Best 2 Thin And Crispy Cornbread Recipes
Indulge in the Southern charm and delightful flavors of cornbread, an iconic dish with a rich history and endless variations. From classic Southern cornbread to delectable skillet cornbread, and even gluten-free and vegan options, this article offers a collection of carefully curated recipes that cater to diverse tastes and dietary preferences. Each recipe is crafted with detailed instructions, ensuring that bakers of all skill levels can achieve perfect results. Discover the secrets to achieving a crispy golden crust, a tender and moist crumb, and the perfect balance of flavors that make cornbread a beloved companion to hearty stews, smoky barbecue, and countless other dishes. Whether you prefer traditional or contemporary twists, this comprehensive guide has something for every cornbread enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
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
THIN AND CRISPY CORNBREAD RECIPE
Provided by MooK
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.
Tips:
- Use a fine cornmeal. This will result in a more tender and crispy cornbread.
- Do not overmix the batter. Overmixing will result in a tough cornbread.
- Let the batter rest for at least 15 minutes before baking. This will allow the cornmeal to absorb the liquid and will result in a more evenly baked cornbread.
- Bake the cornbread in a hot oven. This will help to create a crispy crust.
- Do not overcook the cornbread. Overcooked cornbread will be dry and crumbly.
- Serve the cornbread warm or at room temperature. This will allow the flavors to develop fully.
Conclusion:
Thin and crispy cornbread is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect thin and crispy cornbread every time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
