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
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
SWEET SKILLET CORNBREAD
Provided by Food Network Kitchen
Time 55m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.
- Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.
CAST IRON SKILLET CORNBREAD
This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.
Provided by TMize
Categories Quick Breads
Time 32m
Yield 1 six and a half inch skillet, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pre-heat oven to 350°.
- 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
- 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
- 4. When oil in skillet is begins to smoke a little, pour in batter.
- 5. Bake at 350° for 20 minutes.
- 6. Broil or toast for 1 or 2 minutes.
Nutrition Facts : Calories 310.8, Fat 32.7, SaturatedFat 16.9, Cholesterol 120.3, Sodium 43.2, Carbohydrate 2.2, Sugar 0.1, Protein 3.3
CAST-IRON SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.
Nutrition Facts : Calories 204 calorie, Fat 6 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 507 milligrams, Carbohydrate 33 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
CAST IRON SKILLET CORNBREAD
This is my dad's recipe, I love it, and something about putting it in the cast iron skillet, really gives it a better taste.
Provided by KittyKitty
Categories Quick Breads
Time 35m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
Nutrition Facts : Calories 183.4, Fat 6.2, SaturatedFat 1.3, Cholesterol 49, Sodium 558.8, Carbohydrate 26.8, Fiber 2.2, Sugar 3.2, Protein 6.1
SKILLET CORNBREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
- Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
SKILLET CORNBREAD
This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
Provided by Carb Lover
Categories Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
- In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
- In a separate bowl beat the eggs and then add the milk and the melted butter.
- Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
CAST IRON SKILLET BAKED CORNBREAD
This is the result of the highly successful method of 'Trial and Error' to find the "perfect" cornbread for my 10" Cast Iron Skillet. Enjoy! This can be baked in other dishes (8x8, 9x9, muffin tins, larger or smaller skillets etc and the doubled recipe fills a 9x13) but I do not have baking times for those. *Updated directions 2/16/2015*
Provided by Doodle Pirate
Categories Quick Breads
Time 35m
Yield 1 skillet, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Position oven rack in the middle of your oven, preheat oven to 350, place skillet in cold preheating oven in center of the middle rack.
- In a medium bowl combine all dry ingredients.
- In a separate smaller bowl combine wet ingredients, mixing thoroughly.
- Combine wet ingredients into dry and mix until well blended.
- Slide the oven rack, with the skillet on it, out and place last of the butter into hot skillet. Immediately pour batter into hot skillet, and slide oven rack into place.
- Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.
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
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
HONEY-PEPPER CAST IRON SKILLET CORNBREAD
After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.
Provided by Craig Kendall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
- Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 42.6 g, Cholesterol 87.8 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 457.1 mg, Sugar 16.8 g
MARY'S CAST IRON SKILLET CORNBREAD
Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.
Provided by Mary Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
- Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 27 g, Cholesterol 60.1 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 631.5 mg, Sugar 3 g
SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
CAST IRON SKILLET BUTTERMILK CORNBREAD
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g
TRADITIONAL SKILLET CORNBREAD
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
- In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
- Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
SKILLET CORNBREAD RECIPE BY TASTY
Here's what you need: large eggs, buttermilk, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, shredded cheddar cheese, butter, honey
Provided by Tasty
Categories Sides
Yield 8 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
- In a medium bowl, whisk together the eggs and buttermilk until well combined.
- In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
- Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
- Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
- Bake for 20-25 minutes, until golden brown on top.
- Slice and top with butter and honey.
- Enjoy!
Nutrition Facts : Calories 508 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, Sugar 7 grams
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