Chris Schlesingers Cornbread Recipes

Steps:

• Preheat oven to 350. Lightly oil a 9-inch cast-iron skillet and put it in the oven to heat up.
• In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder. In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and the corn and stir together until just mixed.
• Remove the hot cast-iron pan from the oven and pour into it the batter, then give the pan a smack on the countertop to even it out. Return pan to oven and bake, approximately 1 hour, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.

Steps:

• 1. Preheat oven to 350 degrees. Lightly oil a 9-inch cast-iron skillet or a 12 by 8 by 2-inch pan, and place it in the oven to heat.
• 2. In a large bowl, sift together the fl our, cornmeal, sugar, salt, and baking powder. In a separate bowl, whisk together the eggs, milk, and oil. Pour the wet ingredients over the dry ingredients, add the corn, and stir until just combined. Add the butter and stir once or twice to incorporate.
• 3. Remove the hot skillet or pan from the oven, pour batter into it, and give the whole number a smack on the counter to settle it. Put pan in oven to cook until mixture is brown on top and a sharp knife inserted into its center comes out clean, approximately 1 hour. Cornbread can, indeed should, be made ahead of time. If it is slightly stale at the start of the process, so much the better-the dried cornbread leads to a fluffier dressing.

Steps:

• Preheat the oven to 375 degrees. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
• In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well. Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes. Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In another bowl, whisk together milk and eggs until frothy, then stir into dry ingredients, mixing until just incorporated. Do not overmix; the batter should be lumpy.
• Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes. Let cool on a wire rack.

Steps:

• Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
• In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
• Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

Steps:

• In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
• Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
• When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
• Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
• Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.