Katos Cornbread Food

KETO CORNBREAD

Steps:

• Add 1 tablespoon of butter to a 9" cast iron skillet and place in the oven. Preheat oven and skillet to 375 degrees.
• In a medium bowl, mix together almond flour, baking powder, and salt.
• In a separate bowl, whisk together eggs, melted butter, and keto granular sweetener.
• Combine both dry ingredients and wet ingredients together. Fold in shredded cheddar cheese and cream cheese.
• Pour batter into preheated cast iron skillet and bake on the middle rack for about 30 minutes.
• Remove cornbread from the oven and let sit for 5 minutes before slicing.
• Serve on its own slathered with butter, or with your favorite keto soup and enjoy!

SOUTHERN CORN PONE BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

KATO'S CORNBREAD

Steps:

• Preheat oven to 400 degrees.
• Mix cornmeal and milk together and let sit at room temperature for 10- 15 min, to get rid of grittiness.
• Sift together: flour, sugar, baking powder and salt.
• Add to cornmeal mixture after sitting time has elapsed.
• Beat 1 egg and add to cornmeal mixture.
• Last pour oil or melted shortening into cornmeal mixture.
• Grease pan lightly and bake at 400 degrees for 25 minute.

MY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
• In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
• Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.

SWEET SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Place two 8-cavity mini loaf pans in the oven to heat up.
• Meanwhile, in a large bowl, whisk together the cornmeal, cake flour, sugar and baking powder.
• In a medium bowl, whisk the buttermilk, oil, eggs and salt to a uniform color. Quickly but gently fold the liquid mixture into the dry mixture. It should be a loose batter, not a dough.
• Carefully remove the loaf pans from the oven and quickly spray with cooking spray.
• Divide the batter evenly among 12 cavities of the loaf pans and bake until the tops are golden brown and a toothpick inserted in the middle comes out clean, 28 to 30 minutes. Rotate the pans 180 degrees halfway through baking.
• Immediately turn the cornbread loaves out of the pans onto a cooling rack to cool. This will also ensure they build a crisp crust.

BACON CORNBREAD DUTCH BABY

Steps:

• For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
• Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
• When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
• For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
• Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.

MRS. PATTI'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
• Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
• Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
• Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.