Craig Claibornes Southern Cornbread Recipes

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl and set aside. Whisk the buttermilk and eggs together in a medium bowl, then fold it into the cornmeal mixture and set aside.
• Heat a 10-inch cast-iron skillet over high heat. Once smoking-hot, turn off the heat, add the butter and swirl it around to coat the pan as it melts. Pour the melted butter into the cornmeal mixture and stir to combine. Pour the cornmeal mixture into the hot skillet (you will hear a sizzling sound when pouring it into the pan) and bake until the edge is golden brown and the center bounces back when pressed with a finger, about 20 minutes. Serve warm or at room temperature.

CRAIG CLAIBORNE'S SOUTHERN CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, cornmeal, baking soda, and salt into a mixing bowl.
• Beat the eggs until foamy and stir them into the dry mixture.
• Stir in the buttermilk and 1 cup whole milk.
• Heat the butter in a 9 X 2-inch black skillet, and when it is very hot but not brown, pour in the batter.
• Carefully pour the remaining 1 cup whole milk on top of the batter without stirring.
• Place the dish in the oven and bake 50 minutes, or until set and baked through.
• Slice into wedges.

CORNBREAD

Steps:

• Heat oven to 400³F.
• Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
• Beat milk, butter and egg in large bowl with hand beater or wire whisk.
• Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
• Pour into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
• Serve warm if desired.