Convection Oven Cornbread Recipes

CORN BREAD FOR 100 IN CONVECTION OVEN

Steps:

• Preset convection oven to 375 for 20 minutes + 5-10 minutes.
• "If you use a convection oven, the cornbread turns out lovly.".
• Spray inside of each SS hotel pan with oil.
• Mix together separetly the dry ingredients and wet ingredients.
• Combine and stir until lumps are gone.
• Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven.
• Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly.
• Cut into squares of 30 per pan.

TRADITIONAL SKILLET CORNBREAD

Steps:

• Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
• In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
• Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

OVEN-FRIED CORNBREAD

Steps:

• Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

OVEN-FRIED CORNBREAD

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!).

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.