Groovy Colored Grit Cornbread Recipes

OLD-FASHIONED STYLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
• While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
• Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
• Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
• Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
• Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

ALL-CORN CORNBREAD

Steps:

• Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
• Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
• In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.
• Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.
• Bake until the cornbread is golden brown and springs back when touched, 25 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.
• Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.

CORN GRITS CORNBREAD

Steps:

• (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
• Preheat oven to 425°F.
• Combine the dry ingredients (except the soda).
• Stir the baking soda into the buttermilk and add that to the dry ingredients.
• Add eggs and melted butter. Stir together and pour into a 9x9 pan.
• Bake for 20 minutes.

GROOVY-COLORED GRIT CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease a 9 x 13-inch metal baking pan (I have also successfully used a muffin tin which worked great).
• Whisk together cornmeal, flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Beat together eggs, buttermilk and melted butter and add to cornmeal mixture, stirring just until blended. Add vegetables and cheese and stir just until combined.
• Spread evenly in prepared pan and bake for 35 minutes or until a knife or toothpick inserted in the center comes out clean.
• Cool for 15 minutes in pan on a wire rack, and cut into squares.

GRITS CORNBREAD

Steps:

• Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
• In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
• In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
• Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
• Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.

COCONUT-GINGER CURRY NOODLE BOWL SAUCE

Steps:

• In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
• Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
• Remove from heat and serve over the vegetables, noodles and protein of your choice.

QUICK CORNBREAD

Steps:

• Heat oven to 400°F
• Grease a 9 inch round pan or 8 inch square pan.
• Stir dry ingredients together in a large bowl.
• In another bowl, beat eggs and stir in milk, honey, and butter.
• Pour wet mixture into the dry ingredients and stir just enough to moisten.
• Turn batter into pan and bake for 25-30 minutes, or a pick inserted in the center comes out clean. Cut into 9 squares or wedges and serve warm.