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A 12-inch cast iron skillet is needed to make the Cowboy Cornbread Casserole by Debi Morgan. 2 cups self-rising cornmeal mix ("I use Martha White," says Morgan.) 1¾ cups buttermilk (low fat)
Skillet Tamale Pie. Tamale pie is a Southwestern dish of chili baked with cornbread on top for a full meal in one skillet. This easy version includes lots of spices in the chili for a deep flavor ...
Cut the cornbread into ¾-inch cubes, spread on a baking sheet, and toast in a 350 degree F oven until the edges turn golden, about 10 minutes. Let cool, and store in an airtight container for up ...
Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast-iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk ...
Home & Garden. Lighter Side. News
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet. [ 4 ] The batter was also called "corn pone" and could be thin and fried on the griddle to make Johnny cakes or thicker to make baked loaves ("pone"), or dumplings , called corn dodgers when dropped in stews ...
Skillet cornbread. Banana nut bread; Cuban bread; Biscuits – traditionally prepared with buttermilk; Corn pone – also called hoecake, Johnny cake; Cornbread – corn meal, wheat flour, milk, buttermilk or water, leavening, sometimes oil and usually egg; may be sweet or savory