Tillies Perfect Cornbread Food

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TILLIE'S PERFECT CORNBREAD



Tillie's Perfect Cornbread image

Make and share this Tillie's Perfect Cornbread recipe from Food.com.

Provided by gkkmom

Categories     Quick Breads

Time 40m

Yield 1 9X13 pan

Number Of Ingredients 8

2 cups sifted flour
1 teaspoon baking powder
2 cups cornmeal
2 cups milk
1/2 cup sugar
4 eggs
1 1/2 teaspoons salt
1/2 cup shortening

Steps:

  • Slightly beat eggs and milk.
  • Add dry ingredients and mix well.
  • Soften shortening in microwave and add to mixture.
  • Pour into well greased 9X13 pan and bake at 425 for 20-25 minutes.

THIN AND CRISPY CORNBREAD



Thin and Crispy Cornbread image

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

1/4 cup bacon drippings or vegetable oil
2 cups coarse cornmeal, preferably white, plus about 2 tablespoons extra for the skillet
1 1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 large egg
1 1/4 cups buttermilk, preferably whole
1/4 cup hot tap water

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

PERFECT CORNBREAD... EVERY TIME!



Perfect Cornbread... Every Time! image

Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!

Provided by QueenBof6

Categories     Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1/2 cup sugar, less if preferred
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 large egg, lightly beaten

Steps:

  • Preheat oven to 400°F.
  • Mix all dry ingredients in a large bowl.
  • Add wet ingredients and mix well.
  • Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
  • Bake for 18-23 minutes or until toothpick comes out clean.
  • DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
  • ENJOY!
  • You can also make these in corn stick pans, bake for 12 to 18 minutes.

Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2

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