GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Provided by Carla Hall
Categories Side Cornmeal Buttermilk Bacon Bread Bake Quick & Easy
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
- Whisk the wet ingredients into the dry ingredients.
- Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
- Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
COUNTRY SKILLET BACON CORN BREAD
Get a jump start on this Country Skillet Bacon Corn Bread with corn muffin mix-then add thick-cut bacon, frozen corn and buttermilk for even more flavor.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Mix first 5 ingredients in large bowl. Add remaining ingredients; stir just until blended.
- Pour into 12-inch cast iron skillet.
- Bake 18 to 20 min. or until golden brown. Cool slightly.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SOUTHERN BACON FAT CORNBREAD
I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one."
Provided by Bev I Am
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
- Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
- Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.
JALAPENO-BACON SKILLET CORNBREAD
Doug Melkovitz thought he might be sitting on an award-winning recipe: His mother's cornbread was always a hit with friends, and he had improved on it with bacon and jalapenos. But entering a competition - and cooking for thousands - freaked him out and kept him from entering year after year. "What finally made me do it was coming up with a team," Doug says. He and friends Patrick Cowan and Cassie Toro formed a crew, Men Do It Batter With a Girl, and the trio took top honors.
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there's not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
CHEESY BACON JALAPENO SKILLET CORNBREAD
After some trial and error, this is by far my favorite cornbread recipe. It's spicy, moist, and the cast iron skillet gives it a lovely crispy brown crust, plus bacon! Also I love that it doesn't use buttermilk because I hate buying it just for cornbread. And it's gluten-free.
Provided by Megan
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
- Cook jalapeno peppers in the bacon grease over medium heat until lightly browned, about 5 minutes.
- Combine cornmeal and skim milk together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
- Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers, 1/2 cup pepperjack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon.
- Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 18 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 39.8 g, Cholesterol 113.3 mg, Fat 20 g, Fiber 3.1 g, Protein 14.2 g, SaturatedFat 10.2 g, Sodium 808.4 mg, Sugar 7.8 g
SKILLET CORNBREAD
Steps:
- HEAT the oven to 450°F. Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings. Heat the skillet in the oven for about 10 minutes.
- COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.
- STIR in the cornmeal, flour, baking powder, and salt. The batter should be creamy and pourable like pancake batter. If it seems too thick or thickens while the oven and skillet heat, stir in a little water.
- POUR the batter into the hot skillet. Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.
- Corn Cakes
- You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork. Heat a greased griddle over medium heat. For each corn cake, pour about 1/4 cup of the batter onto the hot griddle. Flip when the edges are dry and the bottom side is a deep golden brown. The recipe will make about 12.
- Note
- You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
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BACON CORNBREAD - THE COUNTRY COOK
From thecountrycook.net
5/5 (3)Total Time 40 minsCategory Breads, Side DishCalories 350 per serving
- Add the bacon to a 9-inch cast iron skillet and cook until done, transfer the bacon to a cutting board and chop into small pieces.
- Reserve the bacon fat, but measure it out. If you don’t have at least 3 tablespoons, make up the difference with butter. Discard any bacon fat over 3 tablespoons.
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- Place the bacon in a cold cast iron skillet and set over medium heat. Cook until the fat renders out and the bacon is crispy. Remove bacon with a slotted spoon and set aside. Remove the pan from heat.
- To make the batter, stir together the cornmeal, flour, sugar, baking powder, and salt. Melt 2 tablespoons of butter in the microwave, and stir the melted butter, buttermilk, and eggs into the batter. When batter is mixed, fold in most of the crispy bacon and grated cheese, reserving a little to sprinkle over top.
- Add two more tablespoons of butter to the cast iron skillet with the bacon fat. Melt the butter over medium heat and swirl it around the pan.
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