Cornbread is good for the soul!!!!

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The quintessential bread of the South! And one of its beauties is that it is so dang versatile! The recipe below is for traditional cornbread that's simple enough to accompany a bowl of soup, yet with enough personality to be the star of the plate in a fancy restaurant! Cornbread, I love you!

How do you like YOUR cornbread? Leave a comment for sure because hearing from you just makes my day!

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Recipe below!

Cornbread in a cast-iron skillet
• 3 cups of cornmeal mix (not just plain corn meal)
• ½ cup self-rising flour
• 1 tsp black pepper
• 3 eggs
• 1 stick of melted butter
• ½ cup of vegetable oil
• 2 cups of buttermilk
• 2 or 3 TBS of veg oil for the skillet

Prep-work:
Measure out all ingredients.

Directions:
Preheat oven to 400° F.
Place your cast-iron skillet in the oven to warm-up.
In a large bowl, combine all ingredients and thoroughly stir until a smooth batter is formed. When your oven is ready, carefully remove the skillet and place it on a heat-resistant surface. Immediately add the 2 or 3 TBS of vegetable oil—be careful! The oil is screamin’ hot!! Pour the batter directly into the hot oil and then place the skillet back into the oven. Bake for at least 20 minutes. Check occasionally to make sure the top is not getting too dark. All ovens vary in their temp settings so use your best judgement. You might need to cook the cornbread at 375° F in your oven. Bake the cornbread until it is firm to the touch and you don’t feel any squishy movement---total bake time should be no more than 30 minutes. When you feel it’s done, remove it from an oven and either leave it in the skillet or turn it out onto a large plate for serving. Cut it into slices, smear it with butter, and shove it into your face! The end! ENJOY!

• Cornbread is open to a variety of additions. Add a cup of cheddar and some chopped jalapenos for a nice kick.
• Crunchy bacon pieces are a great addition to the cornbread batter. Oink!
• Do not add sugar to this recipe. It’s gross. Don’t do it.
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