Most people in the South, from white farmers to slaves, made multiple forms of cornmeal breads. Baked corn pones, skillet-baked Johnny cakes, ash cakes and hoe cakes cooked on hoe blades or ...

Preheat Oven and Skillet: Preheat oven to 400 degrees F (200 degrees C). Place 2 Tablespoons butter in a 10-inch cast iron skillet and heat and melt it in the oven while preheating. Combine Dry ...

Preparation. Step 1. Preheat oven to 375°. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl.

This Sourdough Discard Cornbread has a hearty, rustic texture with a touch of sweetness and sourdough tang. It's made simply with coarse cornmeal, buttermilk, and sourdough starter discard - no ...

Cornbread is a no-brainer and this skillet crisped version is the best you'll ever make. Looking for the perfect side for your favorite chili recipe?

Preparation. Step 1. Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk 2 cups (250 g) all-purpose flour, 2 cups (320 g) medium-grind white or yellow cornmeal, ¼ ...

When it comes to sweetness, this recipe calls for ¼ cup of granulated sugar, an amount that adds subtle sweetness to every bite without being cloying. If you like your cornbread on the sweeter ...

While oven preheats, whisk together cornmeal, flour, sugar, 21/2 teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth; stir in eggs, then stir in butter.

3 T Butter. 1 Cup of Buttermilk or Sour Milk*. Preparation. 1. In a small mixing bowl combine Corn Meal, Flour, Baking Powder, Salt, Baking Soda and mix.

It came from a restaurant in Camden that no longer exists." Cornbread. 1 /3 cup cooking oil, plus more for skillet; 1 cup cornmeal; 1 /3 cup all-purpose flour; 2 teaspoons salt; ½ teaspoon baking ...

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