Lindas Cornbread Recipes
GINA'S CRUSTY CORNBREAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
- Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
- Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.
LINDA'S CORNBREAD
Make and share this Linda's Cornbread recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Breads
Time 40m
Yield 1 Pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir DRY ingredients together, set aside.
- Put day old biscuits in 13 x9 "pan, crumbled, with enough water to soften to a mush.
- Add dry ingredients.
- Add enough milk to make consistency of thick pancake mix.
- Take leftover bacon grease and pour into pan.
- Spoon bacon grease up from sides onto mixture like a glaze.
- Bake at 350 for 20-30 minutes until crust is brown and golden.
Nutrition Facts : Calories 173.5, Fat 2.1, SaturatedFat 0.5, Cholesterol 0.3, Sodium 206.9, Carbohydrate 36.7, Fiber 1.2, Sugar 16.9, Protein 2.6
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
INA'S CORNBREAD
Provided by Martha Stewart
Yield Makes one 10-by-7-inch bread
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees.
- Melt butter. Combine with buttermilk, milk, and egg. Sift together dry ingredients; add to buttermilk mixture and stir until just blended. Pour into buttered 10-by-7-inch dish.
- Bake for 35 to 45 minutes, until firm and golden.
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