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Other Cornbreads

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Other Cornbreads

Candy | Aug 25, 2005 03:01 PM

I love cornbread of all sorts. It seems that we have cornbread discussions on this board quite a bit, it is usually just regular baked cornbread which is a wonderful thing. We have also posted recipes and discussed crawfish corn bread. Do you have other favorites?

Fried hot water cornbread is a favorite of mine as is spoonbread. I'd rather have spoonbread with a roast and gravy than yorkshire pudding or mashed potatoes.

Hot Water Cornbread

2 C. stoneground (white preferably) cornmeal
1 tsp. salt
pinch of sugar (this is the only time I use it in cornbread)
1 Tbs. lard or shortening
1/4 C. half and half
1 1/2 - 2 C. boiling water

Combine dry ingredients and then cut in the fat. Add the cream and the boiling water. Mix well.

Heat oil in a cast iron skillet to a depth of about 1/2 " and heat to 325 F. Scoop up a spoonful of the batter and drop carefully into the hot fat, fry about 5 minutes a side until golden.

Spoonbread

There are all sorts of versions of this, some souffled with the egg whites beaten stiff. This is a moist custardy cornbread

1 C. cornmeal
3 C. whole milk
2 Tbs. shortening or butter
3 eggs well beaten
1 tsp. salt
3 tsp. baking powder

Combine cornmeal shortening/butter and 2 C. milk in a haevy bottomed saucepan over medium heat. Bring to a boil stirring constantly. Combine the eggs, remaining milk and salt and add to cornmeal, mix well and stir in the baking powder. Pour into a greased casserole and bake at 450 F about a half hour, maybe 35 minutes. Serve it hot with butter or gravy. Serves 6-8

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