Frank Stitts Corn Bread Recipes

PERFECTLY SWEET CORNBREAD

Steps:

• Preheat oven to 350°F Grease 8-inch square baking pan.
• Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
• Pour into baking pan. Bake for 35 minutes or until wooden pick comes out clean.
• For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

FRANK STITT'S CORN BREAD

Steps:

• Preheat the oven to 450°.
• Preheat an 8-to9-inch cast-iron skillet in the hot oven.
• Add cornmeal and flour to a large bowl; stir in the milks, a little at a time, mixing with a large wooden spoon; the batter will be quite loose.
• Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
• Remove the skillet from the oven; pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine.
• Add the egg and stir to combine.
• Pour the cornmeal mixture into the hot skillet and immediately place it in the oven.
• Bake for 20-30 minutes, until golden brown.
• Remove from the oven and unmold; serve hot.

CRACKLIN' CORNBREAD

Steps:

• Preheat the oven to 450 degrees F. Heat a cast-iron skillet over low heat until warmed through. Meanwhile, grind or cut the bacon into a small dice. Spread over pan evenly. Cook over medium-low heat, stirring frequently so that it doesn't burn, until the fat is rendered and the bits of bacon are crispy, 4-5 minutes. Drain the bacon in a strainer, reserving the fat to use in the recipe. (You will need 5 tablespoons.) Place skillet into the preheated oven to heat.
• In a mixing bowl, whisk together the buttermilk, eggs, and salt. Slowly whisk in 3 tablespoons of the bacon fat. In a separate bowl, combine the cornmeal, salt, baking soda, baking powder, and bacon bits. Stir the dry ingredients into the wet ingredients, just to combine.
• Move the skillet from the oven to the stove, placing it over low heat to keep it hot. Add 2 tablespoons of the reserved bacon fat to the skillet and swirl to coat the bottom. Pour the batter into the center of the skillet, distributing it evenly. It should sizzle. Cook on the stove over medium heat until the edge is golden and pulling away from the pan, 1-2 minutes.
• Bake the cornbread until a toothpick placed in the center comes away clean, about 20-30 minutes. Optional: Rub a bit of lard on top of the finished cornbread and broil until golden and sizzling (less than one minute).
• Serve in the skillet or flip out of the pan onto a plate. Slice into wedges and serve hot.

FRANKS AND CORNBREAD

Steps:

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

CORN BREAD

Steps:

• Preheat the oven to 450°F.
• Preheat an 8- to 9-inch cast-iron skillet in the hot oven.
• Place the cornmeal and flour in a large bowl and stir in the milks a little at a time, mixing with a large wooden spoon. The batter will be quite loose.
• Meanwhile, add the bacon fat to the preheated skillet, return it to the oven, and heat until the fat is very hot, about 5 minutes.
• Remove the skillet from the oven. Pour all but 1 tablespoon of the hot fat into the cornmeal mixture and stir to combine. Add the egg and stir to combine. Pour the cornmeal mixture into the hot skillet and immediately place it in the oven. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and unmold. Serve hot.