Best 4 Fanny Farmer Corn Bread Recipes
**Discover the Southern Charm of Fanny Farmer's Cornbread: A Culinary Journey into Flavor and Tradition**
In the realm of Southern cuisine, cornbread stands as a culinary icon, a testament to the region's rich heritage and love for hearty, comforting dishes. Fanny Farmer's cornbread recipe, with its golden-brown crust, tender crumb, and slightly sweet flavor, embodies the essence of this beloved classic. This article presents a comprehensive guide to Fanny Farmer's cornbread, featuring the original recipe alongside three variations that cater to diverse dietary preferences and culinary inclinations. Whether you're a traditionalist seeking the authentic Southern experience or a culinary adventurer craving innovative twists, this exploration of Fanny Farmer's cornbread promises to satisfy your taste buds and enrich your culinary repertoire.
QUICK & TASTY CORNBREAD
From the Fannie Farmer Cookbook (1965 edition). Fannie says you can use butter, bacon fat, chicken fat, or beef drippings for the shortening, but I usually use canola oil.
Provided by ccferne
Categories Quick Breads
Time 35m
Yield 16 2-inch squares, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Grease an 8" square baking dish.
- Sift dry ingredients together.
- Combine wet ingredients and gently mix into dry mixture.
- Spoon into baking dish and bake 20 minutes.
Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 382.4, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3
FANNIE FARMER'S RICH CORN CAKE
This is the only cornbread, "corn cake" recipe that we used at the restaurant. Due to the large amount of portions needed when we made this, we would increase the recipe and make in a hotel pan.
Provided by Tim Hankel
Categories Other Side Dishes
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 425 degrees F.
- 2. Whisk together all dry ingredients to blend well.
- 3. Thoroughly mix the sour cream, milk and eggs and add to the dry ingredients.
- 4. Whisk in the butter until smooth.
- 5. Turn out into a prepared 9 X 9 pan or into a cast iron skillet.
- 6. Bake 20 minutes. Let rest for 5 minutes, cut and enjoy!
BROWN BUTTER CORNBREAD WITH FARMER CHEESE AND THYME
This skillet cornbread is one of the richest-tasting breads you'll encounter, thanks to the addition of fragrant brown butter and farmer cheese.
Provided by Melissa Clark
Categories quick breads, side dish
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. In a large bowl, sift together flour, cornmeal, baking powder and salt. In a separate bowl, whisk together sour cream, oil, egg, sugar and baking soda. Gently fold wet ingredients into dry ones until just combined. Fold in corn, cheese and thyme.
- Melt butter in a 9-inch cast-iron skillet over medium-high heat, tilting pan to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to color and smell nutty. Scrape batter into skillet; smooth surface with a rubber spatula.
- Bake until bread is golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool 5 minutes. Cut into wedges and serve.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 15 grams, Carbohydrate 42 grams, Fat 29 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 377 milligrams, Sugar 9 grams, TransFat 0 grams
PICCALILLI
I loved this as a child, a great aunt made it. When I married and had my own garden I came across this recipe in a 1972 paperback Fanny Farmer Cookbook, that's all I could afford for cook books as a young couple. The recipe tastes exactly as I remembered as a child. And it is a great way to use up those green tomatoes left on the plants when the frost hits. Great on hamburgers and hot dogs. Or just as a change from pickles.
Provided by ChrisF
Categories Vegetable
Time 1h15m
Yield 4 pints
Number Of Ingredients 13
Steps:
- Cup up vegatables, I like to have mine in strips but you can also coarse chop them.
- Sprinkle them with the 1/4 cup salt.
- Cover and let stand overnight.
- Next day.
- Cover with cold water and drain.
- Add the remaining Brine ingredients (I tie the spices in cheese cloth so that I can remove the whole spices from the vegatables).
- Bring to the boiling point and cook slowly 15 minutes.
- Pack in pint jars.
- And process in boiling water bath to seal.
Tips:
- Choose the Right Cornmeal: Use fine or medium-grind cornmeal for a smooth texture and coarse-grind cornmeal for a more rustic texture.
- Use Fresh Baking Powder: Baking powder loses its potency over time, so make sure to use fresh baking powder for best results.
- Don't Overmix the Batter: Overmixing can result in a tough, dense cornbread. Mix just until the ingredients are combined.
- Preheat the Oven and Pan: Preheat the oven and pan before adding the batter. This helps create a crispy crust.
- Bake Until a Toothpick Inserted in the Center Comes Out Clean: This is the best way to ensure that the cornbread is cooked through.
- Let the Cornbread Cool Before Cutting It: This will help prevent it from crumbling.
- Serve Warm or at Room Temperature: Cornbread is best served warm or at room temperature.
Conclusion:
Fanny Farmer's cornbread is a classic recipe that is easy to make and delicious to eat. With its simple ingredients and straightforward instructions, this recipe is perfect for beginner bakers and experienced cooks alike. Whether you're serving it as a side dish or enjoying it as a snack, this cornbread is sure to be a hit. So next time you're craving some homemade cornbread, give this recipe a try. You won't be disappointed.
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