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1. Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. 2. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt.
Position an oven rack in the center of the oven and preheat the oven to 450 degrees F. In a large bowl, whisk the cornmeal, flour, baking powder, and salt together.
Pouring a batter similar to that of skillet-fried cornbread, but slightly thinner, into hot grease atop a griddle or a skillet produces a pancake-like bread called a johnnycake. While johnnycake often denotes this pancake-like cornbread, it is also used in a scattered sense as a more general term for cornbread, chiefly in the North. [16]
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Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
Additional products include brownie mix, cake mixes, pie and pizza crust mixes, and multi-purpose baking mixes. [9] The vegetarian corn muffin mix uses a mixture of palm and soybean oil in place of lard. [10] Multi-purpose mixes purveyed by the company are a pancake and waffle mix, buttermilk biscuit mix and a general "baking mix". [9]
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