Cast Iron Skillet Cornbread - Southern Style - No flour or sugar.
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- Опубліковано 8 вер 2019
- Cornbread - Southern Style is made without flour or sugar. Treat you and you family to a bolder corn flavor. A simple recipe that takes less than 30 minutes to make start to finish. It goes perfect with BBQ, Soups or just by itself with butter.
Recipe
Cast Iron Skillet Cornbread
Preheat oven to 450 degrees and place your 10" cast iron skillet in oven while preparing batter
2 1/4 cups of med grind quality corn meal (I used Bobs Red Mill)
1 tsp each of baking powder and baking soda
3/4 tsp of salt
Mix dry ingredients well
2 cups of buttermilk
2 large eggs beaten
Mix into dry ingredients
1/4 cup of vegetable oil (you also can use bacon drippings or other high smoke point oil)
4 tablespoons of butter
Remove hot skillet from oven and pour in oil - replace in oven for 5 minutes or so
Remove skillet and add butter - after melted pour hot butter/oil mixture into batter and place skillet back into oven
Stir batter to incorporate butter/oil - Remove skillet from oven and pour batter into hot skillet.
Bake for 15 minutes or until knife inserted comes out clean.
Bottom crust will be dark golden brown - be careful not to overcook.
Cool for a few minutes and enjoy!
Look Awesome 👍🏾 Kind regards from Germany 🇩🇪👍🏾
Thank you so much for a cornbread recipe without flour and sugar!!! THANK YOU! THANK YOU! THANK YOU!
We just finished baking this recipe, it tastes great. We're from Bosnia and were looking for a recipe that was as good as back home, and this one is just as great! Thank you.
Preach! Thanks for the recipe that’s how we ate ours growing up. Thanks for the video
You are so welcome
Thank you Roy! I would love to try this!
Hey Roy, I grew up in Georgia and I'm 62. My Mother learned to make Southern cornbread from her 'deeply southern' mother-in-law and in my mother's version, she always used white cornmeal and 3 tablespoons of AP flour. I asked her once why the flour and she said, "that's the way it's done!" She added her shortening to her 12 inch Lodge skillet and placed it in the oven while it was heating up. When the batter was ready and the oven was piping hot, she'd remove the skillet and placed it on a high heat burner, poured the heated shortening into the batter and mixed well. Once well mixed she poured the batter into the very hot skillet to get a fried bottom and then placed it into the oven. She said that the key is to make a very thin cornbread; however if you wanted a thicker cornbread, use a 10 inch Lodge skillet. She served it with butter beans and fried okra, sometimes ham but that was usually on Sunday.
Edited for additional comment: A true Southerner, the next morning, would take the leftovers, crumble into a tall glass, pour milk or buttermilk into the glass and eat it like a cereal.
Thank you for sharing this recipe. I had been looking for a long time how to make cornbread without wheat flour and I finally found it.
Grew up on real Southern Cornbread like this. Since Native Americans didn't eat sweets (sugar) that is why it was originally made without it and then during the Depression sugar wasn't cheap. In the south sugar really wasn't put into cornbread until you hit Louisiana. Cornbread was designed to be a staple like potatoes or rice, it was plain (but filling) in order to allow for other foods flavors to shine. I grew up eating corn bread in a bowl with pinto beans, stewed potatoes or my favorite: crumbled up in a glass with milk, green onions and tomatoes on the side. Thanks for sharing your recipe.
Outstanding cornbread and gluten-free as well. ❤
This is best traditional cornbread recipe there is! I used a coarse stone ground. Perfect texture. Grateful to you and your dad for passing it on.
That's the why my Dad used to make it he would crumble a piece up in a glass and put milk or sometimes buttermilk and eat it like cereal, me I just like cornbread like this with a big ole glass of southern sweet tea !
Best recipe I've seen without sugar or flour must try Thanks
Funny, when you said Alexa set a time for 15 minutes, my Alexa set a time too! 🤣
I can't get turnip greens or collard greens here in Bangkok but I can get delicious Chinese Mustard Greens. Greens and this type cornbread are what I grew up on in SE Louisiana. I like it with butter or crumbled into a tall glass of cold plain milk or buttermilk. Leftover cornbread, sliced and pan fried in bacon fat is great with fried eggs for breakfast. I like to crumble it on a plate and spoon field peas, black-eyed peas, or beans over it instead of rice. There's a group of people in Russia, who regularly live to be more than a hundred years old, and they subsist entirely on cornbread and buttermilk, supposedly. BTW, I made your recipe, Roy, and it is delicious even though I had to bake it in a muffin tin. Update: I bought a 10" cast iron skillet, mail order, and now your recipe is like the one I grew up on.
Thank you so much for this! I've been looking for a recipe without flour and sugar - this will be awesome!!!
Thank you Roy for this video! Going to try this this evening for dinner!
Looks fantastic! Thank you! 😊
I think this is what cornbread is meant to be. The cake like ones should be called corn cake. Lol Thank you for sharing this!
The whole family is participating in the filming!! so nice!!
Third time to make this. Hands down the best gluten free [or otherwise] cornbread recipe I've eaten since my west Texas upbringing days.
Great to hear!
Very happy to find this and your channel Roy & Family thanks so much.
Glad you enjoy it!
Thank you for this recipe my husband can't have flour so I will be trying this.Looks delicious!!!
Looks great "Cooked by Ben Cartwright"/
Roy.
My husband Keefe and I will love this cornbread !!!
I've spent hours searching for a TRUE "no flour" cornbread recipe on YT. I'm glad I found your video! Most of the other YT videos claiming to have no flour are made with cornmeal MIX which contains flour!! I guess those other cooks can't read labels. Does the oil serve a specific purpose that more butter can't accomplish? I was thinking of using 1-1.5 sticks of butter in place of the oil and butter mixture. THANK YOU Roy and Olivia!!!
Excellent stuff bro. I was raised in the mountains of West Virginia this is down home cooking however we use lard
I have not tried it by now but by the looks of it the recipe is detailed and nice explained so everyone should be able to reproduce it. I especially like that you tell us the size of the skillet you are useing, in so many recipies this info is missing.
Thanks friend. I just downloaded your recipe and printed it to put in the kitchen. That looks like the kind of cornbread my gramma used to make.
Thanks and enjoy!
It took me some time to find this video, I wanted a recipe that didn't have wheat in it, yours turned out to be a good fit to what I was looking for thanks for sharing. I'd say I make a pan about every other day now! The only change I have made is I cut the oil back a touch. Hope you do some more videos like this.
I love it!
Thank you, this was wonderful, as I really dislike sweet cornbread. I added fresh chives and a bit of nutmeg, served it with mushroom ragout.
That's nice yall
You NEED more subs your video made my life easier
Thanks so much!
Thank you for the recipe! I need to have something like this. Can you use olive oil or avocado oil? Can’t have vegetable oil. I am glad that I found your channel. God bless you and yours!
Yes, absolutely - Avocado Oil would probably work well as I believe it is more neutral than Olive Oil. However is you like the taste of Olive oil try it!
Thanks!
Your Welcome and Thank you!
Roy, it looks great! I am going to try your recipe for my next batch or cornbread. One question, your cast iron skillet.......is it a vintage Lodge?
Not Vintage as I bought it new about 10 years ago but it is a Lodge. Excellent cookware - I wish I would have spent a lot less on cheap non-stick and more on quality pieces like the Lodge Cast Iron Skillet.
mom and granny always used bacon grease instead of oil
Süper 💯💯💯💯💯💯💯💯
Thank you very much for this recipe, i don't know i feel sad your channel is not active cause you really have awesome recipes
We may be able to start back up soon. Thank you for watching!
@@CookWithRoy I'M SO HAPPY TO HEAR THAT!
Do you have to add oil and butter together if you're making it in a baking pan
It seems like vinegar or another acid such as lemon juice would be needed to help the dough rise better.
Thanks Roy and Olivia. Why do so many people use flour? The cornier the better.
Agree!
Corn pie!!
Olivia is a beautiful kid! Making memories!
Yes she is! Thanks.
Only way ill make cornbread now.....
Yep cake is cake,Cornbread is cornbread.I like jalapeño and onion in mine
My Mammaw never put sugar or flour in cornbread. It’s the best! Bacon grease and a handful of cornmeal, thrown in on the hot grease. Have you tried that? Oh yeah
Have not - I will have to give it a shot
Can you use this recipe to make hot water cornbread?
Not sure as I have never made hot water corn bread.
If someone is gluten (wheat protein) intolerant they are also Casein (milk protein) intolerant. It’s the same enzyme that breaks down both proteins that is missing in Native Americans (me) and others. Take care everyone, much love.
What size skillet is that?
Can I use a stainless steel pan? Instead of cast iron it has a handle that is stainless steel.
As long as your pan is oven rated for the temperature that your baking the corn bread, it should work fine. You might have some sticking but with the amount of butter in pan I don't think that will be a problem, again the quality of your stainless pan will factor in the results.
Hi. What is the role of egg in this recipe? If I don't want to use egg, can you skip it? What can I use alternatively? Pls give along with proportion of the alternate ingredients for this recipe. Thks.
Since there is no flour (Gluten) the egg helps to build structure and also give flavor and richness. I haven't tested with alternate ingredients. Thank you for watching.
Never said hoe many eggs, how much butter to add or or how much buttermilk to use
That looks like a Lodge skillet so isn't it actually their 10-1/4" size?
Did I miss recipe is the buttermilk and cornmeal 1 to 1 ratio
The recipe is in the description but yes it's approximately a 1 to 1 ratio - I used a little more cornmeal than buttermilk. Thanks for watching
lol, my Alexa set a timer when he did!
She is always listening!
Excuse me, but "Southern style" cornbread is NOT made without flour. As a native Tennessean, I learned to make cornbread at the age of nine. My mother used 2 cups of self-rising cornmeal mix (leavened mix that contains cornmeal, flour, baking powder and salt), 1/2 cup self-rising flour and water. Hers was the best Southern cornbread in the world. My cornbread is made with 2 and1/2 cups of self-rising cornmeal, 1/2 cup fine, whole wheat flour, 1 egg, 1/4 cup mayonnaise and enough milk to make the batter very thick. pour into a shortening greased cast iron skillet and bake at 425 degrees for 20 minutes. Brown the top of the bread under the broiler. Turn it out onto a plate and enjoy. It's great hot; crumbled into a glass of ice cold milk. Yum!
Hate to put you out of a job Olivia...that camera can sit on the counter and take side views.
She might be back with me to film some more recipes soon.
Too much talking
LOL - Yes I agree! - Thanks for watching.
Too much talking
Too much unnecessary talking. PLEASE just show the recipe.