Carla Hall Cornbread Food
INDIVIDUAL SKILLET CORNBREADS
The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.
Provided by Carla Hall
Categories side-dish
Time 30m
Yield 4 skillet cornbreads
Number Of Ingredients 12
Steps:
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY
My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South-the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
- Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
- Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
- In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) 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 in the batter and smooth the top. The batter will begin sizzling right away.
- Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
- Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
- Serve the cornbread hot or warm with the sorghum butter alongside.
- Enjoy!
Nutrition Facts : Calories 415 calories, Carbohydrate 26 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
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