THIN AND CRISPY CORNBREAD
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger's Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Provided by Kim Severson
Categories breads, side dish
Time 30m
Yield 8 pieces
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams
CRUSTY QUAKER CORNBREAD
If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.
Provided by Gods_sugarcookie
Categories Quick Breads
Time 25m
Yield 9-12 squares, 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F; grease an 8 or 9 inch pan.
- Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
- Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- *NOTE: Delicious topped with butter, sour cream, or honey!
Nutrition Facts : Calories 196.7, Fat 7.6, SaturatedFat 1.5, Cholesterol 3.8, Sodium 239.3, Carbohydrate 28.2, Fiber 1.2, Sugar 5.7, Protein 4.3
GINA'S CRUSTY CORNBREAD
Make and share this Gina's Crusty Cornbread recipe from Food.com.
Provided by linguinelisa
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
- In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
- Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
- If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.
CHIPOTLE CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
- Mix the cornmeal, flour, baking powder and salt in a large bowl.
- Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
- Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.
CRUSTY CORNBREAD
A yeasted cornbread that can be made in a bread machine. Tasty with jam, but we love it with a spicy bowl of chili!
Provided by CAROLMAROL68
Categories Bread Yeast Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 32.9 g, Fat 4.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 294.9 mg, Sugar 1.2 g
CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION RECIPE & GLUTEN FREE!)
The best southern cornbread recipe ever, passed down FIVE generations. This gluten free cornbread is quick, tasty, crispy, and healthy.
Provided by Mary
Categories Baked Goods & Desserts
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 8 Servings, Sodium 426 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GRANDMA'S CORNBREAD
Grandma's Cornbread. Slightly sweet with a tender, moist crumb. A 1951 original from Better Homes and Gardens cookbook, passed down through generations.
Provided by Renee N Gardner
Categories Bread Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and liberally butter your pan.
- In a small mixing bowl measure out sugar, and softened butter then cream together.
- In a large mixing bowl, measure out flour, salt, and baking powder. Whisk to combine.
- In a 4 cup measuring cup beat one egg, add 1 1/4 cups of milk and mix together.
- Whisk the milk and egg mixture into the butter mixture.
- Mix the liquid mixture into the flour mixture. Do not over mix.
- Add in cornmeal and stir until just combined.
- Pour into your buttered pan and bake for 25 - 30 minutes.
Nutrition Facts : Calories 241 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 slice, Sodium 484 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GINA'S CRUSTY CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
- Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
- Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.
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GINA'S COLLARD GREENS - COOKSTR.COM
From cookstr.com
Category VegetablesEstimated Reading Time 3 mins
- Using your hands, pull the leaves from the thick collard greens stems, and discard the stems. Roll the leaves lengthwise into a cigar shape, and cut crosswise into large pieces. Fill a clean sink or a large pot with plenty of cold water, and rinse the greens in the water, allowing any dirt or grit to sink to the bottom (repeat several times with fresh water, if necessary). Lift the greens out of the water, and set aside in a colander to drain.
- Heat the ham hocks, salt, and 3 cups water in a large pot over medium-high heat. Bring the water to a boil, reduce the heat to low, and simmer until the ham hocks are slightly tender, about 30 minutes.
- Add the greens, sugar, and red-pepper flakes to the pot, stirring to combine. Cover the pot, and continue cooking over low heat, stirring occasionally, until the greens are tender, about 45 minutes. If the pot gets too dry, add more water as necessary to keep the greens moist (you’ll want to serve the greens with a generous amount of the flavorful cooking liquid).
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4.5/5 (42)Total Time 2 hrs 47 minsCategory Easy RecipesCalories 223 per serving
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CRUSTY CORNBREAD - BETTER HOMES & GARDENS
From bhg.com
4/5 (17)Calories 281 per servingTotal Time 45 mins
- In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and milk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined and glossy. Pour excess melted butter from baking dish into batter; stir to blend. Stir in cheddar cheese.
- Bake 25 to 28 minutes or until corn bread is golden and begins to pull away from dish. Serve warm. Serves 8.
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