SOUTHERN SMOKEY BACON AND HONEY CORNBREAD
Some of my best memories was spending time with family around the supper table.. There was always plenty of food and cornbread was a staple for dinner and supper. Leftovers became a treat for the kids with homemade jams or a slice of fresh tomato right off the vine. The recipe varied from family to family.. This recipe is from my mom Nellie.. always a Sunday treat.
Provided by Terry Appa @cheffterr
Categories Savory Breads
Number Of Ingredients 14
Steps:
- The night before baking the cornbread, soak cornmeal in the buttermilk. I cover and leave it at room temperature overnight.
- The next day, I cook, drain, and crumble the cooled bacon saving the bacon fat to season my pan.
- Preheat the oven to 350 degrees F. Sift flour,baking powder,baking soda, and salt into bowl. Stir in white and brown sugars getting rid of any lumps from brown sugar.
- In a small bowl dissolve the honey in the warm melted butter then add the slightly beaten eggs add to the soaked cornmeal.
- Add wet mixture to dry mixture and stir in corn stir until combined and batter is smooth.
- I use a 10 in. iron skillet or a 13x9 in baking dish. add the bacon fat and place in your preheated oven a couple of mins until it has melted and pan is hot.. Pour batter in center of hot pan, make sure batter is even in corners, sprinkle bacon evenly over batter pressing gently into the batter. Bake 30 mins or until a toothpick comes out clean in the center. I allow bread to cool about 20 mins before slicing. Enjoy.. :)
SOUTHERN BACON FAT CORNBREAD
I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one."
Provided by Bev I Am
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
- Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
- Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.
SOUTHERN STYLE CORNBREAD
Purists will recoil in horror because as my Texan friend told me "no self respecting Southern woman would ever put sugar in her cornbread recipe" but even she admitted this is good and could not believe there was sugar in it. This bread is thin and crusty yet still tender and moist. It's nice and savory, not sweet like Northern corn breads which tend to taste like cake. This is from Cook's Illustrated.
Provided by MarielC
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
- Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
- Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.
- Note: Though it is preferable to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.
Nutrition Facts : Calories 97, Fat 3.5, SaturatedFat 1.2, Cholesterol 26.2, Sodium 271.9, Carbohydrate 14.1, Fiber 1.1, Sugar 2.3, Protein 2.8
SMOKED BACON & ONION SWEET CORNBREAD
This cornbread is done in true southern style. I'll take it even further and say Texas Style! You cook the cornbread in the same cast iron skillet that you cooked the bacon, leaving the bacon grease in the skillet. Then you cook it and serve it in the same cast iron skillet. What a delicious crust this makes!
Provided by Curt Despres
Categories Breads
Time 1h15m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine the cornmeal, flour, baking soda, salt and sugar. Sift together until thoroughly mixed.
- In a 12 inch cast iron skillet, fry up your 4 strips of thick cut bacon. Chop them up into small pieces and put them into separate mixing bowl.
- Chop the green onions and add them to the mixing bowl with the bacon. Now add in the milk, eggs and 2 tablespoons of the bacon grease.
- Now pour the wet ingredients into the larger mixing bowl with the dry ingredients and thoroughly mix these together. Set the batter aside.
- Get your smoker going. You'll want to get this hotter than you usually do. We'll need it up to about 375. Put your cast iron skillet in right away, so it's good and hot when you pour the batter inches I used apple wood for this cornbread, but you can use what ever wood you prefer.
- Note: Remove the water pan to allow more heat. I also had to open the side door on my Webber Smoky Mountain vertical smoker a couple of times to get it hot enough. It would start dropping back down towards 350, then I would open the door again for about 1 minute to get it moving back up.
- Once it's up to temperature, pour the batter into the skillet, close it up, and maintain this temperature as best as possible. (If you have an electric smoker, this shouldn't be any problem!).
- This should take about a half hour to cook. Stick a toothpick into the center of the cornbread. If it comes out clean, it's done. Another indicator of it being done is that the sides should start pulling away from the pan.
- Take it off and serve it up in the skillet. It will stay nice and warm sitting in the skillet!
Nutrition Facts : Calories 269.2, Fat 9, SaturatedFat 3.5, Cholesterol 58.7, Sodium 616.8, Carbohydrate 41.6, Fiber 2.5, Sugar 12.9, Protein 6.5
CORNBREAD... SOUTHERN BACON CORNBREAD
Went to a garage sale and this lady has a great collection of cooking books. So I purchased one called Cooking from the cupboard. Meals in minutes from your cupboard. Couldn't beat the price .50 for a hardback cook book with over 200+ recipes. This recipe is making corn bread from scratch,,,,no Jiffy Mix here!
Provided by Timothy H.
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Coat an 8x8 baking dish or use your cast iron corn bread skillet.
- In a large bowl mix in the cornmeal, flour, bacon bits, baking power, salt and pepper.
- In a medium bowl, whisk together the egg, milk, honey, brown sugar and oil. Stir in the corn. Pour into dry ingredients and stir until completely moistened, do not over mix.
- Pour into prepared baking dish or cast iron pan and bake for 25 minutes or until golden brown. Cool on a wire rack for 10 minutes. Serve.
Nutrition Facts : Calories 234.1, Fat 5.4, SaturatedFat 0.8, Cholesterol 28, Sodium 312, Carbohydrate 42.9, Fiber 2.4, Sugar 11.6, Protein 5.8
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