NO-FLOUR CORNBREAD
This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing.
Provided by AzArlie
Categories Breads
Time 26m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
- Mix with large spoon or whisk.
- Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
- Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
- Pour entire mixture into the skillet.
- Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
- Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
- Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
- Serve hot, with plenty of butter. Or margarine, if you insist.
THE 35 BEST WAYS TO COOK CORNBREAD
This collection of easy Cornbread Recipes will give you so many variations on the classic Southern side dish. For a tasty start, try our Bacon Cheddar Jalapeño Cornbread:
Provided by GypsyPlate
Categories Side Dishes
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
- Melt butter and mix with milk and eggs in a bowl.
- In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.
- Add wet mixture to the bowl and mix well with a fork.
- Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
- When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.
FAVORITE "NON-CRUMBLE" CORNBREAD
My husband says a pot of his chili just isn't the same without my cornbread. My little brother spent all day in the kitchen making this recipe when he was 9 because he didn't like crumbly cornbread.
Provided by janetgran51
Categories Quick Breads
Time 35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet.
- Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
NO CRUMBLE CORNBREAD
Steps:
- Melt butter. Add sugar and stir well. Add eggs and beat. Combine buttermilk and baking soda. Stir this mixture into sugar mixture. Add remaining ingredients and stir till blended. Pour into 8-inch square pan or muffin tins and bake at 375 for 30 minutes.
Nutrition Facts : Calories 3587 calories, Fat 196.474386809829 g, Carbohydrate 441.813204119273 g, Cholesterol 507.650000323422 mg, Fiber 16.3608338075782 g, Protein 36.3409500638405 g, SaturatedFat 120.422086745917 g, ServingSize 1 1 Serving (1187g), Sodium 1900.4346680528 mg, Sugar 425.452370311695 g, TransFat 14.2273666782314 g
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