Best 2 Thin And Crispy Cornbread Recipes
Indulging in a perfectly crafted thin and crispy cornbread can be an absolute delight for cornbread enthusiasts. With its distinctively crisp exterior and tender, flavorful interior, this variation of cornbread offers a unique textural experience that sets it apart from traditional recipes. Whether you prefer a sweet or savory flavor profile, there are a myriad of recipes available, each promising a slightly different take on this delectable treat. From classic Southern-style cornbread with its golden crust and hints of sweetness, to zesty Mexican cornbread infused with vibrant flavors, to creative variations incorporating unique ingredients like roasted corn or bacon, the options are endless. In this article, we will guide you through the world of thin and crispy cornbread recipes, providing you with a comprehensive selection of recipes to suit your taste preferences and culinary skills. Let's embark on a journey to discover the secrets of creating the perfect thin and crispy cornbread that will tantalize your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
THIN AND CRISPY CORNBREAD
The thick, golden wedges of cornbread served directly from a skillet that you see in glossy food magazines look nothing like the thin and crispy cornbread April McGreger's Mississippi grandmother used to make. The ratio of crunch to tender middle here errs on the side of crunch, which makes it perfect for soaking up the delicious broth called potlikker, which comes from simmering smoked meat and greens, sometimes cooked with Southern field peas. This cornbread bakes up best in a well-seasoned 12-inch cast-iron skillet, though you can divide the batter between two smaller skillets or even cake pans. A scattering of dry coarse cornmeal in the hot skillet before you pour in the batter makes the cornbread extra crunchy. Flipping it onto a plate or rack also helps the crust stay crisp. Or you could make it thicker and cook it ahead of time, then split the slices and toast them before serving.
Provided by Kim Severson
Categories breads, side dish
Time 30m
Yield 8 pieces
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm.
- In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine.
- Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown.
- Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 229 milligrams, Sugar 2 grams, TransFat 0 grams
THIN AND CRISPY CORNBREAD RECIPE
Provided by MooK
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Add bacon drippings to a 12-inch skillet and place in the oven to warm. In a medium mixing bowl, use a whisk or fork to combine the cornmeal, salt and baking soda. Add the egg, buttermilk and water and stir well to combine. When the skillet is very hot and the bacon grease is sizzling, carefully remove from the oven and pour half the hot fat into the cornbread batter. Whisk well to combine. Working quickly, sprinkle the hot skillet with the remaining coarse cornmeal. It should smell like popcorn. Pour the batter into the hot pan and return to the oven. Check after 20 minutes, baking until the cornbread is deep golden brown. Remove the hot pan from the oven and immediately flip out onto a plate. Cut into wedges.
Tips:
- Use fresh cornmeal. Fresh cornmeal has a brighter flavor and will produce a more tender cornbread.
- Don't overmix the batter. Overmixing the batter will develop the gluten in the flour, which will make the cornbread tough.
- Use a hot oven. A hot oven will help the cornbread rise quickly and develop a crispy crust.
- Bake the cornbread until it is golden brown. This will ensure that the cornbread is cooked through.
- Let the cornbread cool slightly before serving. This will help the cornbread to set and make it easier to cut.
Conclusion:
Thin and crispy cornbread is a delicious and versatile side dish that can be served with a variety of meals. It is easy to make and can be tailored to your own taste preferences. Whether you like it plain or with added ingredients, thin and crispy cornbread is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
