Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Craig Claiborne's Southern Cornbread Recipe
    Lost? Site Map

    Craig Claiborne's Southern Cornbread

    1/2 Photos of Craig Claiborne's Southern Cornbread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    10 mins

    50 mins

    Mirj's Note:

    I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
    3. 3
      Beat the eggs until foamy and stir them into the dry mixture.
    4. 4
      Stir in the buttermilk and 1 cup whole milk.
    5. 5
      Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
    6. 6
      Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
    7. 7
      Place the dish in the oven and bake 50 minutes, or until set and baked through.
    8. 8
      Slice into wedges.

    Ratings & Reviews:

    • on September 12, 2002

      55

      Wonderful cornbread Mirj! This was part of my 9/11 memorial dinner. I didn't change a thing, except to double the recipe and make two pans. This complimented the meatloaf and mashed potatoes recipes I made perfectly. True American food!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2002

      55

      A wonderful recipe for cornbread. I am always happy to try recipes for Southern cornbread, as there are so many. I liked the crisp bottom of this cornbread. It was very, very, good. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2006

      I had the same result as Marg@Cayman Designs and I used an iron skillet. Not only did the bottom of the cornbread never crisp up, the bottom 1/4" remained soggy after over an hour of baking. While I didn't really care for it, Dh did.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Craig Claiborne's Southern Cornbread

    Serving Size: 1 (90 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.3
     
    Calories from Fat 39
    31%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.1 g
    10%
    Cholesterol 43.9 mg
    14%
    Sodium 266.7 mg
    11%
    Total Carbohydrate 17.2 g
    5%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.2 g
    13%
    Protein 4.6 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites