Southern-Style Cornbread

CRISPY SOUTHERN BUTTERMILK CORNBREAD from an IRON SKILLET - CAST IRON SKILLET CORNBREAD RECIPE

Описание:

I am sharing this recipe for my irresistible Buttermilk Cornbread that has been perfected, over the generations, by using hand-me-down cast iron skillets. The iron skillet I am using in this video was given to me, by my lovely Grandmother, many years ago. She told me that I must share the love of iron skillet cornbread with my new born son (at the time) and the people I will meet as he grows. Recipe below...

BUTTERMILK CORNBREAD from an IRON SKILLET

Preheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a six inch iron skillet and put in oven for seven minutes.

In mixing bowl add...

1 cup self-rising buttermilk corn meal mix
1/2 cup buttermilk
1/3 cup whole milk
2 Tablespoons vegetable oil

Mix well. Remove hot iron skillet from oven and add cornbread mixture.

Bake 15-20 minutes or until golden brown.

Remove cornbread from skillet immediately and serve.

Tips: This recipe can be doubled for a larger skillet.

Thanks for watching and please subscribe!

--Deronda

Комментарии:

MrJunebug72 пишет: Ok...i reallg hope u get this...OMG!!!!! I made it Delicious! U answered a lifelong question about how to cook this...i am soooooo glad u taught me how to cook this!!!!!

Lisa DeBarr пишет: No egg(s)?

Foods101withDeronda пишет: Hi Alecz...please keep me posted on how your studies with restoring & seasoning ole iron skillets turn out!!! I tried to add to my last post to you and think I accidently removed it!! Hope you got the size of the skillet I used in this video...if not...it is a 6 inch cast iron skillet. I am honored that you will be using my "CRISPY SOUTHERN BUTTERMILK CORNBREAD" recipe!!! -Deronda ;))

seattwa пишет: Deronda, I just subscribed to your channel. And after looking at your videos page I gained 5 pounds!

seattwa пишет: Self rising buttermilk cornmeal mix? I've never even heard of such a thing. Must be something you get only in the south. NYC probably doesn't have it. What can you substitute?

trtmntdude пишет: That sizzle, when you poured the batter in, brought tears to my eyes. Pure heaven. I know what i'm baking tonight.

Foods101withDeronda пишет: Indeed...Ms. Kimlo! ENJOY!!! -Deronda :)

jhush hush пишет: i want your corn bread made my mouth water

Foods101withDeronda пишет: Very good and you are so welcome!! -Deronda :)

winki07 пишет: Haha... that was my exact question. No eggs and no sugar? Anyway... the result looks amazing.! ;-)

Foods101withDeronda пишет: I've never added honey to the batter. Therefore, I'm not sure how honey would change to taste and texture of this cornbread recipe. -Deronda :)

Christian Powell пишет: that looks woo good wish I could take a bite

Foods101withDeronda пишет: You are very welcome...ENJOY!!! -Deronda :)

Shiral Boone пишет: Can't find self rising cornmeal anywhere in washington state. I am gonna have to move.. LOL


PekisKitchen пишет: Dear Deronda you can gain more and more viewers if you´d show them also in Spanish. I like to see your videos, but it is very difficult because just only English. I use a software to translate my descriptions in my channel. I have Spanish and English videos too, then could you do it? I am a big fan of your channel, you explain very well.

Foods101withDeronda пишет: This is not a sweet cornbread. I would think adding sugar to the batter would cause the crust to burn when adding it to the piping HOT iron skillet. If you decided to add a tablespoon or so of sugar...let us know how it turns out for you!! -Deronda :)

Ms Kimlo пишет: Wow, I've gotta try this

seattwa пишет: Hey Deronda! I just realized that there is no flour in this recipe. Right? I made chili so that means its time for cornbread. But then, its always time for cornbread!

LaShunda McGahee пишет: Oh once I saw, well heard how your c.bread mix sizzles in that skillet, I knew right off I had to sub bc my mommie heats her cast iron skillet with each batch of cornbread she makes & yah WE ALL know mama knows Bets,,, bravo & GREAT EATING TY MUCH...

smokingrannyiam пишет: Your cornbread looks delicious. Perfectly browned. The old skillets are much better than the ones you buy in the stores now. The older ones are very smooth and slick. New ones have a rough surface compared to the new ones. Not sure it makes any difference just an observation.

Foods101withDeronda пишет: Thanks...wish I could hand it to you right out of my video!!! -Deronda :)

arkchix пишет: Oh man I want some cornbread and beans now.

Cast Iron Chaos пишет: Your video was posted on Facebook's Cast Iron Cooking group, and now you have everyone there wanting cornbread. One person had to make it at 11:30 at night. YouTube won't let us post direct Web links in comments, so just go onto Facebook and look for the "Cast Iron Cooking" open group with over 1,100 members. :)


Foods101withDeronda пишет: Hi Taylor...My Grandmother used lard while making her cornbread too!! True SOUTHERN CORNBREAD indeed!! Either ways will give us that lovely golden brown crispy crunch crust, we all love sssooooo much, when bitting into this delicious moist cornbread!! -Deronda :)

Foods101withDeronda пишет: Any self-rising will do. I personally like buttermilk self-rising corn meal the best. ENJOY!! -Deronda :)

Yvonne S пишет: Yum, yum!! Can't wait to try this!! Thanks for sharing:o)

seattwa пишет: Thank you, much appreciated! I will do just that!

Foods101withDeronda пишет: Correct...Lisa...no eggs! ENJOY!! -Deronda :)

Alecz Eco пишет: Deronda, I am in a short study of restoring & seasoning ole iron skillets. Your "CRISPY SOUTHERN BUTTERMILK CORNBREAD" recipe will be my first in a skillet. I have no doubt it will turn out magnificent! Thank you so much!

Foods101withDeronda пишет: I love it...that sizzle will do it every time...ENJOY! -Deronda :)

Cynthia Palacio пишет: Oh oh that looks and sounds sooo good

Foods101withDeronda пишет: Hi Billy, Thank you and to answer your questions. The flour has caused your batter to be thick. I wish I had paid closer attention to the different cornmeals in the supermarkets during the times I lived in Kent, England. My best advice to you is...make you own self-rising cornmeal. Very simple to do.

For one cup of SELF-RISING CORNMEAL
In a bowl add...
3/4 cup of cornmeal plus 3 tablespoons of cornmeal
1/2 teaspoon of salt
1 Tablespoon of Baking Powder
Mix well.

ENJOY!!! -Deronda :)

michaplace пишет: I made this today and I want to be very honest with you , this was not only beautiful to look at but very, very delicious. Thank you so very much! Groetjes uit nederlands - Greetings From Netherlands, Michele


Foods101withDeronda пишет: That's great...Crunchy Crust Cornbread is the BEST!!! --Deronda

Foods101withDeronda пишет: Dear PekisKitchen...understood and thank you for being a big fan of my channel...that's awesome!!! I have looked into a few language translations to add to my videos...Spanish being one. Hope to have that available in the near future for my viewers...like you!!! Until then, keep checking back. CHEERS!! -Deronda :)

Foods101withDeronda пишет: Indeed...wigw09! I appreciate your comment and wish you the love of Cornbread always!! -Deronda :)

xwarp пишет: I noticed that you did not add sugar. Is it sweet? If not, would a tablespoon of sugar be enough?

Foods101withDeronda пишет: Correct...Ted...no flour in this cornbread. I think you're gonna just love it!! -Deronda :)

Lisa DeBarr пишет: Interesting! Thank you. :)


LaShunda McGahee пишет: I lost my great granny about 4 yrs ago @ her blessed age of 96... I pray & thank my God I was given her 87 yrs old cast iron skillet, it so beautiful & make some beautiful cornbread, biscuits & much much more, I wouldn't trade that cast iron for the world... I love it & how beautiful nothing sticks to its beautiful surface...

Alecz Eco пишет: Liked the looks of that cornbread! What size cast iron pot did you use?

Taylor Brogan пишет: almost just how i make mine. I use Lard instead of veggie oil. and I melt some butter about 2 tbsp and add that to my batter instead of oil. but i do everything else the same pretty much. thats what you call true southern cornbread!

Foods101withDeronda пишет: Thanks Phillip!! Great that we can use vegetable oil in place of lard these days!!! -Deronda :)

Foods101withDeronda пишет: Hi and thank you!!! To answer your question..I used a 6 inch cast iron skillet in this video (you'll find the cornbread batter recipe, for a 6 inch cast iron skillet, below this video by clicking on "Show more") Double the batter and use a 12 inch cast iron skillet for more delicious cornbread. Enjoy!! -Deronda :)

Foods101withDeronda пишет: Hi Seattwa!! To answer your questions...if you are unable to find self-rising buttermilk cornmeal in your supermarket you can make your own self-rising cornmeal by mixing:

3/4 cup of corn meal with an additional 3 tablespoons of corn meal
1/2 teaspoon salt
1 Tablespoon baking powder
Mix these three ingredients very well.

Use this as your substitute for self-rising buttermilk cornmeal mix and follow recipe the same way.

ENJOY!

Deronda :)

Foods101withDeronda пишет: Indeed...this will go perfect with all your favorite foods and drinks. Thanks for watching and commenting!!! -Deronda :)

teachjacque пишет: Hi it looks great. What size skillet are you using?

Foods101withDeronda пишет: Correct...NO eggs...ENJOY!!! -Deronda :)

seattwa пишет: Deronda, I have absolutely no doubt. Lol
Ted

Foods101withDeronda пишет: Nothing would stick to the 87 year old surface...due to the fact that your great granny used it often and kept it well seasoned. May she be smiling knowing you treasure and admire the memories from her beautiful cast iron skillet. FOREVER ENJOY!!! -Deronda :))

PekisKitchen пишет: I dont speak englih dear Deronda....no translate? We are working with a good and easy program. I want to meets about foods this country and you have a punch the good dishes. Thanks dear chef Deronda.

Foods101withDeronda пишет: Thank you and very nice to get your comment dear PekisKitchen. I enjoy learning how to make foods from different cultures...I have learned from your food channel and appreciate you sharing your dishes. Best wishes with your easy program and please feel free to check in anytime!! CHEERS!! -Deronda :)

Phil G пишет: Yours looks amazing but when I follow this exact recipe the mixture is very thick and not as runny as yours looks and the cornbread doesn't rise much in the oven. What self-rising cornbread mix are you using? We don't have that here in England so I just use equal parts of cornmeal and self rising flour with a tsp of baking powder.

Foods101withDeronda пишет: WELCOME...TED!!! Love having you as a new subscriber!! -Deronda :)

Kim Mozingo пишет: Just perfect!!! All you need is a glass of sweet tea;)

Foods101withDeronda пишет: I agree with you in regards to the iron skillets being made these days. I always look for old cast iron skillets in garage and estate sales...and have had some luck. I've never used any of the newer skillet and therefore would not know if there would be a difference in look or taste of the cornbread. Many thanks for your compliments and posting...check in any time. -Deronda:)

wjgw09 пишет: Just made this using white lily self risen buttermilk cornmeal I ordered from amazon online six months ago and it was good. Different from what I grew up on yellow cornmeal But, it's good to know, that cornbread can be made without flour and eggs.

seattwa пишет: Hi Deronda! I made the cornbread today for lunch with my chili, and of course it was excellent! But the smallest cast iron skillet I have is an 8" so the cornbread came out a little thin, about 1/2 inch thick. But that's OK , next time I'll just use 11/2 C of mix etc.
Oh, and I added a little honey, because I like honey cornbread.

Glenn Rivers пишет: I have fond memories of many different meals cooked on my mothers 12" cast iron skillet. I believe she got it from her mother i'm not sure. I do know that I wood love to have it now. My sister gave away a lot of mothers things when she passed in 96.

Foods101withDeronda пишет: You're very welcome!! -Deronda :)

Foods101withDeronda пишет: Got it!! I'm honored!! Thanks for being such an awesome learner!! -Deronda :)

Foods101withDeronda пишет: Understood...sizzling makes all the difference when making cornbread in a cast iron skillet...THE BEST...cornbread of all. WELCOME to my channel...check in anytime. -Deronda :)

Foods101withDeronda пишет: Welcome...Michele!! You are very welcome!! I'm thrilled to know your baking with me in the Netherlands!! Feel free to check in anytime!! ENJOY! -Deronda :)

Foods101withDeronda пишет: Correct...no flour!! -Deronda :)

browneyedgirl57 пишет: what brand of self-rising corn meal is best for this?


ChowHallCommando пишет: Can Honey be added into the Cornbread batter?

Foods101withDeronda пишет: Thank you...Christian! Understood...nothing better then crispy HOT cornbread from a cast iron skillet!!! -Deronda

comedydrummer пишет: AHHHHHHHH I want some I want some!!!! Great job!!!

MrJunebug72 пишет: Ok...i reallg hope u get this...OMG!!!!! I made it Delicious! U answered a lifelong question about how to cook this...i am soooooo glad u taught me how to cook this!!!!!

Lisa DeBarr пишет: No egg(s)?

Foods101withDeronda пишет: Hi Alecz...please keep me posted on how your studies with restoring & seasoning ole iron skillets turn out!!! I tried to add to my last post to you and think I accidently removed it!! Hope you got the size of the skillet I used in this video...if not...it is a 6 inch cast iron skillet. I am honored that you will be using my "CRISPY SOUTHERN BUTTERMILK CORNBREAD" recipe!!! -Deronda ;))

seattwa пишет: Deronda, I just subscribed to your channel. And after looking at your videos page I gained 5 pounds!

seattwa пишет: Self rising buttermilk cornmeal mix? I've never even heard of such a thing. Must be something you get only in the south. NYC probably doesn't have it. What can you substitute?

trtmntdude пишет: That sizzle, when you poured the batter in, brought tears to my eyes. Pure heaven. I know what i'm baking tonight.

Foods101withDeronda пишет: Indeed...Ms. Kimlo! ENJOY!!! -Deronda :)

jhush hush пишет: i want your corn bread made my mouth water

Foods101withDeronda пишет: Very good and you are so welcome!! -Deronda :)

winki07 пишет: Haha... that was my exact question. No eggs and no sugar? Anyway... the result looks amazing.! ;-)

Foods101withDeronda пишет: I've never added honey to the batter. Therefore, I'm not sure how honey would change to taste and texture of this cornbread recipe. -Deronda :)

Christian Powell пишет: that looks woo good wish I could take a bite

Foods101withDeronda пишет: You are very welcome...ENJOY!!! -Deronda :)

Shiral Boone пишет: Can't find self rising cornmeal anywhere in washington state. I am gonna have to move.. LOL


PekisKitchen пишет: Dear Deronda you can gain more and more viewers if you´d show them also in Spanish. I like to see your videos, but it is very difficult because just only English. I use a software to translate my descriptions in my channel. I have Spanish and English videos too, then could you do it? I am a big fan of your channel, you explain very well.

Foods101withDeronda пишет: This is not a sweet cornbread. I would think adding sugar to the batter would cause the crust to burn when adding it to the piping HOT iron skillet. If you decided to add a tablespoon or so of sugar...let us know how it turns out for you!! -Deronda :)

Ms Kimlo пишет: Wow, I've gotta try this

seattwa пишет: Hey Deronda! I just realized that there is no flour in this recipe. Right? I made chili so that means its time for cornbread. But then, its always time for cornbread!

LaShunda McGahee пишет: Oh once I saw, well heard how your c.bread mix sizzles in that skillet, I knew right off I had to sub bc my mommie heats her cast iron skillet with each batch of cornbread she makes & yah WE ALL know mama knows Bets,,, bravo & GREAT EATING TY MUCH...

smokingrannyiam пишет: Your cornbread looks delicious. Perfectly browned. The old skillets are much better than the ones you buy in the stores now. The older ones are very smooth and slick. New ones have a rough surface compared to the new ones. Not sure it makes any difference just an observation.

Foods101withDeronda пишет: Thanks...wish I could hand it to you right out of my video!!! -Deronda :)

arkchix пишет: Oh man I want some cornbread and beans now.

Cast Iron Chaos пишет: Your video was posted on Facebook's Cast Iron Cooking group, and now you have everyone there wanting cornbread. One person had to make it at 11:30 at night. YouTube won't let us post direct Web links in comments, so just go onto Facebook and look for the "Cast Iron Cooking" open group with over 1,100 members. :)


Foods101withDeronda пишет: Hi Taylor...My Grandmother used lard while making her cornbread too!! True SOUTHERN CORNBREAD indeed!! Either ways will give us that lovely golden brown crispy crunch crust, we all love sssooooo much, when bitting into this delicious moist cornbread!! -Deronda :)

Foods101withDeronda пишет: Any self-rising will do. I personally like buttermilk self-rising corn meal the best. ENJOY!! -Deronda :)

Yvonne S пишет: Yum, yum!! Can't wait to try this!! Thanks for sharing:o)

seattwa пишет: Thank you, much appreciated! I will do just that!

Foods101withDeronda пишет: Correct...Lisa...no eggs! ENJOY!! -Deronda :)

Alecz Eco пишет: Deronda, I am in a short study of restoring & seasoning ole iron skillets. Your "CRISPY SOUTHERN BUTTERMILK CORNBREAD" recipe will be my first in a skillet. I have no doubt it will turn out magnificent! Thank you so much!

Foods101withDeronda пишет: I love it...that sizzle will do it every time...ENJOY! -Deronda :)

Cynthia Palacio пишет: Oh oh that looks and sounds sooo good

Foods101withDeronda пишет: Hi Billy, Thank you and to answer your questions. The flour has caused your batter to be thick. I wish I had paid closer attention to the different cornmeals in the supermarkets during the times I lived in Kent, England. My best advice to you is...make you own self-rising cornmeal. Very simple to do.

For one cup of SELF-RISING CORNMEAL
In a bowl add...
3/4 cup of cornmeal plus 3 tablespoons of cornmeal
1/2 teaspoon of salt
1 Tablespoon of Baking Powder
Mix well.

ENJOY!!! -Deronda :)
You'll Need:

* 2 eggs, beaten with a fork
* 1 c. cornmeal
* 1 c. flour
* 1 c. milk
* 2 tsp. baking powder
* 1/4 c. vegetable oil
* 1 tsp. salt
* 1 tbsp. sugar
* 1/2 c. corn (fresh, canned, or frozen if it's taken out of the freezer ahead of time and soft)

Utensils:

* oven (You'll need help from your adult assistant.)
* fork
* large bowl
* mixing spoon
* square baking pan (8" x 8") coated with nonstick spray
* knife
* measuring cups and spoons

Procedures : 1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Put all the ingredients, except for the corn, into a large bowl.
3. Beat all the ingredients together with a big wooden spoon. The mixture should be smooth.
4. Stir in the corn and mix.
5. Pour the mixture into baking pan coated with nonstick spray.
6. Bake in the oven for 25 or 30 minutes or until the cornbread is light brown on top.
7. Remove bread from the oven, cut it into 9 pieces with a knife, and serve it warm for a lip-smacking treat