Homestyle Cornbread Food

HOMESTYLE CORNBREAD

Steps:

• Preheat oven to 375 degrees F. Dab a paper towel in bacon grease and grease an 8x8" baking pan (or spray with cooking spray), and set pan aside.
• To a mixing bowl, add dry ingredients (flour, cornmeal, sugar, baking powder, and salt), and whisk until combined.
• In another large mixing bowl, add melted butter, melted bacon grease, honey and eggs. Whisk to combine.
• Whisk in the buttermilk.
• Pour the dry ingredients into the bowl with the wet mixture, and use a wooden spoon or rubber spatula to stir until just combined.
• Pour batter into prepared baking pan and bake for 30 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean.

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

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.

HOMESTYLE CORNBREAD RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place oil in pan or a cast iron skillet and heat in the over while mixing other ingredients.
• Place all dry ingredients in a bowl and mix.
• Add milk until batter is thick, like pancake batter.
• Remove pan/skillet from over carefully and pour oil into the batter.
• Place batter into the pan/skillet and return to the oven.
• Bake 25-30 minutes.

HOME STYLE CORNBREAD

Steps:

• Sift flour, cornmeal, baking powder, soda, and salt together into mixing bowl.
• Combine sugar and egg; beat until light. Add buttermilk and butter.
• Combine slowly with dry ingredients.
• Stir only until ingredients are mixed.
• Grease a 9 inch panch generously, and cover with a thick sprinkling of cornmeal.
• Pour batter into pan, and bake at 210C for about 25 minutes, until nicely browned.

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400*F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake it at 350*F. oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
• Tip's: If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 minute I know this seems extreme, but it will help. This helps whip more air into it.
• If you like it on the sweet side see Chef Grpa recipe#503887 #503887 You will love it.
• Since it's impossible for me, just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew I did over the years: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 minute on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.