LACY CORNBREAD
Southern Fried Lacy Cornbread is thin and oh so crispy! It's made with only four ingredients and is perfect with vegetables, soups, and stews.
Provided by Lana Stuart
Categories Breads
Time 20m
Number Of Ingredients 4
Steps:
- Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
- Heat a flat griddle or skillet over medium heat.
- When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
- Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
- When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn't burn.
- Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.
Nutrition Facts : ServingSize 1, Calories 79 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, Sodium 146 mg, Fiber 2 g, SaturatedFat 1 g, Sugar 1 g
SWEET CORNBREAD
For all those cornbread lovers who want a cross between cornbread and cake, this is it -- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.
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
THIN CORN BREAD
My mother made a lot of corn bread it was the thin kind I make it that way too but I have added a little jack cheese.
Provided by sandra parker
Categories Other Breads
Time 25m
Number Of Ingredients 11
Steps:
- 1. Pre-heat oven 425 degrees, rub a cast iron pan with a little shortening . Place butter in pan and put in oven to melt
- 2. WISK ALL DRY INGREDIENTS TO COMBINE EXCEPT PEPPER
- 3. ADD THE REST OF INGREDIENTS PLUS MELTED BUTTER FROM PAN STIR TILL COMBINED, POUR EVENLY INTO PAN. Sprinkle with pepper over top.
- 4. BAKE 12-14 MINUTES.
QUICK CORN BREAD
Steps:
- Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
- In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
LOW FAT CORNBREAD
Delicious cornbread that won't clog your arteries. I've adopted this recipe as it didn't have a loving owner. I have made it myself and you can read my comments in my review! I have updated the cooking time and added optional ingredients.
Provided by -Sylvie-
Categories Breads
Time 25m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a medium mixing bowl, combine dry ingredients.
- Stir in yogurt and eggs. If using stir in corn and jalapeno peppers.
- Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
- Bake for approximately 20 minutes.
- Best served warm.
EXCELLENT AND HEALTHY CORNBREAD
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.
Provided by MUSCHI7
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
- In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
Nutrition Facts : Calories 76.3 calories, Carbohydrate 13.6 g, Cholesterol 31.4 mg, Fat 1.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 281.2 mg, Sugar 5.9 g
More about "thin corn bread food"
EXTRA CRISP AND THIN SOUTHERN CORNBREAD - RB AND MINDY
From rbandmindy.com
Estimated Reading Time 2 mins
EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
From blessthismessplease.com
BEST PAN FRIED CORNBREAD (HOE CAKES / JOHNNY CAKES)
From izzycooking.com
SOUTHERN FRIED LACE CORNBREAD - THE BUTTERED HOME
From thebutteredhome.com
BEST CRISPY SOUTHERN CORNBREAD RECIPE (5TH …
From healthychristianhome.com
OUR BEST CORNBREAD RECIPES - FOOD & WINE
From foodandwine.com
THE CORNBREAD RECIPE THAT CONVINCED MY MOTHER TO …
From southernliving.com
THIN & CRISPY LACE HOECAKE CORNBREAD RECIPE - PAULA DEEN
From pauladeen.com
SIMPLE SOUTHERN STYLE CORNBREAD RECIPE - SOUTHERN …
From southernhomeexpress.com
HOW TO MAKE THIN CORNBREAD - BAKING KNEADS, LLC
From bakingkneads.com
25 HOMEMADE CORNBREAD RECIPES FOR EVERY MEAL - FOOD …
From foodnetwork.com
Author By
HOT WATER CORNBREAD : TASTE OF SOUTHERN
From tasteofsouthern.com
67 CORNMEAL RECIPES INCLUDING THE BEST CORNBREADS, CORN
From epicurious.com
THE BEST CORNBREAD RECIPE - BROWN EYED BAKER
From browneyedbaker.com
LACEY CORNBREAD AKA HOT WATER CORNBREAD | SYRUP AND BISCUITS
From syrupandbiscuits.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