Southern Plantation Cornbread Food

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
• Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
• Mix soda, baking powder, salt and sugar with cornmeal.
• Add buttermilk, eggs, and melted butter and mix well.
• Pour into the hot skillet and bake until golden brown, about 20 minutes.

REAL SOUTHERN CORNBREAD

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• 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.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• 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.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle. Butter an 8-inch-square baking pan.
• Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
• In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

SOUTHERN PLANTATION CORNBREAD

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. In a saucepan, combine the flour, half-and-half cream and 1/2 cup butter until smooth; heat over medium high heat, stirring occasionally until slightly thickened. Stir in cheese until thoroughly melted.
• 3. Add the sour cream to help cool the mixture, then add the whipping cream and beaten egg until blended. Add remaining melted butter; fold in corn muffin mix until well blended, then add the diced ham and mix until evenly distributed.
• 4. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 50-60 minutes or until set. (Do not overbake! This bread is very moist.)