Curleys Old Fashioned Cornbread Food

CURLEY'S OLD FASHIONED CORNBREAD

Steps:

• Preheat oven to 375 In a large bowl, combine flour, cornmeal, baking powder, salt, baking soda, and sugar.
• (If baking powder or soda appear at all lumpy, sift them in).
• Stir well to combine.
• In a small bowl, whisk together buttermilk, egg, and oil.
• Place the butter in a 9 or 10 inch skillet and place in the oven and heat until the butter melts and is sizzling seriously.
• Tilt the pan to coat the sides of the skillet.
• As the butter's melting, quickly pour the wet ingredients into the dry, and, using a wooden spoon, stir the wet and dry together with as few strokes as possible--- only as many as are needed to combine the two.
• Don't beat it!
• Scrape the batter into the hot, buttery skillet.
• It should sizzle.
• Place it in the oven immediately.
• Bake until golden brown on top, about 25 to 30 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.

OLD-FASHIONED CORNBREAD

Steps:

• Heat oven to 400°F. In large bowl, stir together flour, cornmeal, bacon chips, baking powder and salt; set aside. In medium bowl, beat eggs with fork. Beat in milk, honey and 1/2 cup melted butter with fork. Add egg mixture to flour mixture all at once; stir just until mixed.
• Pour oil into 8-inch square or 9-inch round pan. Heat in oven 1 minute. Pour batter into hot pan.
• Bake cornbread 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Brush with 1 tablespoon melted butter. Serve warm.

OLD FASHIONED SOUTHERN CORNBREAD

Steps:

• Grease an 8-inch round or square baking pan (or, for more authenticity, a cast iron skillet). Preheat oven to 425. Place pan in oven to preheat.
• Combine cornmeal, flour, salt, and sugar in mixing bowl. Add corn oil and use a cutting motion with spoon so that oil will be well blended with other ingredients. Add the boiling water and mix well.
• Add cold milk and stir. Let stand for a few minutes until batter has cooled to room temperature.
• Mix in egg and then baking powder; beat briskly.
• Remove preheated pan from oven and pour in batter. Bake until lightly browned (approx. 20 minutes).

OLD FASHIONED CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Sift together the flour, baking powder and salt.
• Add the cornmeal and stir until well mixed.
• In a second bowl, combine the milk, eggs, and honey or maple syrup.
• Melt the butter and add it to our second bowl, mixing well.
• Combine the dry and liquid ingredients and mix well.
• Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
• To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.