FIREHOUSE CORNBREAD BY THE 3S
I came up with this during my previous life as a firefighter after finding myself having to repeat my more popular recipes over and over. This one is easy to communicate and even easier to remember, since all of the measurements are in multiples of 3, which explains some of the more arcane measurements! A triple recipe, of course. I use this recipe both to serve with soup or chili, as well as the foundation for Nana's cornbread turkey stuffing. Enjoy!
Provided by CestJacque
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 43m
Yield 27
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 15x10x2-inch baking pan.
- Whisk flour, cornmeal, sugar, baking powder, and salt together in a bowl; stir in milk, vegetable oil, and eggs until batter is evenly combined. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 33 minutes.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 31.7 g, Cholesterol 23.4 mg, Fat 9.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 218 mg, Sugar 9 g
HERE'S THE OUTLAW CHEF'S "RIO GRANDE CORNBREAD"
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 1h25m
Yield about 10 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high.
- Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
- Preheat the oven to 350 degrees F.
- Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. While this is going on, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving
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.
REDSTONE RESTAURANT FAMOUS CORNBREAD WITH MAPLE BUTTER
This recipe is the original recipe from the great Redstone restaurant in Minneapolis, Minnesota. They are well known for their delicious cornbread and Maple Butter. Absolutely the best cornbread you'll ever taste!!!
Provided by Korissacook
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Mix together all ingredients in the order given.
- Pour into greased 8" or 9" iron skillet.
- Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
- Serve warm with Maple Butter.
- MAPLE BUTTER:.
- Allow butter to soften to room temperature.
- In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
- Slowly drizzle syrup into mixture until well blended.
CAMPFIRE CAST IRON CORNBREAD
It doesn't get better than a deep pan of cornbread cooked over coals in a cast-iron skillet old-timey style. Here's my own super-moist recipe, with additional instructions if you prefer to use your oven. Serve with butter, honey, your favorite jam, or molasses.
Provided by Elisa Gale
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground.
- Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes.
- Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid.
- Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 41.5 g, Cholesterol 69.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 6.4 g, Sodium 506.6 mg, Sugar 15.3 g
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