Best Cornbreadwith A Twist Recipes

SOUTHERN CORN PONE BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

WEST TEXAS CORNBREAD ---WITH A TWIST!

Steps:

• 1. ESSENTIAL TOOLS: Skillet, colander for draining, 13 x 9 casserole dish, mixing bowl large for cornbread, mixing bowl medium for green chile sauce, spatula, large spoon and whisk
• 2. In a colander, drain beans and diced tomatoes with green chilies.
• 3. Cook hamburger and diced onions, drain. Add back to the skillet the hamburger and onion, drained beans and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
• 4. Heat oven to 350 degree Spray casserole dish. Set aside.
• 5. Combine cornbread mix your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size of cornbread mix for this recipe.
• 6. Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture Add two cups of shredded cheese.
• 7. Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
• 8. Cook until cornbread is done. I have timed it at 45 minutes inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
• 9. In the meantime while baking, combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce, salt or red chili powder its your preference though.
• 10. OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced, green onions diced.

CORNBREAD WITH A TWIST

Steps:

• 1. Spray 9x13 pan with cooking spray, or grease. Heat oven to 350.
• 2. In medium bowl, combine mixes, water, egg, and vanilla. Stir to mix well. Pour into prepared pan. Bake at 350 for 30-35 minutes. Bread will be light golden brown, and toothpick comes out clean.
• 3. While bread is baking, melt butter. Add honey. Mix well. As soon as bred comes out of the oven, pour butter honey mixture on bread. Spread to reach corners. Serve while warm. We like ot heat the leftovers in the microwave for 15 seconds. Just like fresh out of the oven.

OLD FASHION CORNBREAD WITH A TWIST

Steps:

• 1. Heat enough oil in a large heavy bottom skillet on high heat.
• 2. In a medium bowl, mix together cornmeal and salt. Stir in enough boiling hot water that the cornmeal mixture comes together enough to spoon (not too thick and not too thin.
• 3. When your oil is hot but,not smoking,you can either spoon your mix in the oil or shape each piece.Fry in oil about 5 minutes depending on how think the cakes only flip once.you want them to be golden and crispy.They absorb alot of oil so be sure to drain on paper towels.
• 4. Note: These little gems are good served with beans.I make them when I have beans and fried chicken.

CORNBREAD....WITH A TWIST!

Steps:

• Use a 9 x 9 pan for the basic recipe, larger if doubling recipe.
• Spray pan with Pam or grease the pan in some other way.
• Mix all ingredients in a bowl until the batter is smooth.
• Bake at 350 for 45 minutes.
• Note: This is often not done cooking immediately. If the middle still jiggles, turn the over off and put the pan in oven while it is cooling down.