Thin Corn Bread Recipes

LACY CORNBREAD

Steps:

• Mix the cornmeal, water and salt with a wire whisk making sure no lumps remain in the mixture. Set aside for a few minutes.
• Heat a flat griddle or skillet over medium heat.
• When the pan is hot, drizzle with one or two tablespoons of peanut oil tilting the griddle so that the entire surface is coated with oil.
• Ladle the batter by tablespoons onto the hot pan. Do not crowd the pan.
• When the edges begin to brown, turn the cornbread with a metal spatula and cook the second side. The cornbread cooks quickly, so watch to make sure it doesn't burn.
• Remove the cooked cornbread to paper towels to drain. Re-oil the skillet and stir the batter in between each batch of cornbread.

THIN AND CRISPY CORNBREAD

Steps:

• Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
• In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
• Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
• Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

THIN AND CRISPY CORNBREAD RECIPE

Steps:

• Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm. In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine. Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown. Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

THIN CORN BREAD

Steps:

• 1. Pre-heat oven 425 degrees, rub a cast iron pan with a little shortening . Place butter in pan and put in oven to melt
• 2. WISK ALL DRY INGREDIENTS TO COMBINE EXCEPT PEPPER
• 3. ADD THE REST OF INGREDIENTS PLUS MELTED BUTTER FROM PAN STIR TILL COMBINED, POUR EVENLY INTO PAN. Sprinkle with pepper over top.
• 4. BAKE 12-14 MINUTES.