Five cornbread recipes to please most any palate

Last week’s column that includes cornbread salad prompted a request for cornbread recipes.

The next are my high 5.

This wonderful recipe has appeared in Thought Alley quite a few occasions over time and is included within the Thought Alley cookbook (shop.arkansasonline.com/products/idea-alley).

In 2009 Audrey Spells of Camden wrote “That is the most effective cornbread recipe I’ve ever tried. It got here from a restaurant in Camden that now not exists.”

Cornbread

• ¹/3 cup cooking oil, plus extra for skillet
• 1 cup cornmeal
• ¹/3 cup all-purpose flour
• 2 teaspoons salt
• ½ teaspoon baking soda
• 4 teaspoons baking powder
• 2 eggs
• 1 ¹/3 cup buttermilk

Warmth oven to 425 levels.

Coat a forged iron skillet with oil and place skillet in oven to warmth.

Stir dry components to mix. Add eggs, oil and buttermilk. Stir till effectively blended. Pour into heated skillet and bake till golden brown (time will differ relying on dimension of skillet). Begin checking after 20 minutes.

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My private favourite is Crescent Dragonwagon‘s Dairy Hole Home Skillet-Sizzled Cornbread. The recipe from “The Cornbread Gospels” has by no means failed me, even once I do not observe it precisely.

Dairy Hole Home Skillet-Sizzled Cornbread

• ¼ cup gentle vegetable oil, plus extra for coating skillet
• 1 cup unbleached all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda (see word)
• 1 ¼ cups buttermilk (see word)
• 2 tablespoons granulated sugar
• 1 egg
• 2 tablespoons butter

Warmth oven to 375 levels. Coat a 10-inch cast-iron skillet with vegetable oil; put aside.

In a medium bowl, sift collectively the flour, cornmeal, baking powder and salt.

In a separate bowl, stir the baking soda into the buttermilk. Whisk within the sugar, egg and 1/4 cup oil.

Place the ready skillet over medium warmth, and add the butter. When the butter melts and simply begins to sizzle, tilt pan to coat.

Pour the moist components into the dry and blend shortly, utilizing as few strokes as potential. Scrape batter into scorching skillet and switch skillet to oven. Bake 20 minutes or till cornbread is golden brown. Cool barely earlier than reducing into wedges.

Makes 8 servings.

Be aware: This recipe additionally works with common milk, however remember to omit the baking soda.

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If sky-high cornbread is your objective, this recipe from Lew Sorrells will get you there.

Thick and Fluffy Large Skillet Cornbread

• Canola oil or different high-heat vegetable oil
• 1 ¹/3 cups cornmeal
• 1 ¹/3 cups all-purpose flour
• 2 tablespoons PLUS 2 teaspoons baking powder
• 4 teaspoons salt
• 2 tablespoons sugar
• 4 eggs, crushed
• 2 cups milk

Pour sufficient canola oil right into a 10-inch iron skillet to cowl backside of the pan.

Place skillet in oven and warmth to 400 levels.

In a big bowl whisk collectively the cornmeal, flour, baking powder, salt and sugar.

In a separate bowl, whisk eggs and milk.

Add the egg-milk combination to the cornmeal combination and stir till simply moistened As soon as oven is heated, take away skillet. Fastidiously pour scorching oil into batter and stir vigorously to mix. Pour batter into scorching skillet and bake till brown, 30 to 40 minutes.

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Additionally from Dragonwagon’s “The Cornbread Gospels” is that this gluten-free recipe credited to Truman Capote’s household.

Truman Capote’s Household’s Cornbread

• 1 tablespoon butter or bacon drippings
• 2 eggs
• 2 cups buttermilk
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups stone-ground white cornmeal

Warmth oven to 450 levels.

Place the butter or bacon drippings in a big cast-iron skillet; warmth skillet in oven.

In a bowl, whisk collectively the eggs and buttermilk.

In a separate bowl, whisk collectively the sugar, salt, baking soda and cornmeal.

Stir the egg combination into the cornmeal combination, mixing simply till cornmeal is moistened.

Take away the skillet from the oven and swirl fats to coat. Pour the batter into the new skillet. Clean high. Return skillet to oven and bake 20 to 25 minutes.

Serve scorching.

    Tomato-Pimento Cheese Cornbread (Democrat-Gazette file picture/Kelly Brant)  If I may eat just one factor for the remainder of my life, I would not complain if it had been this.

Tomato-Pimento Cheese Cornbread

• 1 ½ to 2 pints combined cherry and grape tomatoes, halved
• 2 cloves garlic, minced
• ½ teaspoon scorching chile powder
• Pinch celery seeds
• ¼ teaspoon Mexican oregano or Mediterranean oregano
• 1 ½ teaspoons kosher salt, divided use
• ¼ teaspoon floor cumin
• Floor black pepper, to style
• Finely grated zest and juice of ½ lime
• 2 inexperienced onions, minced, white and darkish inexperienced elements separated, divided use
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 egg, crushed
• 1 cup complete milk
• 2 cups shredded sharp cheddar
• 1 (2-ounce) jar diced pimentos, drained (can substitute roasted purple bell pepper)
• ½ cup butter (1 stick)

Place a 10-inch cast-iron skillet within the oven; warmth to 375 levels.

In a mixing bowl, mix the tomatoes, garlic, chile powder, celery seeds, Mexican oregano, ½ teaspoon salt, cumin, black pepper, lime zest and juice and the inexperienced onion bottoms.

Combine effectively; put aside.

In a separate bowl, whisk collectively the flour, cornmeal, sugar, baking powder and remaining teaspoon of salt. Whisk within the egg and milk after which gently stir within the cheese and pimentos.

Add the stick of butter to the new skillet, swirling pan to soften. Spoon batter into scorching skillet, spreading it evenly. Instantly high with the tomato combination. Return skillet to the oven and bake for 40 to 45 minutes. Minimize into wedges; serve scorching or at room temperature, garnished with the minced inexperienced onion tops.

Makes 6 to eight servings.

Electronic mail recipe contributions, requests and culinary inquiries to: kbrant@adgnewsroom.com