Tag Archives: cornbread

Cornbread #3 (Gluten free)

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Uses extra egg and cornstarch as a binder, in place of flour. Yields a tender, moist, crumbly crumb with a luxurious crispy crust.

For best results bake in a 10″ cast iron skillet, preheated in the oven for at least 10 minutes.

Ingredients

  • 2 cups coarse ground yellow corn meal
  • ¼ cup cornstarch
  • 1 tbsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup sour cream
  • 6 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter to grease pan

Directions

Place a 10 inch cast iron skillet in the over and preheat to 425°F.

Melt 6 tbsp of butter in a microwave oven on low heat, being careful not to break the emulsion.

Combine corn meal, corn starch, baking powder, baking soda, and salt in a 3 quart mixing bowl. Whisk to combine.

In a separate bowl, lightly beat the eggs with a pinch of salt until smooth. Combine with buttermilk, sour cream.

Chop the remaining butter into small cubes. Set aside.

When the oven has been at temperature for 10 minutes, pour the butter and wet ingredients over the dry ingredients, and fold several times to a rough, slightly lumpy batter. Do not over mix.

Swirl the butter cubes in the preheated skillet, coating the bottom and sides well. Pour the batter into the skillet, scraping down the bowl with a rubber spatula. Return the skillet to the oven.

Bake at 425°F for 20 to 25 minutes, until a toothpick draws clean from the center of the pan.

Dixie sweet cornbread

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Makes an airy, moist cake.

Ingredients

  • 3 tablespoons of bacon fat, butter, shortening, oil or a combination for greasing the pan
  • 1-1/2 cups of all purpose white or yellow cornmeal
  • 3 tablespoons of all purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of buttermilk
  • 1/2 cup of sour cream
  • 3 tablespoons unsalted butter, melted
  • 1 (15 ounce) can of creamed corn
  • 2 large eggs, beaten

For a savory cornbread, optionally add:

Preheat a 10” cast iron skillet to 450°F while preparing the ingredients. Combine dry ingredients in a medium mixing bowl and whisk together. Combine wet ingredients in a second bowl and whisk together. If melting butter, reserve
in a separate bowl until combined.

When the cast iron is heated, pour wet ingredients over dry and stir with a silicone spatula until just combined. Grease the hot skillet with lard or vegetable oil and pour in batter. Bake 20-25 minutes at 450°F, or until a toothpick draws clean. Turn out onto a cooling rack.

Adapted from http://www.deepsouthdish.com/2012/10/buttermilk-sour-cream-cornbread.html