Food Nanny Cornbread

JALAPENO CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
• Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
• Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.

NANNY'S CORNBREAD

Steps:

• Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
• In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
• Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
• Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.

NANNY'S INDIANA CORN BREAD

Steps:

• 1. Put the skillet in the oven and preheat to 375 degrees.
• 2. Combine the dry ingredients except for the baking soda in a bowl.
• 3. In another bowl, mix the buttermilk and the baking soda. Set aside.
• 4. In a small bowl, beat the egg with the sugar until combined. Add the oil and mix until combined. Pour this mixture into the buttermilk/baking soda, and mix.
• 5. When the oven is preheated, toss the lard into the skillet and let it melt.
• 6. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• 7. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan. Turn out onto a cutting board, cut into wedges and serve.