Taste of the South Southern Breads 2021

I’VE BEEN EXCITED TO SHARE THIS ISSUE with you! If there’s a food group that Southerners know well, it’s definitely bread. Sunday suppers and celebration dinners always have a spot reserved for the breadbasket. Holiday mornings and leisurely weekends are scented with the fresh-baked smell of sweet rolls. And any time of the year, big pots of greens are synonymous with cornbread for soaking up the potlikker. Some of us are blessed with cast iron collections from generations past—well-loved and generously seasoned pans that cooked decades of biscuits, bacon, and cornbread. While I do not have a treasure trove of grandparents’ skillets, I have enjoyed breaking in new ones. Some have been gifts, while I picked up others at yard sales and junk stores, but all of them show the promise…

step 1 WET TO DRY Adding wet ingredients into the dry ingredients helps create a smooth batter with less mixing, guarding against clumps of flour and cornmeal baked into the bread. step 2 MIX JUST UNTIL COMBINED “Just until combined” means you should stop mixing the moment both wet and dry mixtures are combined, without any visible streaks or patches left of either mixture. This ensures your cornbread will be fluffy and light in texture. step 3 PREHEAT SKILLET Preheating your skillet in the oven with oil ensures that the cooking process begins at the moment your batter hits the pan. If you pour batter into a cold skillet, you will get a soft crust, much like a cake, rather than a crispy outer crust. step 4 TEST FOR DONENESS Insert a wooden pick in the center…

CLASSIC BUTTERMILK BISCUITS Cutting, stacking, and pressing down the dough multiple times help create sky-high layers in these gorgeous biscuits. MAKES ABOUT 12 3½ cups all-purpose flour*2 tablespoons sugar1 tablespoon kosher salt1 tablespoon baking powder½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk1 large egg, beatenFlaked sea saltButter and honey, to serve 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms. 3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle again.…

CRAWFISH CORNBREAD How do you jazz up traditional Southern cornbread? With crawfish tails and spicy Creole flavors, of course! MAKES 1 (8-INCH) LOAF 6 tablespoons vegetable oil, divided½ cup finely chopped yellow onion½ green bell pepper, seeded and finely chopped1 jalapeño, seeded and minced1 cup plain yellow cornmeal1½ teaspoons baking powder1 teaspoon kosher salt1 teaspoon Creole seasoning¼ teaspoon baking soda2 large eggs, lightly beaten½ cup whole milk1 (8.5-ounce) can cream-style corn½ pound cooked crawfish tails, drained¾ cup shredded sharp Cheddar cheese, plus more for sprinkling 1. Preheat oven to 400°. 2. In an 8-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion, bell pepper, and jalapeño; cook, stirring frequently, until vegetables are tender, about 8 minutes. Remove vegetables from skillet, and wipe skillet clean. 3. Add 1 tablespoon oil to skillet, and place…

SATSUMA SWEET ROLLS Juicy Southern satsumas pack these rolls with sweet-tart flavor, but mandarin or clementine oranges will work just as well. MAKES 10 DOUGH ¼ cup warm water (105° to 110°)1 (0.25-ounce) package active dry yeast3½ cups all-purpose flour¼ cup granulated sugar1½ teaspoons kosher salt¾ cup whole milk1 large egg, lightly beaten6 tablespoons unsalted butter, softened FILLING ¼ cup unsalted butter, softened⅓ cup firmly packed light brown sugar⅔ cup orange or satsuma marmalade GLAZE ¼ cup whole milk2 ounces cream cheese, softened2¼ cups confectioners’ sugar1½ teaspoons finely grated orange zest 1. For dough: In a small bowl, combine ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes. 2. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, granulated sugar, and salt. With mixer on low speed, add…

BLACKBERRY–PEACH SKILLET BREAD Swirls of delicious blackberry jam give this easy-to-make skillet bread just the right amount of sweetness. MAKES 1 (10-INCH) LOAF 2 cups self-rising flour½ teaspoon ground cardamom¼ teaspoon kosher salt1 (13-ounce) jar peach preserves¾ cup unsalted butter, melted¾ cup whole buttermilk3 large eggs2 teaspoons vanilla extract⅔ cup blackberry jam2 teaspoons sugar 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a large bowl, stir together flour, cardamom, and salt. In a medium bowl, whisk together peach preserves, melted butter, buttermilk, eggs, and vanilla. Make a well in center of flour mixture. Add preserves mixture, stirring just until dry ingredients are moistened. Pour batter into prepared skillet. Spoon blackberry jam over batter. Using the tip of a knife, gently swirl jam into batter. 3. Bake until…