Southern Style Skillet Cornbread Recipes

FRIED CORNBREAD (SOUTHERN STYLE)

Fried Cornbread (Southern Style) image

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Provided by Seasoned Cook

Categories Breads

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 3

Ingredients

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

Steps:

Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
Serve and enjoy this tasty bread!

SOUTHERN STYLE CORNBREAD

Southern Style Cornbread image

Purists will recoil in horror because as my Texan friend told me "no self respecting Southern woman would ever put sugar in her cornbread recipe" but even she admitted this is good and could not believe there was sugar in it. This bread is thin and crusty yet still tender and moist. It's nice and savory, not sweet like Northern corn breads which tend to taste like cake. This is from Cook's Illustrated.

Provided by MarielC

Categories Quick Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons bacon drippings (or 1 tablespoon melted butter and 1 teaspoon vegetable oil)
1 cup yellow cornmeal, preferably stone ground
2 teaspoons granulated sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup water, rapidly boiling
3/4 cup buttermilk
1 large egg, beaten lightly

Steps:

Adjust oven rack to lower middle position and heat oven to 450 degrees. Set 8-inch cast-iron skillet with bacon fat (or vegetable oil) in heating oven.
Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
Pour boiling water all at once into the 1/3 cup cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg. When oven is preheated and skillet very hot, stir dry ingredients into mush mixture until just moistened. Carefully remove skillet from oven. Pour hot bacon fat (or melted butter) from the skillet into the batter and stir to incorporate, then quickly pour batter into heated skillet. Bake until golden brown, about 20 minutes. Remove from oven and instantly turn cornbread onto wire rack; cool for 5 minutes, then serve immediately.
Note: Though it is preferable to make cornbread in a preheated cast-iron skillet, a 9-inch round cake pan or 9-inch square baking pan, greased lightly with butter and not preheated, will also produce acceptable results if you double the recipe and bake the bread for 25 minutes.

Nutrition Facts : Calories 97, Fat 3.5, SaturatedFat 1.2, Cholesterol 26.2, Sodium 271.9, Carbohydrate 14.1, Fiber 1.1, Sugar 2.3, Protein 2.8

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