugar
- 1 c. sour cream
- 2 egg yolks
- 1 1/4 c. flour
- 3/4 c. cornmeal
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c milk
- 2 egg whites, stiffly beaten
- Heat oven to 375 degrees. Grease 8 inch square pan. Beat together the butter and sugar until light and fluffy; blend in sour cream, egg yolks and vanilla.
- Combine remaining ingredients except egg whites. Add to butter mixture, mixing well. FOLD IN egg whites. Spread batter into pan. Bake 25 to 30 minutes. Cool about 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.
Here is the very basic recipe from BHG that I have used for quite some time, using buttermilk in the place of milk. I have really enjoyed trying out various recipes and love the fact that I can mix it up a bit depending on what’s for dinner.
Basic Corn Bread ~ BHG
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 2 – 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon butter
- 2 eggs, beaten
- 1 cup buttermilk
- 1/4 cup cooking oil or melted butter
Honey ~ optional for some, a must for me.
- Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.
- Add the 1 tablespoon butter to a 10-inch cast-iron skillet, a 9×1 1/2-inch round baking pan, or an 8x8x2-inch square baking pan. Place in the preheated oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
- Meanwhile, in a small bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces. recipe here
Southern Living had such a great recipe that involves cornbread as a crust or topping and I simply could not resist sharing.
Ham and Greens Pot Pie with Cornbread Crust
- 4 cups chopped cooked ham
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 (16-ounce) package frozen seasoning blend
- 1 (16-ounce) package frozen chopped collard greens
- 1 (16-ounce) can black-eyed peas, rinsed and drained
- 1/2 teaspoon dried crushed red pepper
- Cornbread Crust Batter
- Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add flour, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.
- Bring mixture to a boil, and add seasoning blend and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.
- Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.
You can find the link here to SouthernLiving.com’s recipe