THIN AND CRISPY CORNBREAD
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger's Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Provided by Kim Severson
Categories breads, side dish
Time 30m
Yield 8 pieces
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams
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Rashard Kibler
[email protected]I can't wait to try this recipe. It looks so delicious.
prasanna bhandari
[email protected]This recipe is a must-try for any cornbread lover. It's so easy to make and the results are incredible.
Mutasco Gh
[email protected]This cornbread is a great way to use up leftover cornmeal. It's also a great way to get kids to eat their vegetables.
Ansaar Rahi
[email protected]I'm not a huge fan of cornbread, but this recipe changed my mind. It's so light and fluffy, and the flavor is amazing.
María Guadalupe Carrasco Saucedo
[email protected]This cornbread is a great addition to any meal. It's so versatile and can be served with a variety of dishes.
Nacema Begum
[email protected]I was looking for a thin and crispy cornbread recipe and this one fit the bill perfectly. It was easy to make and the results were exactly what I was looking for.
aazim Ali
[email protected]This cornbread is a game-changer. It's so much better than any other cornbread I've ever had.
Sima Magar
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect.
Nitesh Sharma
[email protected]This is the best cornbread recipe I've ever tried. It's so thin and crispy, and it has the perfect amount of sweetness.
Sona Malik
[email protected]I was pleasantly surprised by how well this cornbread turned out. I've never made cornbread before, so I was a little nervous, but it was so easy to follow the recipe and the results were delicious.
mark haines
[email protected]This cornbread recipe is a keeper! It's so easy to make and the results are amazing. The cornbread is thin and crispy, with a slightly sweet flavor. It's perfect for serving with chili or soup, or just on its own as a snack.