Extra Crisp And Thin Southern Cornbread Food

EASY THIN CRISPY CORNBREAD

Steps:

• Grease skillet well. Dust bottom with a few flicks of cornmeal mix. Set aside.
• In a large mixing bowl, add the cornmeal mix, salt, nutritional yeast, buttermilk and sweet milk. Blend well.
• Pour into the well-greased cast iron skillet.
• Bake in a preheated 425 oven about 17-20 minutes or until the cornbread is show cracks and crevices on top and golden brown.
• Turn to broil (cornbread should be 12-18" from broiler) to brown top, optional.
• Remove the hot skillet. Careful! Flip cornbread out of skillet and on to a clean dish towel.
• Butter the top (which is really the bottom!). Slice and eat immediately!

THIN AND CRISPY CORNBREAD

Steps:

• Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
• In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
• Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
• Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION RECIPE & GLUTEN FREE!)

Steps:

• Preheat oven to 400 F. Heat a skillet on medium high heat until hot. Add oil to a cast iron skillet and allow to heat. Keep an eye on the skillet to make sure the oil doesn't start to smoke.
• While the pan/oil is heating, mix the dry ingredients in a bowl. In a large mug or small bowl, whisk egg and buttermilk together. If batter appears too thick, add a little more buttermilk.
• Add wet ingredients to dry ingredients and mix until smooth.
• When the oil starts to dance (appears to be moving in the pan), pour batter into the hot skillet and transfer to the oven. You want a super hot skillet with plenty of oil to achieve the best crispy crust. Bake for 20-25 minutes until golden brown.

LACY CORNBREAD

Steps:

• Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
• Heat a flat griddle or skillet over medium heat.
• When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
• Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
• When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn't burn.
• Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.