MILK AND CORNBREAD RECIPES
SWEET MILK CORNBREAD RECIPE - FOOD.COM
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
- Mix together cornmeal, flour, sugar, salt, and baking powder.
- Beat egg, milk, and oil together to blend.
- Pour wet ingredients into dry ingredients just until blended.
- Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 301.4, FatContent 12.3, SaturatedFatContent 2.5, CholesterolContent 40.9, SodiumContent 414.5, CarbohydrateContent 42.4, FiberContent 2, SugarContent 8.6, ProteinContent 6.2
CORNBREAD & SWEET MILK RECIPE | SOUTHERN LIVING
I was thirteen years old and I'd just been dumped by Ted for another girl. Our relationship consisted of lengthy phone conversations and passed notes in the hallway, as well as his walking me to my bus stop. I stayed in my room crying and only emerged when I was sure everyone was asleep. I snuck into the kitchen and stared into the refrigerator. "I'll make you something," my dad said, walking into the kitchen. He stuffed a glass with cornbread and chilled whole milk, then topped it with honey. "Here, this will make it better." And it did.You can find more delicious recipes in Damaris Phillips' cookbook, Southern Girl Meets Vegetarian Boy: Down Home Classics for Vegetarians (and the Meat Eaters Who Love Them).
Provided by Damaris Phillips
Categories Desserts
Yield Serves 6
Number Of Ingredients 11
Steps:
- For the cornbread: Preheat the oven to 400°F. Put 1 tablespoon of the coconut oil in a 9-inch cast iron skillet. Place the skillet in the oven to heat.
- Whisk together the cornmeal, flour, baking soda, salt, and sugar in a large bowl.
- In a different bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir to combine. It will look lumpy. Add the remaining 5 tablespoons coconut oil and stir until smooth.
- When the skillet is heated, remove it very carefully from the oven and immediately pour in the batter. Some of it will start to cook at the edges immediately. This is what you want! Return the skillet to the oven and bake until the sides are golden and crispy and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before cutting.
- For the sweet milk: Put the milk and cream in a pitcher. Cover with plastic wrap and refrigerate until cold. when the cornbread is cool to the touch, cut a wedge. Place it in a 16-ounce drinking glass. Drizzle with honey and top with cold sweet milk. Enjoy!
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SWEET MILK CORNBREAD RECIPE - FOOD.COM
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
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