CORNBREAD RECIPE USING SELF RISING CORNMEAL RECIPES

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BUTTERMILK CORNBREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Buttermilk Cornbread Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 30 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal 
2 1/2 to 3 cups well-shaken buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

SOUTHERN CORNBREAD | JUST A PINCH RECIPES



Southern Cornbread | Just A Pinch Recipes image

Such a delightful change from traditional cornbread! If you are "Team Savory" for cornbread and not into sweet cornbread, you'll adore this recipe. It's fluffy, tender, and literally melts in your mouth. Creamed corn and sour cream keep this from being dry. Heating the cast iron skillet in the oven with oil is the way most Southerners make cornbread and it makes the edges crispy. This will be perfect with beans, soups, chili, or just for snacking.

Provided by Natalie Loop @KitchenLooper

Categories     Savory Breads

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 9

1/2 cup(s) vegetable oil
1/4 cup(s) vegetable oil (reserved for pan)
3/4 cup(s) self-rising flour (Martha White)
1 cup(s) self-rising cornmeal (Martha White)
1 cup(s) sour cream
2 - eggs
1 cup(s) cream style corn
1 cup(s) grated sharp cheddar cheese
1/2 teaspoon(s) cayenne pepper (optional)

Steps:

  • Preheat oven to 375 degrees and grab a cast iron pan. (I use a No. 8 or No. 10 cast iron skillet.) Pour 1/4 c of vegetable oil into pan and place in the oven.
  • While the pan is heating up with the oil, mix all ingredients together using a wooden spoon.
  • Pour batter into the hot skillet.
  • Return to oven at bake until golden; approximately 30 mins.

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