Best 5 Ginas Crusty Cornbread Recipes

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

CORNBREAD STICKS

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

GINA'S CORN SOUFFLE

Steps:

• Preheat the oven to 400 degrees F.
• Coat the bottom and sides of a round 2 quart souffle dish with butter.
• Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat.
• Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve.

THIN AND CRISPY CORNBREAD

Steps:

• Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
• In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
• Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
• Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat oven to 400. Place a 10-inch cast iron skillet in oven for 30 minutes.
• In large bowl combine flour, cornmeal, salt, baking powder and sugar. Make a well in the center and add milk, eggs and melted butter. Stir just until moistened.
• Remove skillet from oven and add bacon fat to skillet. Swirl around to coat bottom and sides, then pour in cornbread mixture. Smooth the top with a spatula, then place in oven and bake about 25 minutes, or until brown.
• If you like, you can spread 2 tablespoons of butter on top of hot cornbread to melt.