Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, north carolina corn bread. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
North Carolina Corn Bread is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. North Carolina Corn Bread is something which I have loved my entire life. They are nice and they look wonderful.
Combine all ingredients in order listed, adding just enough water to get batter that is like pancake batter, pourable but not too thin. Melt a generous amount of butter on a griddle or in a large skillet over medium heat. Pour batter to make small cakes (not too small). Fry, turn and fry the other side.
To get started with this recipe, we have to prepare a few ingredients. You can have north carolina corn bread using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make North Carolina Corn Bread:
- Get 2 Cups Ground White Cornmeal
- Get 1 Teaspoon Salt
- Take 1/2 Teaspoon Baking Powder
- Prepare 1/2 Teaspoon Baking Soda
- Get 2 Eggs
- Make ready 1 1/2 Cup Buttermilk or 1 1/2 Tbs White Vinegar or Lemon Juice + 1 1/2 Cup Milk, let stand for about 10 minutes
- Prepare 4 Tablespoons Butter, melted
Add egg, oil, and milk; beat well. I then got to mixing the rest of the ingredients, starting with the dry ingredients and then slowly stirring in the egg and buttermilk. It's also part of the heritage of the Lumbee Indian tribe, who calls North Carolina home and takes their name from the Lumbee River in Robeson County. Instead of slices of bread, the collard green sandwich starts off with two circles of crispy cornbread, fried golden brown.
Instructions to make North Carolina Corn Bread:
- Preheat oven to 450. Put butter in a 9” cast iron skillet and put the pan in the oven until very hot.
- Mix whole eggs and milk together.
- Mix cornmeal, salt, baking powder and baking soda together in a bowl.
- Add the eggs and buttermilk, stirring gently-just enough to blend.
- Remove the pan from the oven and carefully swirl (brush) to coat the whole surface.
- Pour the excess butter into the batter and mix lightly to blend.
- Then pour into the hot skillet. Bake for 25-35 minutes or until firm and golden brown.
It's also part of the heritage of the Lumbee Indian tribe, who calls North Carolina home and takes their name from the Lumbee River in Robeson County. Instead of slices of bread, the collard green sandwich starts off with two circles of crispy cornbread, fried golden brown. Granny in North Carolina made it your way and I was never privy to her recipe Grand ma from Mississippi. Baked cornbread in cast iron skillet from fresh ground corn that Grandpa and I shelled then dropped off at the millers on the way to town on Saturday the only day we went to town picked it up on the way home. Read the Mom's Cornbread — The Lost Recipe! discussion from the Chowhound Home Cooking, Thanksgiving food community.
So that’s going to wrap it up for this exceptional food north carolina corn bread recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
