Best 3 The Root Cafes Cast Iron Buttermilk Cornbread Recipes
In the realm of Southern cuisine, few dishes evoke such warmth and comfort as cornbread, a culinary staple that has been gracing tables for generations. Its golden-brown crust, moist interior, and subtle sweetness make it an irresistible accompaniment to hearty stews, savory meats, and rich sauces. The Root Café's Cast Iron Buttermilk Cornbread takes this classic recipe to new heights, resulting in a supremely flavorful and textured bread that is sure to impress even the most discerning palate. With its enticing aroma and irresistible taste, this cornbread is a true testament to the enduring charm of Southern cooking.
This article features a collection of delectable cornbread recipes that explore the diverse culinary possibilities of this versatile dish. From the classic Cast Iron Buttermilk Cornbread to creative variations like Skillet Cornbread with Roasted Tomatoes and Goat Cheese, each recipe offers a unique take on this Southern staple. Whether you prefer a traditional or a more contemporary approach, these recipes provide a roadmap to creating mouthwatering cornbreads that will elevate your meals and leave your taste buds wanting more.
AUNTIE'S CAST-IRON CORNBREAD
In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
- In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
- Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!
CAST IRON SKILLET BUTTERMILK CORNBREAD
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
- Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
- Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
- Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g
THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD
Jack Sundell, owner of the Root Cafe in Little Rock, AR says cornbread is as much a part of Southern culture as iced tea or barbecue. This recipe was featured in Arkansas Life magazine.
Provided by Bren in LR
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
- Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
- Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
- Add the buttermilk and whisk to combine.
- In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
- Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.).
- Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes.
- Let cool for 10 minutes, and serve hot with butter and creme fraiche.
Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9
Tips:
- Choose the right skillet: Use a well-seasoned 10-inch cast-iron skillet. This will help the cornbread cook evenly and give it a crispy crust.
- Use fresh ingredients: Fresh buttermilk, cornmeal, and butter will give your cornbread the best flavor.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Preheat the skillet: Preheat the skillet over medium-high heat before adding the batter. This will help the cornbread cook evenly.
- Bake the cornbread for 20-25 minutes: Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before serving: Let the cornbread cool slightly before serving. This will help it hold its shape.
Conclusion:
The Root Cafe's Cast Iron Buttermilk Cornbread is a delicious and easy-to-make recipe. With its crispy crust and moist, flavorful interior, this cornbread is sure to be a hit at your next gathering. So next time you're looking for a delicious side dish, give this recipe a try!
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