Stone Ground Cornbread Recipes

SOUTHERN CORNBREAD

Steps:

• Preheat the oven to 375°F.
• Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
• Mix soda, baking powder, salt and sugar with cornmeal.
• Add buttermilk, eggs, and melted butter and mix well.
• Pour into the hot skillet and bake until golden brown, about 20 minutes.

UNCLE BILL'S HOT WATER CORNBREAD

Steps:

• Heat oil in a cast iron skillet over medium heat. Bring water to a boil in a saucepan.
• Place cornmeal in a bowl. Slowly pour boiling water into the cornmeal; stir until smooth. Mix seasoned salt into the batter.
• Drop batter with a spoon into the hot oil. Fry until edges are brown, about 5 minutes; flip over bread. Flatten with spatula; fry until bread is cooked through and edges are brown, about 5 minutes. Drain on a paper towel.

STONE-GROUND CORNBREAD

Steps:

• Preheat oven to 375°F. Butter 11x7x2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top.
• Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.)

GRANDMA'S BUTTERMILK CORNBREAD

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.

STONE-GROUND CORNBREAD RECIPE

Steps:

• Preheat oven to 375 degrees. Butter 11- by 7- by 2-inch metal baking pan. Whisk cornmeal, flour, salt, baking powder, and baking soda in medium bowl to blend. Whisk milk and egg in small bowl to blend. Add milk mixture and melted butter to cornmeal mixture and stir just until blended. Transfer batter to prepared pan; smooth top. Bake cornbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool in pan 10 minutes. Turn cornbread out onto rack and cool completely. (Can be made 1 day ahead. Wrap cornbread in foil and store at room temperature.) This recipe yields 1 loaf.