Cream Of The Crop Cornbread Food

CREAMED CORN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

MAGIC CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish that is at least 2 inches deep. Place the buttered dish in the oven while you mix the batter.
• Whisk together the heavy cream, 1 teaspoon of the sugar and 1/2 teaspoon salt in a small bowl and set aside.
• Whisk together the eggs and melted butter in a large bowl until well blended. Add the milk, vinegar, the remaining sugar and 1 teaspoon salt and beat until mixed well. Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl.
• Add the flour mixture to the egg mixture and stir until just combined. Pour the batter into the preheated dish, then slowly, pour the seasoned cream into the center of the batter about 1-inch away from the edge. Don't stir the cream into the batter.
• Bake until the top of the cornbread is lightly browned, and a toothpick inserted near the edge of the bread (not the center) comes out clean, about 50 minutes. Serve warm.

CORNBREAD DRESSING

Steps:

• For the dressing: Preheat the oven to 425 degrees F.
• Put the crumbled cornbread in a large bowl and set aside.
• Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the onion, green pepper, celery, garlic, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Stir in the giblets, sage and thyme until just heated through, 1 to 2 minutes. Transfer to the large bowl, add the eggs and fold into the cornbread until well combined. Wipe the skillet clean and set aside.
• Add 1/4 cup of the stock at a time to the bowl and fold after each addition until the mixture looks like batter (1 1/2 cups stock should be plenty). Transfer the dressing to the skillet and dot the top with the remaining 2 tablespoons butter. Bake until the eggs are cooked through and the top is golden brown, about 20 minutes.
• Meanwhile, make the gravy: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring constantly, until golden brown, 5 to 7 minutes. Slowly pour in the stock, whisking constantly, until well combined. Season with 1/2 teaspoon salt and a generous amount of black pepper. Bring to a simmer and cook, stirring occasionally, until the flour taste is gone and the gravy has thickened, about 15 minutes. Fold the giblets, egg and heavy cream into the gravy. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve alongside the dressing.
• Preheat the oven to 425 degrees F. Spray a 10-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl until combined.
• Whisk the buttermilk, melted butter, eggs and brown sugar in a large bowl until smooth. Fold in the cornmeal mixture until just combined (it should be a bit lumpy).
• Transfer the batter to the prepared skillet and dot the top with the remaining 2 tablespoons butter. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 22 to 25 minutes. Let cool in the skillet for 10 minutes, then invert the bread onto a rack to cool completely, about 30 minutes.

MOIST SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat oven to 375°F (190°C)
• In a square baking dish (or cast iron skillet if preferred), melt the butter in the oven until it bubbles.
• While the butter melts, prepare the batter. In a mixing bowl; combine the corn meal, eggs, creamed corn, sour cream and grated onion. Pour the cornbread batter in the baking dish on top of the melted butter. Be careful handling the hot baking dish.
• Bake the cornbread for 40 minutes.
• Allow to cool slightly before slicing.

CREAMED CORN SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
• Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
• Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.