Cast Iron Corn Bread Recipes

CAST IRON CORN BREAD

True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

Provided by tresbeau

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 42m

Yield 8

Number Of Ingredients 6

Cast Iron Corn Bread image

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Nutrition Facts : Calories 242 calories, Carbohydrate 29 g, Cholesterol 50.2 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 657 mg, Sugar 2.3 g

Ingredients

2 eggs
1 ½ cups milk
2 ½ cups self-rising white cornmeal
½ teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

CAST IRON CORNBREAD

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Cast Iron Cornbread image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g

Ingredients

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

CAST IRON CORNBREAD

The cast iron pan really does make all the difference. It gives the edges a nice buttery crispness. Make sure you give the oven and the pan plenty of time to preheat. If the butter doesn't sizzle when you lube up the pan, the pan isn't hot enough. Recipe from Alton Brown, but I've reduced the salt by 1/2 a teaspoon from his version.

Provided by Kitchen Ninja

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Cast Iron Cornbread image

Steps:

Place cast iron skillet in oven and preheat to 450.
In large bowl, combine cornmeal and milk and set aside. For best results, give it 15 minutes to soak. You need this time anyway so that the pan can get plenty hot.
In a separate bowl, combine the eggs and oil.
In a third (large) bowl, combine the flour, paking powder, and salt.
Stir the eggs and oil into the cornmeal mixture. Combine thoroughly, and then add the wet stuff into the dry stuff. Stir until the mixture just comes together, being careful not to over-mix.
Carefully remove the hot cast iron pan from the oven and rub the butter onto the bottom and sides. Pour in the batter and return the pan to the oven.
Bake at 450 for about 25 minutes, until the center hits 190 or a toothpick comes out clean.
Cornbread should slide easily out of pan. Cut into wedges (this is easier when it's upside down) and devour.

Ingredients

1 1/2 cups cornmeal (203g)
1 1/4 cups milk
1/2 cup vegetable oil
2 eggs
1 cup flour (135g)
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon unsalted butter

FLUFFY CAST IRON SKILLET CORNBREAD

This is my best friend's cornbread recipe. A lot of corn bread gets hard by the second day. I love leftover cornbread for breakfast but it can be too crumbly. This one stayed fluffy through the next day, so it's now my standard recipe.

Provided by MandAs

Categories Breads

Time 25m

Yield 8 pieces, 6-8 serving(s)

Number Of Ingredients 7

Fluffy Cast Iron Skillet Cornbread image

Steps:

Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
Sift together flour, salt, and sugar. Add cornmeal.
In a seperate container, combine eggs, milk, and shortening.
Combine wet and dry ingredients being careful not to over mix.
Pour batter into hot skillet. Bake for 20-25 minutes.

Nutrition Facts : Calories 297.2, Fat 12.5, SaturatedFat 3.7, Cholesterol 76.2, Sodium 704, Carbohydrate 38.3, Fiber 2, Sugar 1.7, Protein 7.8

Ingredients

1 1/2 cups self rising flour
2/3 teaspoon salt
2 teaspoons sugar
3/4 cup cornmeal
2 eggs, beaten
1 cup milk
1/4 cup shortening, melted

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