Randys Killer Cornbread Recipes

Steps:

• Preheat oven to 425 degrees.
• Place a 10-inch cast iron skillet into the oven.
• In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
• In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
• Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Grease an 8-inch springform pan or a deep cake pan.
• Combine the dry ingredients (cornmeal, flour, sugar, salt, and baking soda) in a large bowl.
• In a medium bowl whisk together the wet ingredients (eggs, buttermilk, yogurt and milk). Add the wet ingredients to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended, being careful not to overmix.
• Pour the batter into the prepared pan and bake 20 to 25 minutes, until golden around the edges and a toothpick inserted into the center comes out clean. Let stand 15 minutes before cutting.

Steps:

• Preheat the oven to 450 degrees. Put the drippings in a 9-inch cast iron skillet. Place the skillet in the oven and let the drippings heat while you prepare the batter. In a big bowl, mix the cornmeal, salt, and baking soda. Add the egg and buttermilk, and stir until just blended. The drippings should be good and hot, but not smoking, by now. Carefully remove the skillet from the oven and swirl gently to coat it with drippings. Pour the rest of the drippings into the batter. It should crackle and pop. Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven. Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden. Serve hot, cut into wedges and lifted straight out of the skillet. If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate. If your cast-iron is seasoned well, it will do so easily.