Steven Satterfields Cornbread Recipes

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

CORNBREAD

Steps:

• Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.
• In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not overmix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

STEVEN SATTERFIELD'S CORNBREAD

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.
• In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.
• Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.