Nannys Cornbread Recipes

NANNY'S CORNBREAD

Steps:

• Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
• In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
• Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
• Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.

NANNY'S INDIANA CORN BREAD

Steps:

• 1. Put the skillet in the oven and preheat to 375 degrees.
• 2. Combine the dry ingredients except for the baking soda in a bowl.
• 3. In another bowl, mix the buttermilk and the baking soda. Set aside.
• 4. In a small bowl, beat the egg with the sugar until combined. Add the oil and mix until combined. Pour this mixture into the buttermilk/baking soda, and mix.
• 5. When the oven is preheated, toss the lard into the skillet and let it melt.
• 6. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• 7. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet. Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan. Turn out onto a cutting board, cut into wedges and serve.

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.