Robb's Mississippi Cornbread recipe


5/5 - 0 Total votes

Servings: 6
Prep time: None None
Cooking time: None None

Ingredients

1 : Eggplant

2 : lg Zucchini

1 : lg Red bell pepper

1/2 : lb Plum tomatoes

Salt : Salt and pepper

Olive : Olive oil

4 : lg Shallots

4 : Cloves garlic

2 : Stems fresh oregano

5 : Stems fresh basil

1 : qt Chicken stock

1/2 : Lemon

1 : Pumpkin

2 : tb Vegetable oil

Salt : Salt to taste

3 : lb Sugar pumpkin

Olive : Olive oil

Salt : Salt and pepper

2 : Sprigs thyme

4 : Cloves garlic

1 : qt Chicken stock

Unsalted : Unsalted butter (optional)

4 : sl Bread

2 : tb Melted butter

2 : Quails

1 : tb Butter

1 : ts Dried tarragon (scant)

2 : Turns of pepper

-from : -from a pepper mill

1 : c Fresh apple cider

2 : Green apples; diced

4 : tb Onion; diced

1 : And /2 teaspoons virgin

-olive : -olive oil

2 : Poblano chiles; peeled, seed

-and : -and diced

1/2 : ts Oregano or marjoram; toasted

1 : ts Sugar

1 : ts Lime juice

1 : ts Balsamic vinegar

1/3 : c Beef or venison jerky;

-grilled : -grilled and diced

4 : c Fresh apple cider

1/4 : c Fresh ginger; diced

1/2 : c Brown sugar

2 : ts Cinnamon

4 : Whole quail (bone in)

1 : ts Salt

1 : ts Black pepper

Apple : Apple Jerky Salsa

1/2 : ts Molido chile powder

Corn : Corn husks (or string) to

-truss : -truss quail

Apple : Apple Glaze

4 : ts Olive oil

1 : Onion; quartered and thinly

-sliced : -sliced

2 : ts Sugar

1 : c Dry red wine; preferably

-Pinot : -Pinot Noir

1 : c Defatted reduced-sodium

-chicken : -chicken broth

3 : tb Currants

2 : tb Drained capers

2 : tb Chopped fresh rosemary or

-tsp. : -tsp. dried, crushed

4 : Quail; about 6 oz. each

Salt : Salt & freshly ground black

-pepper : -pepper to taste

1 : ts Cornstarch mixed with 2 tsp.

-cold : -cold water

Directions

0: Preheat oven to 450 degrees F

1: Place bacon drippings or Crisco in 9-inch cast iron skillet

2: Heat skillet in oven until fat is smoking hot, while preparing batter

3: (This should take no more than 5-10 minutes

4: ) Thoroughly combine cornmeal, baking soda, and salt in medium bowl

5: Add eggs and buttermilk all at once

6: Blend thoroughly, using wire whisk

7: Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat

8: Turn skillet around to coat sides and bottom thoroughly with remaining fat

9: Pour batter into skillet

10: Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm

11: Turn cornbread onto plate and slip back into skillet upside-down

12: Return to oven for 5 minutes

13: Turn out onto rack, cut into 6 wedges and serve immediately

14: Note: A castiron skillet is essential for a successful crust and moist bread

15:







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