Cream Of The Crop Cornbread Recipes
CREAM OF THE CROP CORNBREAD
This Southern-style buttermilk skillet cornbread gets a flavor boost from homemade creamed corn and stone-ground cornmeal.Although there are few things I love more than sitting in a dark closet with a big spoon and an entire batch of creamed corn, occasionally I make extra specifically to use in this bread, which is pretty much the best skillet cornbread I've ever made.And no, using stone-ground cornmeal isn't me just being all foodie and stuff. "Stone-ground" means slowly ground, and that means low heat and preserved flavor. "Stone-ground" also means coarse, and that supplies a toothsome texture to this bread, which is satisfying enough to serve as a main course...that's right, bread as a main course.Both U.S. standard and metric measurements are listed, but for deliciously consistent results, go metric.This recipe first appeared in Season 2 of Good Eats.
Provided by Level Agency
Categories Breads
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 425ºF and place a 10-inch cast-iron skillet in the middle of the center rack.
- Whisk the cornmeal, salt, sugar, baking powder, and baking soda together in a large mixing bowl.
- In a medium bowl, whisk together 1 cup of the buttermilk, the eggs, and creamed corn.
- Add the wet ingredients to the dry ingredients and whisk to combine. If the batter seems a little thick, add a bit more of the buttermilk.
- Pour the oil into the hot skillet and carefully swirl to coat. Pour in the batter and jiggle the pan to evenly distribute. Bake until the bread is golden brown and springs back when touched, or a digital instant-read thermometer inserted in the center of the bread registers 200 to 205°, about 20 minutes.
- Remove from the oven and let cool for several minutes. Place an inverted dinner place on top of the bread and flip it out of the skillet.
- Serve with butter.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CREAM CORNBREAD
I love cornbread with soups & chili or anything else I can think to serve it with. I have even served corn bread for breakfast. One evening while preparing the corn bread recipe I use on the back of the Quaker Corn Meal box I found myself inspired to add ingredients and what resulted was the following. It was so good I just had to share.
Provided by Kewlgranny
Categories Quick Breads
Time 40m
Yield 12 Wedges, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400°F
- Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
- Combine dry ingredients.
- Stir in milk, oil and egg, mixing until dry ingredients are moistened.
- Gently blend in corn, pepper, onion, and chili peppers.
- Pour into the casserole dish and top with shredded cheese.
- Bake for 25-30 minutes.
- Let set at least 10 minutes before cutting and serving.
- Cut into 12 wedges.
Nutrition Facts : Calories 198.2, Fat 6.8, SaturatedFat 1.7, Cholesterol 5.3, Sodium 612.7, Carbohydrate 30.4, Fiber 1.9, Sugar 6.8, Protein 5.6
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