Aldens Grandmothers Cornbread Recipes

EMERIL'S CORNBREAD, KICKED-UP

Steps:

• Preheat the oven to 450 degrees F.
• Set a 10-inch cast-iron skillet over medium heat and add the bacon to it. Render the bacon, stirring often until the fat has rendered out, and the meat is caramelized, about 5-6 minutes. Use a slotted spoon to remove the bacon from the pan and set aside. Remove the pan with the bacon fat in it from the stove and place in the oven. Turn off the fire on the stove.
• While the pan heats up in the oven, in a medium-sized bowl, combine the cornmeal, baking powder, baking soda, salt, pepper, cheddar cheese, green onions and the rendered bacon and mix well. In a small bowl combine the buttermilk, egg and melted butter. Add to dry ingredients and stir just to combine.
• Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

ALDENS GRANDMOTHERS CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, egg, and melted butter. Add to dry ingredients and stir just to combine. Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

ALDEN'S GRANDMOTHER'S CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly.
• Place skillet in the oven to heat.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.
• In a small bowl, combine the buttermilk, egg, and melted butter.
• Add to dry ingredients and stir just to combine.
• Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top.
• Let sit for 5 minutes, then turn out onto a cutting board.
• Cut into wedges and serve hot with butter on the side.

GRANDMA'S OLD-FASHIONED CORNBREAD RECIPE - (4.2/5)

Steps:

• Preheat the over to 400 degrees fahrenheit. Combine powder, soda, salt, sugar, cornmeal and flour in a large bowl. Combine buttermilk and eggs in a bowl. Place your iron skillet in the oven and put the 2 tablespoons butter into the skillet to melt. (You can substitute a 8x8 pyrex but it's not the same) Pour the buttermilk and egg mixture into the flour mixture and mix until just combined. Then add the melted butter. The batter should be lumpy and just a bit on the dry side. Pour this mixture into the hot iron skillet then bake for 20 minutes or until a knife inserted into it comes out just shy of clean. The primary difference in this recipe is the addition of the sugar. It makes a a sweeter recipe. I also increase the cornmeal and decrease the flour because I like my cornbread to be a bit "cornier."

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
• Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
• Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.