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
EASY THIN CRISPY CORNBREAD
Number Of Ingredients 8
Steps:
- Grease skillet well. Dust bottom with a few flicks of cornmeal mix. Set aside.
- In a large mixing bowl, add the cornmeal mix, salt, nutritional yeast, buttermilk and sweet milk. Blend well.
- Pour into the well-greased cast iron skillet.
- Bake in a preheated 425 oven about 17-20 minutes or until the cornbread is show cracks and crevices on top and golden brown.
- Turn to broil (cornbread should be 12-18" from broiler) to brown top, optional.
- Remove the hot skillet. Careful! Flip cornbread out of skillet and on to a clean dish towel.
- Butter the top (which is really the bottom!). Slice and eat immediately!
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.
THIN AND CRISPY CORNBREAD RECIPE
Provided by MooK
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.
GRANNY'S FRIED CORNBREAD
Make and share this Granny's Fried Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 24m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Gently stir together all ingredients in a mixing bowl.
- Drop batter with a large spoon onto a hot, well greased griddle.
- Cook as you would for pancakes, turning to brown both sides.
- Serve with butter.
OVEN-FRIED CORNBREAD
Sam Jones's customers clamor for this simple cornbread, which is baked in pork fat for crisp edges. It's dense, rich, and packed with pure corn flavor.
Provided by Sam Jones
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
- Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
- Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).
FRIED CORNBREAD III
Make and share this Fried Cornbread III recipe from Food.com.
Provided by Dale Goodman
Categories Breads
Yield 1 batch
Number Of Ingredients 4
Steps:
- I use a self rising cornmeal mix for this.
- I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
- You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
- It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman
More about "thin and crispy cornbread food"
HOW TO MAKE EXTRA THIN AND CRISPY SOUTHERN CORNBREAD
From rbandmindy.com
Estimated Reading Time 3 mins
CRISPY CORNBREAD RECIPE BY MORMON.COOK | IFOOD.TV
From ifood.tv
THIN & CRISPY LACE HOECAKE CORNBREAD RECIPE - PAULA DEEN
From pauladeen.com
CRISPY SKILLET CORNBREAD – LAUREN GROVEMAN
From laurengroveman.com
IVY ODOM'S LACY CORNBREAD | SOUTHERN LIVING
From southernliving.com
THE BEST MOIST CORNBREAD - SWEET CORNBREAD RECIPE
From cupcakeproject.com
THIN AND CRISPY LACY CORNBREAD - LANA'S COOKING
From lanascooking.com
BEST CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION …
From healthychristianhome.com
CRISPY SKILLET CORN BREAD RECIPE | MYRECIPES
From myrecipes.com
CAST IRON SKILLET CORNBREAD {CRISPY EDGES!) LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
SOUTHERN CORN BREAD - COOKSTR.COM
From cookstr.com
CORNBREAD RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BUTTERMILK CORNBREAD - DAMN DELICIOUS
From damndelicious.net
THIN AND CRISPY CORNBREAD | RECIPE CART
From getrecipecart.com
CRISPY FRIED CORNBREAD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HONEY CORNBREAD (SWEET AND MOIST) | THE FOOD CHARLATAN
From thefoodcharlatan.com
CRISPY CORN BREAD RECIPE - COUNTRY LIVING MAGAZINE
From countryliving.com
THIN AND CRISPY CORNBREAD FOOD- WIKIFOODHUB
From wikifoodhub.com
LACEY CORNBREAD AKA HOT WATER CORNBREAD | SYRUP AND BISCUITS
From syrupandbiscuits.com
THIN CORNBREAD - RECIPE | COOKS.COM
From cooks.com
RECIPE: CRISPY CORNBREAD CHICKEN - FOOD NEWS
From foodnewsnews.com
67 CORNMEAL RECIPES, INCLUDING THE BEST CORNBREADS, CORN CAKES, …
From epicurious.com
SOUTHERN FRIED LACE CORNBREAD - THE BUTTERED HOME
From thebutteredhome.com
SHEET PAN CORNBREAD FOR A CROWD - KITCHN
From thekitchn.com
WHAT GOES GOOD WITH CORNBREAD (BEST 11 DISHES) - THE …
From theforkbite.com
SOUTHERN CORNBREAD RECIPE - FEAST AND FARM
From feastandfarm.com
OLD FASHIONED SKILLET CORNBREAD | BUTTERMILK CORNBREAD RECIPE
From blessthismessplease.com
EXTRA CRISP AND THIN SOUTHERN CORNBREAD - FOOD NEWS
From foodnewsnews.com
LACE CORNBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
THIN CRISPY FRIED CORNBREAD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MOIST & SWEET CORNBREAD: SO LIGHT & FLUFFY WITH CRISPY EDGES.
From bakingamoment.com
THIN CORNBREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY BUTTERMILK CORNBREAD (BEST SWEET CORNBREAD) - CAFE ... - CAFE …
From cafedelites.com
FRIED CORNBREAD, SOUTHERN STYLE - STACY LYN HARRIS
From stacylynharris.com
THE REAL CORNSTAR: THE BEST THINGS TO EAT WITH CORNBREAD
From gimmetasty.com
CRISPY CORN BREAD RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
SAVORY CORNBREAD WITH CHEDDAR & THYME - ONCE UPON A CHEF
From onceuponachef.com
SKILLET CORNBREAD RECIPE - SOULFULLY MADE
From soulfullymade.com
EXTRA CRISP AND THIN SOUTHERN CORNBREAD | CORN BREAD RECIPE, …
From pinterest.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love