SELF RISING CORNMEAL CORNBREAD RECIPES
SOUTHERN CORNBREAD | JUST A PINCH RECIPES
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
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.
SOUTHERN FRIED CORNBREAD | JUST A PINCH RECIPES
Great if you don't want to start the oven
Provided by Sheila D @ditzybug59
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy
- Heat oil in skillet and drop by spoonfuls into oil
- Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side.
- Place on plate with paper towels and blot any excess oil.
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- 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.
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