CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
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.
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
CORNBREAD TOPPED CAST-IRON SKILLET CHILI
Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
- Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
- Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
- Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.
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!
GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER
When you take something classic like skillet corn bread, and mix it with the true American Hatch green chile, you get something special. The crisped slow-cooked pork and spicy sweet melted butter don't hurt, either.
Provided by Eric Greenspan
Categories appetizer
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
- Coat a 9-inch cast-iron skillet with oil.
- Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
- Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
- For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
- Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
- For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
- Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.
SKILLET CORNBREAD
Provided by Emeril Lagasse
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degree F.
- Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
- In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
- Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.
SKILLET CORNBREAD
Make and share this Skillet Cornbread recipe from Food.com.
Provided by Jens Kitchen
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 425°F Coat 9-inch cast iron skillet with cooking spray.
- In large bowl, combine cornmeal, flour, sugar, chili powder, baking powder, baking soda and salt. Make well in center. Add buttermilk, oil, egg and corn. Whisk until combined. Stir together liquid and dry ingredients just until combined. Batter will be lumpy.
- Meanwhile, heat skillet for 2 minutes over medium heat until hot. Scrap batter into pan and spread level.
- Bake until a toothpick inserted in center comes out clean, about 15 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 251.6, Fat 7.2, SaturatedFat 1.3, Cholesterol 24.8, Sodium 461.3, Carbohydrate 42.4, Fiber 2.8, Sugar 8.3, Protein 6.3
SKILLET CORNBREAD
Make and share this Skillet Cornbread recipe from Food.com.
Provided by LMillerRN
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
- Whisk together buttermilk and egg. Add cornmeal, stirring well.
- Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
- Bake at 450° for 15 minutes. Serve with butter.
Nutrition Facts : Calories 186.6, Fat 4.2, SaturatedFat 1.4, Cholesterol 35.6, Sodium 770, Carbohydrate 31.5, Fiber 2.6, Sugar 4.2, Protein 6.6
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
SKILLET CORNBREAD
This is the recipe I use for my cornbread Dressing recipe. I prepare it ahead of time and freeze the cornbread in wedges until ready to prepare the dressing. It is also good as is! Serve it with baked ham, yams and some green beans!
Provided by Bev I Am
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F.
- In a mixing bowl, combine the dry ingredients and mix well.
- In another bowl, combine the buttermilk and egg and beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
- Place the shortening and bacon grease in a 9" iron skillet and heat till the shortening melts.
- Pour the hot fats into the batter, stir well, and pour the batter back into the skillet.
- Bake in the oven till the cornbread is golden brown, about 20 minutes.
- To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
- (To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.).
Nutrition Facts : Calories 304.1, Fat 10.2, SaturatedFat 3.4, Cholesterol 53.9, Sodium 1047.3, Carbohydrate 44.7, Fiber 3.5, Sugar 5.5, Protein 9.4
IRON-SKILLET CORNBREAD
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.
Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
CORNBREAD
I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.
Provided by crazycookinmama
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400³F.
- Grease bottom and side or round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, with shortening.
- Beat milk, butter and egg in large bowl with hand beater or wire whisk.
- Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy).
- Pour into pan.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- Serve warm if desired.
Nutrition Facts : Calories 169.6, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 242.1, Carbohydrate 27.3, Fiber 1.2, Sugar 8.4, Protein 3.3
More about "cornbread in a skillet recipes"
SKILLET CORNBREAD (MADE HEALTHIER!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SOUTHERN SWEET CORNBREAD RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
GOOD LUCK NEW YEAR CORNBREAD SKILLET | FOODTALK
From foodtalkdaily.com
SKILLET CORNBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
BEST CORNBREAD TOPPED CAST-IRON SKILLET CHILI RECIPES ...
From foodnetwork.ca
SIMPLE SKILLET CORNBREAD ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
HEALTHY CORNBREAD RECIPE « SKILLET CORNBREAD « CLEAN ...
From cleananddelicious.com
CRAZY DELICIOUS IRON SKILLET CORNBREAD - YEYFOOD.COM
From yeyfood.com
OLD FASHIONED SKILLET CORNBREAD | BUTTERMILK CORNBREAD RECIPE
From blessthismessplease.com
CORNBREAD - SAVOR THE BEST
From savorthebest.com
OLD FASHIONED IRON SKILLET CORNBREAD RECIPE - ROCKY HEDGE FARM
From rockyhedgefarm.com
SKILLET JALAPEñO CORNBREAD - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET …
From thepioneerwoman.com
TACO CHILI CORNBREAD SKILLET - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From countryliving.com
SKILLET CORNBREAD RECIPE - SOULFULLY MADE
From soulfullymade.com
OLD FASHIONED SKILLET CORNBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
BLACK FOLKS HOMEMADE CORNBREAD - THE SOUL FOOD POT
From thesoulfoodpot.com
8 BEST SOUL FOOD CORNBREAD RECIPES - THE SOUL FOOD POT
From thesoulfoodpot.com
EASY CORNBREAD WITH CHEESE - GIRL HEART FOOD®
From girlheartfood.com
CAST-IRON SKILLET CORNBREAD RECIPE ON FOOD52
From food52.com
HONEY CORNBREAD (SWEET AND MOIST) | THE FOOD CHARLATAN
From thefoodcharlatan.com
MILLET SKILLET CORNBREAD RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
SOUTHERN SKILLET CORNBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
CAST IRON CORNBREAD - HONEY BUTTER CORNBREAD - FOOD WISHES
From youtube.com
FOOD WISHES VIDEO RECIPES: CAST IRON CORNBREAD – FRUGAL ...
From foodwishes.blogspot.com
SKILLET CORNBREAD | FOOD THINKERS BY BREVILLE
From foodthinkers.com
SKILLET CORNBREAD - HEY GRILL HEY
From heygrillhey.com
SKILLET CORNBREAD - PC.CA
From presidentschoice.ca
GLUTEN FREE CORNBREAD IN A CAST IRON SKILLET - NEIGHBORFOOD
From neighborfoodblog.com
CORNBREAD APPLE & HONEY SKILLET CAKE – MY RELATIONSHIP ...
From myrelationshipwithfood.com
BEST VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD ...
From foodnetwork.ca
BEST CORNBREAD TOPPED CAST-IRON SKILLET CHILI RECIPES ...
From pinterest.ca
BUTTERMILK CORNBREAD RECIPE - JOSH MILLER | FOOD & WINE
From foodandwine.com
THOMASINA MIERS' RECIPE FOR SKILLET CORNBREAD WITH ...
From theguardian.com
SKILLET CORNBREAD RECIPE - CARLA HALL | FOOD & WINE
From foodandwine.com
#60-minutes-or-less #time-to-make #course #preparation #breads #easy #dietary #quick-breads
You'll also love