South Carolina Cornbread Recipes SC Travel Guide Food & Drink

Instructions. Heat cast iron skillet on medium high heat while preparing the cornbread mixture. Do not add vegetable oil yet. Add the cornmeal, salt, water, bacon drippings, egg, and buttermilk, to a medium bowl and mix well. Add one tablespoon of vegetable oil to the skillet and spread it around.

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Preheat the skillet. Make sure the skillet is very hot before adding the oil and cornbread batter in order to achieve a crispy texture. Re-oil the skillet and stir the batter in between each batch of cornbread. If the batter thickens, thin it with a tablespoon or two of hot water.

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Instructions: Combine yellow cornmeal, baking soda, and salt in a medium mixing bowl. Stir in eggs and buttermilk. Add ¼ cup melted bacon grease OR butter to mixture, and stir until combined. Heat 2 tbsp of bacon grease or butter in cast iron skillet over medium heat. Pour cornbread mixture into heated skillet and place skillet in preheated.

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Preheat oven to 400 degrees. Put several slices of bacon in a 10" cast iron skillet and brown in oven. Meanwhile, combine cornmeal, flour, sugar, soda and salt and mix well. Add drippings from bacon (leave about 2 tablespoons of drippings in the skillet), eggs and buttermilk to dry mixture and mix well. Pour into hot skillet and bake 35-45.

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Preheat oven to 425 degrees F. Grease a 9- or 10-inch cast iron skillet (see notes) with 1 tablespoon canola oil, melted butter or bacon fat. Place in oven as it preheats so it gets nice and hot. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir well.

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Melt 3 tablespoons of the butter in the microwave or a pan on the stove. Combine the melted butter with the creamed corn, sugar, buttermilk and egg. Stir the wet ingredients into the dry ingredients just until combined; don't overmix. Remove pan from oven once very hot. Put the remaining 2 tablespoons of butter in the hot pan and swirl to.

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Grease and lightly flour a 9-inch square baking pan. Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined.

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CAROLINA CORNBREAD. Put cast iron skillet in oven, Preheat oven to 350 degrees. 1 1/4 c. all-purpose flour. 3/4 c.plus 1 TB yellow cornmeal. 2/3 c.sugar. 1 TB baking powder. 3/4 tsp salt. 3 eggs. 1 1/4 c buttermilk. 1/3 c. vegetable oil. 3 TB melted butter. In large bowl, whisk together dry ingredients. Melt butter in microwave.

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Stir all these ingredients together, until they're virtually not lumps. Preheat your oven to 325 degrees. Then, generously grease your 9 inch round pan with butter. Pour in all your ingredients in your pan. Once your pour in mixture, smooth out any lumps. Place your cornbread in the oven for about 30-45 minutes.

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Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter. 5 Substitutes for Buttermilk. READ MORE:

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Preheat oven to 450 degrees and heat 1/2 cup oil in Cast Iron Skillet (10" round). Beat 2 large eggs in a separate mixing bowl and add all other ingredients. Use a little extra buttermilk if needed to get thick smooth batter. Stir the hot oil in the batter and then pour in hot skillet. Bake 20 minutes.

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Oh, for the cornbread country, The jasmine land I see, Down there in the dreams of Jackson, Down there with the friends of Lee. Indeed, for the past two centuries, the North has recognized the.

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Whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda in a medium bowl. In a small bowl, whisk together the egg and buttermilk. Make a well in the center of the cornmeal mixture and pour in the egg mixture. Stir only until blended. Remove the skillet from the oven and scrape in the batter.

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Directions. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar.

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Drop 2 tablespoons of cornmeal mixture into the oil and brown until a golden crust forms around the edges of the cornbread patties, about 2 minutes. Then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry.

South Carolina Cornbread Recipes SC Travel Guide Food & Drink

Add enough oil to slightly coat the bottom of the pan. Use a ¼ cup measuring scoop to add batter to the hot oil. Do not crowd the pan. Watch for the bottom edges to turn brown, and for bubbles to appear in the batter. When the top begins to dry, flip the cornbread over. Let it cook for 2-3 minutes per side until done.