PICTURE OF CORNBREAD RECIPES

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CORN PONE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Corn Pone Recipe: How to Make It - Taste of Home image

My husband's grandmother gave me this corn pone recipe years ago. She always made it with bacon drippings, which is heavenly, but if you're trying to be a little more health-conscious, you can use canola oil or a combination of the two. I cook it until it's crisp almost all the way through. It's delicious hot, warm or cold. —Tina Quiggle, LaGrange, Georgia

Provided by Taste of Home

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 5

1/2 to 3/4 cup canola oil or bacon drippings
2 cups yellow or white cornmeal
1 teaspoon salt
1-1/4 cups water
Optional: Butter and honey

Steps:

  • Preheat oven to 375°. Add oil to a 12-in cast iron or oven-proof skillet; place in oven. In a large bowl, whisk together all cornmeal, salt and water. Mixture will be thick. Carefully spread mixture evenly in skillet, spooning some of the oil on top of batter. Bake until edges start to brown, about 35 minutes. To serve, break into pieces and serve with butter and honey if desired.

Nutrition Facts : Calories 215 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 238mg sodium, CarbohydrateContent 25g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SKILLET CORNBREAD RECIPE : TASTE OF SOUTHERN



Skillet Cornbread Recipe : Taste of Southern image

Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? We think so. It just seems to give it more of a crust on the bottom and sides and, that's the part that has more flavor. Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar. It probably depends more on whether your mother or grandmother used it in her recipe. So, what's your opinion?

Provided by Steve Gordon

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 8

1-1/2 – Cups of Buttermilk
1 – Cup of Self-Rising Cornmeal
1 – Cup of Self-Rising Flour
1 – Stick of Butter
2 – Medium Eggs
1/3 – cup of Sugar
1 – teaspoon of Baking Soda
1/2 – teaspoon of Salt

Steps:

  • Preheat oven to 400º, heat the cast iron skillet at the same time.
  • In a medium sized mixing bowl….
  • Add Cornmeal
  • Add Flour
  • Add Sugar
  • Add Salt
  • Add Baking Soda, whisk all the dry ingredients together.
  • Crack 2 Eggs into a measuring cup or small bowl.
  • Add 1-1/2 cups of Buttermilk, whisk wet ingredients together.
  • Remove hot skillet from oven, add one stick of Butter and let melt.
  • Add the Egg and Buttermilk mixture to the dry ingredients.
  • Pour all but 2 Tablespoons of melted butter into the mixture.
  • Stir the ingredients just enough to mix them together. Don’t overmix, some lumps in the batter are desired.
  • Pour the batter into the cast iron skillet.
  • Bake at 400º for about 25 minutes.
  • Test for doneness by inserting a wooden toothpick or skewer. If it comes out clean, bread is done. If it doesn’t come out clean, return the bread to the oven and cook a few minutes longer.
  • Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool
  • Slice warm, serve and Enjoy.

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