02/02/2015

Cornbread Recipes | Perfect for Soups & Stews

When the weather turns cold and nasty, there’s nothing better than a big bowl of soup or stew to make the day so much better.  I’m sure you all are like me and have your crock pot or dutch oven going at least once a week with something warm and satisfying.  Along with those bubbling pots of comfort, you’ve just got to have a little something on the side, right?   Well, here’s my answer – I love cornbread, my family loves cornbread and most everyone I know wants a big hunk of bread to go with their soup!

So, to make life a little bit easier, I’ve pulled together 6 great cornbread recipes from a few of my good friends who also happen to be great cooks.  I hope you’ll give these easy, scrumptious recipes a try.  It’s always good when the family is together at the table, sharing about their day and enjoying delicious food that made with love.  Stay warm friends!

No. 1 Southern Bite | Bacon Green Onion
No. 2 Game and Garden | Southern Fried Cornbread
No. 3 The Country Cook | Cornbread Dumplings
No. 4 Plain Chicken | Beer Cornbread
No. 5 Melissa’s Southern Style Kitchen | Broccoli Cheese Cornbread
No. 6 A Southern Soul | Southern Cornbread

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Comments

  1. I have tried every thing and still can't get my cornbread crust crunchy! I use an iron skillet and have used various recipes and still doesn't work. Looking for a nice new cornbread recipe too. One of my friends makes the best cornbread this side of the Mississippi but says it's a family recipe and will not give her secrets. Please help with the wonderful crunchy crust and moist inside – Thanks

    • Hey Jan – here's my trick, make sure your oven is really heated to 375. Preheat oven and then leave it for a least 15 minutes. Place butter and oil in your cast iron skillet and put it in the oven to heat up for 5 to 7 minutes. Depending on the size of your skillet, it may take a little longer to heat up. Test your pan to make sure it's hot enough by taking a small drop of your batter and dropping it in the skillet – if it sizzles, it's ready! Swirl the butter/oil in the pan, pour in the batter and bake. This is my Grandmothers recipe – it's not sweet & fluffy. It's brown & crunchy on the outside then soft & tender on the inside – PERFECT. I hope you like it and can't wait to hear how it turns out for you.! Thanks friend.
      xo,
      ~Donya

  2. Try heating up your cast iron in the oven with a little oil in it. Bake on high temp 400degrees. Hope this works.

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