Nees Angel Cornbread Recipes

THE BEST HOMEMADE CORNBREAD RECIPE

Steps:

• Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
• In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
• Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
• Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
• Serve hot.

NEE'S ANGEL CORNBREAD

Steps:

• Combine dry ingredients.
• In separate bowl, combine eggs, milk and oil.
• Mix wet ingredients in with dry ingredients and mix well.
• Pour into well greased cast iron skillet and bake at 400 for 20-25 minutes until outside in slightly brown and middle is set.
• You can make these in muffin cups or in cornstick pans also, but will need to adjust cooking time.

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

GRANNY NEEL'S COMPANY CORNBREAD

Steps:

• Preheat oven to 425 degrees F (for cast iron skillet) or 350 degrees F for baking pan. Rub the inside of a 10" cast iron skillet with shortening (not butter) and place in oven as it pre-heats. If using a 9x9 baking pan, grease well with shortening or spray with pan spray and set aside.
• Blend sour cream and eggs together with a fork until well mixed. Stir in oil and cream-style corn and gently combine. Add cornmeal and mix gently until there are no more lumps.
• Carefully remove hot skillet from oven and pour mix in skillet. If using 9x9 pan, gently pour batter into pan and smooth with a spatula.
• Place skillet or pan in oven and bake for approximately 25 minutes or until edges begin to brown and center develops small cracks. Remove from oven, cut into wedges or squares and serve hot with butter or apple butter.