Homemade Cornbread

Homemade Cornbread

As soon as the first hint of chill is in the air, I’m ready to do a little fall cooking. There is nothing better on a crisp fall day than a pot of homemade Chicken Noodle Soup, Crawfish Stew, Navy Bean Chicken Chili or Edie’s fabulous Spicy Tomato Soup. And my absolute all-time main-most favorite item to serve with those delicious soups is homemade corn muffins.

Any good southern cook has her (or his) own favorite cornbread recipe. And chances are, that recipe has a lot of good memories attached to it. Just looking at the recipe can conjure up memories of playing in a grandmother’s kitchen as a young child or tailgating at a ballgame while surrounded by fabulous friends. Those are my favorite kinds of recipes! My recipe for cornbread came from Jonathan’s dear grandmother, “B”. B was a very kind lady whose love for her family was expressed by cooking. Oh, the legacy of tasty recipes she left us! While B died only six short months after Jonathan and I married, I have heard tale after tale that goes along with each of her recipes. There are the chicken spaghetti and chicken salad that always came along on beach trips, the spinach madeleine that was always on the Thanksgiving table, and the Sunday after-church roast. And the pies. Sweet mercy, at the pies that lady could make. We have tried to replicate her homemade pie crusts for years, and still haven’t been able to do it well enough.

Her cornbread recipe is one of her best, and it is the recipe I always follow when making corn muffins. You jut can’t beat it!

3 cups self-rising corn meal
3 eggs
2 1/2 cups milk
1/2 cup of oil
1 1/2 cups grated cheese
2 tablespoons sugar
1 small onion, diced
1/4 lb (or about 6 strips) bacon, fried and crumbled
1 can creamed corn (This is the secret! If you leave out the corn, you might as well not even make it!!)
1 small jar diced pimento
1/4 cup jalapeno peppers, chopped finely

And as always, I leave out some of the ingredients if I don’t have them on hand. I almost never add the pimentos because that’s just not a staple in my pantry, but when I do remember to buy them, they are delicious and add a lot of color. And I can take or leave the onions. Whatever you do, though, don’t leave out the bacon, cheese or corn. You just won’t have the full cornbread experience if you commit that travesty.

Mix all the ingredients together very well. Preheat your oven to about 425 degrees and bake in a preheated and pre-buttered cast iron pan for about 20-25 minutes or until golden brown (for muffins or sticks).

Now here’s the deal on cornbread: the pan you make it in is almost as important as the recipe you use. The absolute best pan is a cast iron pan
that has been seasoned over and over again with bacon and cornbread. Cast iron skillets improve with age and use, and the best ones are the ones that have been well-worn by years of good southern cooking. That’s the kind I use. But use whatever you have. I have cast iron muffin pans, corn stick pans, and skillets. They are all great to use for corn bread, but we prefer the muffins and sticks.

Another thing about cooking with cast iron is that you have to preheat the pan in the oven. Spray a little cooking spray over it and put a pat of butter in each space. When the butter is sizzling, the pan is preheated and ready to cook the corn bread.

You almost can’t mess up corn bread when you cook it this way. It will be heavenly!

Y’all enjoy your fall weekend and let me know how your corn bread turns out!

Loaded Cornbread

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Loaded Cornbread
This delicious southern cornbread is loaded with cheese, onions, and real corn.
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Ingredients
  1. 3 cups self-rising corn meal
  2. 3 eggs
  3. 2 1/2 cups milk
  4. 1/2 cup of oil
  5. 1 1/2 cups grated cheese
  6. 2 tablespoons sugar
  7. 1 small onion, diced
  8. 1/4 lb (or about 6 strips) bacon, fried and crumbled
  9. 1 can creamed corn (This is the secret! If you leave out the corn, you might as well not even make it!!)
  10. 1 small jar diced pimento
  11. 1/4 cup jalapeno peppers, chopped finely
Instructions
  1. Mix all the ingredients together very well. Preheat your oven to about 425 degrees and bake in a preheated and pre-buttered cast iron pan for about 12 minutes or until golden brown (for muffins or sticks) or 20-25 minutes for a full cake.
  2. Now here's the deal on cornbread: the pan you make it in is almost as important as the recipe you use. The absolute best pan is a cast iron pan that has been seasoned over and over again with bacon and cornbread. Cast iron skillets improve with age and use, and the best ones are the ones that have been well-worn by years of good southern cooking. That's the kind I use. But use whatever you have. I have cast iron muffin pans, corn stick pans, and skillets. They are all great to use for corn bread, but we prefer the muffins and sticks.
  3. Another thing about cooking with cast iron is that you have to preheat the pan in the oven. Spray a little cooking spray over it and put a pat of butter in each space. When the butter is sizzling, the pan is preheated and ready to cook the corn bread.
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Loaded Cornbread from TheHillHangout.com

Comments

  1. I’m a cornbread lover and that looks like a delicious pawn! Thanks for sharing your recipe. Be Blessed!

  2. G-Daddy1 says:

    A lot like what I make but buttermilk is an essential in true southern corn bread. Also, I use sauteed fresh red peppers in lieu of pimento and honey in lieu of sugar.

  3. Dianne Bobo says:

    I make this all the time and I add browned hamburger meat. Complete meal

    • Ashley Mills Hill says:

      My mom put ground beef in hers when we were growing up. You are taking me back to the good old days!!

  4. What size can of creamed corn?

  5. Whoa, it looks good especially with the addition of bacon and onion, but I never put sugar in cornbread. I thought only “Northerners” did that! The creamed corn sweetens it enough. I always use 1/3 self-rising flower in place of the cornmeal mix in my recipe and I only use buttermilk in cornbread and biscuits, and I often use chopped green chiles if I don’t have fresh Jalapenos on hand.

  6. Aggy biswanger says:

    Don’t know what I did wrong…followed all your instructions. Looked wonderful after 25min. When tested, it was awfully heavy. Through it out.
    Could I have possibly sprayed the pan too much or added too much butter to melt?
    Tnx
    Aggy

  7. Aggy biswangerd says:

    My loaf looked wonderful at 25 min. When testing, it was very heavy in the middle. Followed all directions! Could I have possibly sprayed too much on the pan or used too much butter? This was my first try with my new cast iron skillet!
    I no,
    Aggy

    • Ashley Mills Hill says:

      Aggy, southern cornbread is quite heavy, especially with bacon, corn, and cheese added. Could it be that it didn’t cook long enough? Since all ovens cook differently, you might need to increase your cooking time by 5-10 minutes to see if that helps. Mine cooks through in 25 minutes, but your oven might take a little longer. Also,if your cast iron skillet hasn’t been seasoned yet, that might make a difference. Let me know if you try it again, as it is a dish that our family eats regularly. We love it!

  8. Aggy biswanger says:

    I meant ….
    Tnx,
    Aggy

  9. Patricia Townsdin says:

    What size skillet?

  10. Sugar and flour in cornbread is sacrilege!

  11. This southern girl thinks it sounds delicious, even with sugar added. When my son was little, he only liked sweet cornbread, so that’s what I made. Can’t wait to try this.

  12. pamela dority says:

    hey girl love those boots you have in your pic

  13. Pete Mathis says:

    Skillet size?

  14. What kind of cheese?

  15. You are so right about adding the cream style corn to the cornbread !!!
    So moist. I even put it in my packaged cornbread . great stuff

  16. Can you tell me what is creamed corn? Is it the cernels in a can, or is anything added to it? I don’t live in the states, so there’s a chance we don’t have the same provisions

    • Ashley Mills Hill says:

      Karin, in the US we have two kinds of canned corn, whole kernel and creamed. The creamed variety is sweeter and has had milk or cream added to it. If you can’t find it, use a drained can of whole kernel and add about 1/2 milk and 1/4 cup sugar. Thanks for stopping by.

  17. What kind of cheese, please!!!

    • Ashley Mills Hill says:

      You can use most any kind of shredable cheese. Our favorites are cheddar (what I use most of the time), pepper jack, monterey jack, or even mozzarella.

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