Nannys Indiana Corn Bread 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.

FANNY FARMER CORN BREAD

Steps:

• Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

GINA'S CRUSTY CORNBREAD

Steps:

• Preheat the oven to 400 degrees F.
• Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
• Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
• Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 minutes (see Cook's Note). Remove from the oven and serve directly from the skillet, if desired.

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.