Arkansascornbread Recipes

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

THE 35 BEST WAYS TO COOK CORNBREAD

Steps:

• Preheat oven to 400°F.
• Fry bacon in 8-10" cast iron skillet over medium heat. Turn occasionally and cook until crispy, about 10 minutes. Remove bacon to paper towel lined plate. Put skillet in oven.
• Melt butter and mix with milk and eggs in a bowl.
• In large bowl, mix cornmeal, flour, baking powder, salt and sugar. Chop jalapeños, crumble bacon and add to the mixture.
• Add wet mixture to the bowl and mix well with a fork.
• Remove skillet fro oven and place on a trivet. Pour cornbread mixture into hot skillet. Place in oven and bake 25 minutes. Test for doneness by sticking toothpick in to center of cornbread. If it is wet when you pull it out, bake an additional five minutes.
• When done, remove cornbread from oven and let rest 5-10 minutes. Cut and serve with butter.

ARKANSAS CORN BREAD

Steps:

• Preheat oven to 450 degree F. Beat egg(s) in large mixing bowl. Beat in all the rest of the ingredients. Pour into buttered hot square pan, muffing cups or corn stick pans. Bake just until set. Serve piping hot with butter. Cut corn bread into squares if baked in square pan. Bake 10-15 minute for sticks or muffins; 20-25 minute for corn bread.

ARIZONA CORNBREAD

Steps:

• In a large bowl, combine the first six ingredients; set aside. In a saucepan, heat the sour cream, oil and onions to 120°-130°. Add to cornmeal mixture; beat until blended. Beat in eggs, cheese, corn and jalapenos. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Grease two 9x5-in. loaf pans; dust with additional cornmeal. Place loaves seam side down in prepared pans. Cover and let rise until doubled, about 30 minutes. , Brush butter over loaves. Bake at 375° until golden brown, 30-35 minutes; cover loosely with foil if top browns too quickly. Remove from pans to wire racks to cool.

ALBERS BEST CORNBREAD

Steps:

• Combine dry ingredients in a bowl and mix well.
• Combine oil, eggs and milk together and mix well.
• Stir dry ingredients into liquid ingredients just until blended; do not over-mix.
• Pour into a well-buttered 9x13 inch pan or an equivalent-size cast-iron skillet.
• Bake at 400 degrees for 25 minutes or til done.

RAZORBACK CORN BREAD

Steps:

• In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve 2-3 tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, chilies, onion, corn, buttermilk and cheese. Add egg mixture to cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450° for 20-25 minutes or until done. Serve warm from skillet.