New recipes

Hungry Mother's Cornbread Recipe

Hungry Mother's Cornbread Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Chef Barry Maiden of Hungry Mother in Boston, MA.

One of the popular sides at Hungry Mother in Boston, is Chef Barry Maiden's cornbread served with sorghum butter. If you've had it at the restaurant, but always wanted to make it for yourself at home, here's your chance.— Arthur Bovino


For the cornbread:

  • 1½ cups coarse yellow cornmeal, preferably Anson Mills
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 large whole egg
  • 2 tablespoons unsalted melted butter, plus more for later
  • 1½ cups buttermilk

For the butter:

  • 4 ounces butter
  • ½ cup sorghum syrup


For the cornbread:

Preheat the oven at 500°F. Whisk all dry ingredients together. Whisk all wet ingredients together. Incorporate wet ingredients into the dry ones. Heat the cast iron pans. (At the restaurant we use two styles: a round pan divided into slices (triangles), and another shaped like a ears of corn.) When they're very very hot, put a bit of butter in each mold and ladle in the cornbread mix.

For the butter:
Whip together when both butter and syrup are at room temperature. Serve together.

To make:
Cook at 500°F for about 8 minutes, until golden brown.

Jennifer Garner and Her Mom Share the Family's Staple Cornbread Recipe: "It Tastes Like Home"

My mom and I live on opposite coasts, and I'll take just about any excuse to call her up — even if that means having her repeat a recipe I've heard 1,000 times. Jennifer Garner apparently does the same thing, especially when she's making her grandmom's cornbread. The Peppermint actress recently called up her mom, Patricia Ann Garner, for a virtual walk-through of the family recipe on her "Pretend Cooking Show," and the results could not be cuter.

"I call my mom every time I make cornbread — even though I've written the recipe in every notebook, even though I am sure I could toss it together in my sleep," Jennifer wrote on Instagram. "Maybe watching this will show you why, perhaps, I just like to call my mom. ♥️ "

Although Jennifer had to improvise a little — no buttermilk here, some extra butter there — her mom always seemed to have the answers. Isn't that the joy of keeping your mom on the phone while you're cooking? Nothing seems out of reach. "This cornbread takes no time at all, is incredibly forgiving, and is an every other day staple at my house: perfect to fill in a dinner, perfect for a snack, perfect for breakfast," Jennifer adds. "Plus, it tastes like home. I hope you love it as much as I do. ♥️ "

Watch the sweet video of the baking experience below, and then keep reading to get the recipe for yourself.

The Cornbread Recipe That Convinced My Mother To Give Up Her Decades-Long Favorite One

It’s important to begin with a note of context: We take cornbread very seriously in our house. As long as I can remember, my mother has had a regular rotation of no less than at least four different cornbread recipes that she will make according to what we’re having to eat and which fleeting mood she’s in. A warm, comforting soup? She’s going jalapeno cornbread with sausage and cheese. No question. A classic plate of pork chops, collards, and rice? Fluffy big-batch cornbread, because everyone’s going back for seconds and thirds. 

However, there was always one simple cornbread recipe she would turn to when in need of something easy, Southern, and dependable—that is, until early this year. Her old one was a fine recipe. By that, I mean that I’ve had better. By better, I mean that I’ve made Ben Mims’ Perfect Cornbread before, and after that you just never go back. And when I finally forced her to veer from the trusty skillet cornbread recipe she’s been making for decades, I didn’t have very high hopes. She’s stubborner than a mule with a chip on its shoulder. 

To put it in her words: “That’s the best cornbread I’ve ever tasted in my entire life.” So, yep. It’s the kind of cornbread that can even make a great Southern cook stop and gawk. I𠆝 say that I gloated for being right, but I was too busy sinking teeth into a second slice. From then on, we’ve only served Ben Mims’ Perfect Cornbread. It’s benched the whole team of other cornbread recipes, and we’re somehow finding a lot more reasons to make cornbread on a Monday. 

What makes this cornbread recipe worlds away from just any old recipe is actually pretty simple: a whole stick of butter. It always comes back to butter down here. You just brown a whole stick of butter right there in the empty cast-iron skillet before stirring it into the batter and pouring back into the skillet to bake. (It should go without saying that cast-iron is the only vessel in which to cook really good cornbread.)

From there, the recipe relies on just a perfect ratio of ingredients. It’s nothing fancy, but the flavor can’t be matched. You get crusty caramelization from the cast-iron and browned butter and the most perfect fluffy, never-ever-dry texture. Find Ben Mims’ Perfect Cornbread recipe here.

So if you’re looking to become obsessed with cornbread all over again, try this truly spectacular recipe and prepare to let those other recipe cards gather dust. 

World’s Best Cornbread Recipe

Cornbread is central to American culinary history. The early settlers often depended on it. While today cornbread is largely a regional food eaten mostly in the South, this has not always been so. For all of us outside the &ldquocornbread belt,&rdquo this food is worth a revisit. Floriani Red Flint corn produces an orange-yellow bread. For this recipe (in truth, we don&rsquot know if it really is the world&rsquos best cornbread recipe, but we&rsquore confident it must be in the running), use a finely ground meal or sift a coarser flour to produce a finer one. If you make your own butter, use the buttermilk. If you aren&rsquot ready to bake when you make butter, you can always freeze the buttermilk for later use.

2 eggs
2 cups buttermilk
2 cups fine or medium cornmeal
1 tsp baking soda
1 tsp salt
1 tbsp butter

Break the eggs into a bowl, mix well, and whisk in the buttermilk, cornmeal, baking soda, and salt. Pour into a lightly buttered iron frying pan and place in an oven preheated to 350 degrees Fahrenheit. Bake until the bread is firm in the middle, about 45 minutes. Turn onto a rack to cool. Serve warm. Serves 6 to 8.

For more on a cornmeal variety we recommend for this cornbread, see Floriani Red Flin Corn: The Perfect Staple Crop

Cranberry Corn Muffins

1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3 tablespoons melted butter or margarine
1 cup buttermilk
1 cup cranberries

Grease 12 muffin cups. Preheat oven to 400°F. Stir together dry ingredients, making sure they are well mixed set aside. Lightly beat egg stir in butter or margarine and buttermilk, and mix thoroughly. Add wet ingredients and cranberries to dry mixture, and stir quickly and sparingly, only until dry ingredients are incorporated. Fill muffin cups, and bake 15–20 minutes, or until toothpick inserted in muffins comes out clean. Cool 5 minutes in pan before removing.

Variations: In place of cranberries, use 1 cup blueberries raspberries pitted, chopped cherries or sliced strawberries.

Cooking With a Woodstove

If you've never tried cooking atop a woodfired stove — especially a model designed for heating rather than for cooking — give it a try, using one or more of the above recipes (which were, after all, concocted on and for just such an appliance).

A well-tended woodstove in winter can provide you and your family with some of the most pleasant experiences this chilly season has to offer, infusing your home with a quiet, mellow warmth. And by learning to use your woodstove for more than heating, you'll be earning a loyal friend — a friend who'll serve and comfort you for many, many years, providing heat, good food, and warm, glowing companionship.

Carla Hall Fondly Recalls Her Grandma’s Cornbread (And Shares the Recipe!)

Listen as the celebrity chef remembers a staple of her Southern Sunday suppers.

Before Carla Hall was known as the co-host of “The Chew,” a “Top Chef” finalist, and the author of several cookbooks, the Nashville native was just a girl who was a deep fan of her grandmother’s cooking, especially her cornbread. When she got older and became interested in cooking, she tried to sleuth out how to make it for her family and catering clients.

Below, she shares her grandma’s famous cornbread recipe. And in the audio above, you’ll hear some of her favorite memories of the dish.

Carla’s Skillet Cornbread Recipe:

Photo Credit: Greg Powers


  • 2 cups white or yellow cornmeal
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup “Creamed” Corn (recipe below) or store-bought canned cream-style corn
    • In a food processor, pulse together ¾ cup fresh or thawed frozen corn + ½ cup heavy cream until coarsely blended.


    • Preheat the oven to 425ºF. Heat a 12-inch cast iron skillet in the oven until very hot.
    • In a medium bowl, combine the cornmeal, baking powder, and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn, and 1/2 cup oil.
    • Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
    • Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.

    On eating the dish as a child

    Carla Hall: I grew up in Nashville, Tennessee and my grandmother lived in Lebanon, Tennessee. And so it was 30 miles from where we went to church to Granny’s house. I always asked my mom, “Can we stop to call Granny so that she can start making the cornbread?” So that when we get there, it would be ready. But Granny would never make the cornbread until she saw the whites of our eyes and we were on the inside of the door. And then, as soon as we got in the door, I’m like, “Granny are you gonna make the cornbread? We’re here!” And my grandmother would have the pan in the oven with a little bit of oil just waiting for us.

    On the difference between Northern and Southern cornbread

    Up North cornbread is a little cakier, and it’s sweeter, it’s almost like a corn muffin. Whereas in the South, the cornbread serves as a means of sopping up the thing’s that are on your plate. It’s a very savory dish.

    On what made her grandmother’s cornbread special

    My grandmother would call cornbread that she would make “egg bread.” She didn’t use flour, it was all cornmeal and it tasted like corn. So, her cornbread was really light, honestly because of all the fat and the eggs and the milk. But I think that’s what made Granny’s cornbread really special, that coffee can that would be on her stove that would hold all the fat, the bacon fat, the ham fat.

    Sweet Honey Cornbread

    Don’t ever buy cornbread mix again. Make this instead. It’s sweet, slightly crumbly, doesn’t contain the preservatives in that boxed mix, and won’t take you more than three minutes longer to prepare. I bet you already have most of the ingredients in your pantry!

    I love cornbread, especially when it’s got little kernels of fresh summer corn and a hint (or more than a hint) of honey flavor. You can have fun with this recipe and add bits of jalapeno, scallions, cheddar, or even bacon, if you’d like! Serve it warm with a pat of butter or alongside a bowl of spicy chili, as I’ll be doing tonight!

    Sweet Honey Cornbread


    • 1 cup Flour
    • 1 cup Corn Meal
    • 1 Tbsp Baking Powder
    • 1/4 cup Sugar
    • 1/2 tsp Salt
    • 1 cup Buttermilk
    • 1/4 cup Honey
    • 1/2 stick Melted Butter
    • 2 Eggs, lightly beaten
    • 1 cup Sweet Corn Kernels
    • 1/8 cup Honey, for brushing on top (optional)

    Preheat oven to 375 degrees.

    Lightly grease a small baking dish or cake pan.

    In a bowl, combine flour, corn meal, baking powder, sugar, and salt until well blended.

    In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the wet ingredients into the dry ingredients and mix just until they are combined. Do not over mix. Fold in the corn kernels.

    Pour into the prepared baking dish. Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

    If desired, brush the top of the cornbread with a little honey, about 20 minutes into the baking time.

    Allow the bread to cool for about 15 minutes before cutting and enjoying!

    Check back later today for a spicy chili recipe!

    Cornbread with a Drizzle of Honey

    Edited to Add: Hi, everyone! I can’t believe I made it to Freshly Pressed! Wow! Hope you enjoy my blog. I really love writing it. If it makes you hungry, click on the right to subscribe. I add several new recipes each week, always with lots of pictures. Thanks for reading!

    Buttermilk Cornbread: Into the oven!

    Scrape the dough out into your prepared pan.

    Smooth the surface down with a rubber spatula.

    Pop it into your preheated 400 degree oven and bake for about 20 minutes.

    • I&rsquove only ever used Jiffy Corn Muffin Mixso if you use another brand, I would use the same amount. Jiffy also comes in a vegetarian version which I buy if available.
    • I&rsquove used different size casseroles and prefer a 2-quart size with higher sides. Shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
    • Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.

    And there you have it, probably the easiest side dish I make on Thanksgiving and any other special family get-together. My three daughters all make this on their own now and after giving them the recipe multiple times, they now have it here. I hope you enjoy this easy, warm and comforting corn soufflé as much as we do. xxo- Kelly🍴🐦

    Looking for some other easy sides for the holidays? Give these a try!

    • The easiest and Best Brussels Sprouts, caramelized on the stovetop with honey and Dijon mustard.
    • Easy Honey Brown Sugar Glazed Carrots, super simple on the stovetop. , my family&rsquos favorite cheesy hash brown casserole.

    HUNGRY FOR MORE ? Subscribe to my Newsletter and come hang out with me on INSTAGRAM , or give me a follow on FACEBOOK or see what I&rsquom pinning on PINTEREST .

    UPDATED: Originally published in 2015 and updated in 2021 for better user experience with new copy, updated photos and a how-to video. Don&rsquot worry, no changes to the beloved recipe!

    Watch the video: Χωριάτικη μακαρονάδα με σκιουφιχτά και λουκάνικο. Πέτρος Συρίγος (December 2022).