Best 3 Carla Halls Skillet Cornbread Recipes
Indulge in the Southern charm and delectable flavors of Carla Hall's Skillet Cornbread, a culinary masterpiece that combines the rustic simplicity of cornmeal with the golden goodness of butter and a symphony of aromatic herbs. This iconic dish, hailing from the heart of American soul food, promises a tantalizing journey for your taste buds.
Accompanying this classic cornbread recipe are three enticing variations that elevate the dish to new heights of culinary artistry. Embark on a flavor adventure with the tantalizing Jalapeno Cheddar Cornbread, where a fiery kick of jalapenos and the rich, gooey embrace of cheddar cheese create a harmonious balance of spice and creaminess.
For those seeking a touch of sweetness, the Blueberry Cornbread awaits, bursting with plump, juicy blueberries that dance upon a bed of fluffy cornbread, painting each bite with a burst of summery delight. Last but not least, the savory allure of the Bacon-Chive Cornbread beckons, where crispy bacon and aromatic chives intertwine with the cornbread's inherent goodness, resulting in a symphony of flavors that will leave you craving more.
SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY
My granny was a wonderful cook and would always make cornbread for Sunday suppers when we would visit her. She would wait until we arrived before starting on the dish, so every time I see the batter bubble, roll up the sides, and then hear that crackle and sizzle, I get nostalgic. Almost everything is sweeter in the South-the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
- Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
- Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
- In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.
- Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
- Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
- Serve the cornbread hot or warm with the sorghum butter alongside.
- Enjoy!
Nutrition Facts : Calories 415 calories, Carbohydrate 26 grams, Fat 33 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams
CARLA HALL'S SKILLET CORNBREAD
Use this cornbread to soak up yummy juices from your dinner!
Provided by Carla Hall
Number Of Ingredients 7
Steps:
- Preheat the oven to 425ºF
- Heat a 12-inch, cast-iron skillet in the oven until very hot
- In a medium bowl, combine the cornmeal, baking powder and salt
- In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil
- Pour the wet ingredients into the dry ingredients and mix until smooth
- Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet
- The batter will begin sizzling right away
- Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes
- Serve hot or warm
- *In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended
SKILLET CORNBREAD WITH BACON FAT AND BROWN SUGAR
Keep the fat rendered from good bacon in a crock in your fridge. It'll make this the tastiest cornbread you've ever had.
Provided by Carla Hall
Categories Side Cornmeal Buttermilk Bacon Bread Bake Quick & Easy
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Whisk the cornmeal, baking powder, and salt in a large bowl. Whisk the eggs, buttermilk, and brown sugar in another bowl until smooth.
- Whisk the wet ingredients into the dry ingredients.
- Heat the bacon fat in a 12-inch cast-iron skillet until liquid. Swirl it around to coat the bottom and sides of the skillet, then pour the rest into the batter.
- Whisk the batter until smooth, then pour into the hot skillet. Immediately transfer to the oven.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.
Tips:
- Use fresh, high-quality ingredients for the best flavor. - Preheat your skillet or oven before cooking the cornbread. This will help to create a crispy crust. - Do not overmix the batter. Overmixing can make the cornbread tough. - Use a cast iron skillet or a heavy-bottomed skillet for the best results. - Butter or grease the skillet well to prevent the cornbread from sticking. - Cook the cornbread over medium heat. This will help to prevent the cornbread from burning. - Cover the skillet while cooking the cornbread. This will help to trap the steam and create a moist cornbread. - Test the cornbread for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cornbread is done. - Let the cornbread cool for a few minutes before serving. This will help to prevent the cornbread from crumbling.Conclusion:
Carla Hall's skillet cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its crispy crust, moist interior, and sweet corn flavor, this cornbread is sure to be a hit with everyone who tries it. Follow the tips above to make the best skillet cornbread possible.
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