SALMON SOUTHERN CORN BREAD
Make and share this Salmon Southern Corn Bread recipe from Food.com.
Provided by True Texas
Categories Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients togather.
- Then add salmon and liquid mixture.
- This should be a corn bread consistency; if too dry, add more milk.
- Pour into hot greased pan and bake 450 until golden brown.
- Good served with red bean.
Nutrition Facts : Calories 379.1, Fat 12.7, SaturatedFat 3, Cholesterol 49.1, Sodium 1581.9, Carbohydrate 52.5, Fiber 3.5, Sugar 4.5, Protein 14.6
SUPER EASY CORN CRUSTED BAKED SALMON
Crunchy on the outside, and tender on the inside with just a hint of garlic, this easy to make dinner goes perfectly with a nice green salad and/or some roasted potatoes. Recipe adapted from one I found on the back of a frozen fish filet package some years ago. ***note*** You may substitute low fat caesar dressing if you are watching calories.
Provided by grumblebee
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cornmeal and seasonings in a shallow dish.
- In separate shallow dish, combine dressing and lemon juice.
- Dip each salmon fillet in Caesar mixture, then dip in cornmeal mixture to coat well on both sides.
- Place on a baking sheet (that has been sprayed with non-stick cooking spray) in single layer.
- Bake at 450 F for 6 to 8 minutes or until fillets flake easily with a fork. Depending on your oven, you may need more or less time. (so keep at eye on the fish).
- ***note*** If using frozen salmon filets, allow to thaw in refridgerator before continuing with recipe.
Nutrition Facts : Calories 226.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 58.6, Sodium 488.4, Carbohydrate 8.7, Fiber 0.8, Sugar 0.3, Protein 23.4
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
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