MINI SKILLET CORNBREAD
My husband says this recipe is close enough to the cornbread his mother used to make, so I consider it a winner. His criteria were to "put butter on the cornbread without it crumbling to pieces" and "be able to break it up into a glass of milk without it turning to mush."
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
CORNMEAL SHORTBREAD
Steps:
- In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended.
- Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight.
- Preheat oven to 300 degrees F.
- Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool.
MINI CORNBREAD SHELLS
I used to make great big batches of these simple little bite sized corn bread shells for hors d'oeurves. You can fill these with chili and cheese, a little grated onion and pass on trays. Or, fill them with jalapeno cheese grits, or crabmeat sauteed with peppers and cream, or cream cheese and jalapeno jelly...whatever your desire!
Provided by Penny Stettinius
Categories Grains
Time 27m
Yield 2 dozen, 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl mix the butter, cream cheese, salt and pepper together well.
- Mix in the flour and the cornmeal until well incorporated.
- Spray the oil over a mini muffin tin or two.
- Roll the dough out until it's about 1/4 inch thick and cut little squares out. The size of the square should be enough to fit into one mini muffin mold.
- Then lightly press the squares into each muffin cup.
- Bake for 10-12 minutes, or until lightly gold brown.
- Pop them onto serving trays, fill and serve.
- Fill with.
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