Best Aldens Grandmothers Cornbread Recipes

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• 1. Preheat oven to 375 degrees. Grease a 8 inch square pan.
• 2. In bowl, add melted butter and sugar. Mix. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in bowl. In a seperate bowl, add cornmeal, flour and salt and mix well. Add dry to wet and mix until well blended and a few lumps remain. Pour batter into prepared pan.
• 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center, comes out clean.

ALDEN'S GRANDMOTHER'S CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly.
• Place skillet in the oven to heat.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.
• In a small bowl, combine the buttermilk, egg, and melted butter.
• Add to dry ingredients and stir just to combine.
• Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top.
• Let sit for 5 minutes, then turn out onto a cutting board.
• Cut into wedges and serve hot with butter on the side.

GRANDMA'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

GRANDMOTHER'S CORNBREAD

Steps:

• Dump jiffy in bowl.
• Add eggs and oil.
• Add mayo and sugar.
• Stir well, mixture will be thick.
• Put in a 8 x 8-inch dish and cook at 350°F for 30-45 minutes.
• Makes a pan of cornbread that will hold up to beans.

EMERIL'S CORNBREAD, KICKED-UP

Steps:

• Preheat the oven to 450 degrees F.
• Set a 10-inch cast-iron skillet over medium heat and add the bacon to it. Render the bacon, stirring often until the fat has rendered out, and the meat is caramelized, about 5-6 minutes. Use a slotted spoon to remove the bacon from the pan and set aside. Remove the pan with the bacon fat in it from the stove and place in the oven. Turn off the fire on the stove.
• While the pan heats up in the oven, in a medium-sized bowl, combine the cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, green onions and the rendered bacon and mix well. In a small bowl combine the buttermilk, egg and melted butter. Add to dry ingredients and stir just to combine.
• Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.