Buttermilk Scallion Skillet Corn Bread Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
• Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
• Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.

Steps:

• Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.

Steps:

• Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).

Steps:

• Preheat oven to 375°F In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.
• In a small bowl, whisk together the buttermilk, egg and oil.
• Place a 9- to 10¼-inch skillet over medium heat, add the butter and heat until the butter melts and is sizzling seriously. Tilt the skillet to coat the sides. As the butter's melting, quickly pour the wet ingredients into the dry and, using a wooden spoon, stir the wet and dry together with as few strokes as possible - only as many as are needed to combine the two. Don't beat it, don't smooth it out. Scrape the batter into the hot, buttery skillet - if it's hot enough, it will sizzle as it goes in - and pop it in the oven immediately.
• Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
• Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Steps:

• Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
• Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
• Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
• Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
• Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Steps:

• Preheat oven to 450°F.
• Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
• Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
• Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
• Pour into the hot skillet.
• Bake for 20 minutes or until golden.