Grits Cornbread Recipes

OLD-FASHIONED STYLE CORNBREAD RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Add 2 tablespoons vegetable oil or bacon grease to a 10-inch cast-iron skillet. Place the skillet in the oven for five to seven minutes to heat up.
• While the skillet is heating up, combine the cornmeal, baking powder, baking soda, and salt in a large bowl.
• Add the eggs, buttermilk, and two tablespoons of vegetable oil or melted bacon grease to a smaller bowl and whisk until well combined.
• Add the liquid ingredients to the dry ingredients and mix until just combined. Do not over mix.
• Using a heavy-duty oven mitt or potholder, carefully remove the hot skillet from the oven. Tilt the skillet to make sure the bottom and sides are covered with oil. Immediately pour the batter into the skillet. You should hear a nice sizzle, and you will see the batter already start to rise.
• Place the skillet back in the oven and bake for 20-25 minutes, or until the cornbread is a deep golden brown and has pulled away from the sides a little. To ensure it is done, insert a toothpick into the center. It should come out clean. Serve immediately.

EASY SOUTHERN CORNBREAD RECIPE

Steps:

• Preheat oven to 450 degrees.
• Generously oil a 10-inch cast-iron skillet and place in the oven to heat for 5-10 minutes.
• Add the cornmeal, flour, baking powder, baking soda and salt to a large bowl and whisk together. Set aside.
• In a smaller bowl, mix the eggs, buttermilk, and vegetable oil.
• Add the wet ingredients to the dry ingredients and stir to combine. Do not overmix, just stir until the dry ingredients are moistened.
• Carefully remove the heated skillet from the oven and pour in the batter.
• Bake for approximately 20 minutes or until the cornbread is golden brown, and the center springs back when pressed.
• Cool on a baking rack and let stand 5 minutes. Remove the cornbread from the skillet and serve immediately.

ALL-CORN CORNBREAD

Steps:

• Adjust an oven rack to the lower-middle position. Place a 10-inch cast iron skillet on this rack, then crank the oven to 450°F.
• Spin the grits in the carafe of a blender on high for 30 seconds. Transfer to a large bowl and add the cornmeal, salt, baking powder, and baking soda. Set aside.
• In a separate bowl or large measuring cup, thoroughly combine the buttermilk and eggs. Add the wet mixture to the dry mixture and whisk smooth.
• Open the oven and pull out the skillet. Swirl the butter around the bottom and sides of the skillet to both melt the butter and grease the skillet, then dump the butter into the bowl of batter. Stir to combine, then quickly pour the batter into the pan. Jiggle the skillet to evenly distribute the batter, then place back on the lower middle rack of the oven.
• Bake until the cornbread is golden brown and springs back when touched, 25 to 30 minutes. An instant-read thermometer should read 200 to 205°F at the center.
• Remove from the oven and immediately invert the cornbread onto a rack to cool for at least 10 minutes. Consume hot with butter and a glass of cold buttermilk on the side.

EASY SOUTHERN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Place 1/2 stick butter in a cast iron skillet or baking dish. Melt in hot oven for 3 minutes.
• Take skillet out of oven and swirl the butter around to coat the pan.
• Add flour, buttermilk, egg and additional melted butter in a large bowl. Mix well. It's okay for batter to have a few lumps.
• Pour batter into preheated buttered skillet and bake at 425 degrees for 25 to 30 minutes until golden brown.

CORN GRITS CORNBREAD

Steps:

• (Make "buttermilk" if you're going to do that, so it can sit a bit and do whatever it does that makes it buttermilky.).
• Preheat oven to 425°F.
• Combine the dry ingredients (except the soda).
• Stir the baking soda into the buttermilk and add that to the dry ingredients.
• Add eggs and melted butter. Stir together and pour into a 9x9 pan.
• Bake for 20 minutes.

GRITS CORNBREAD

Steps:

• Preheat oven to 425. Place a 10-inch cast-iron skillet in oven to heat.
• In a large bowl, stir together cornmeal, flour, grits, baking powder and salt.
• In a separate bowl, whisk together buttermilk and eggs. Add to cornmeal mixture, stirring until just combined.
• Remove skillet from oven and add butter to hot skillet. When butter has melted, swirl skillet to coat bottom and sides. Pour excess butter into batter and stir. Pour batter into skillet.
• Bake for 25-30 minutes, until browned and has begun to pull away from sides of skillet. Let cool in pan for 10 minutes, then invert onto plate and cut into wedges.