LOADED SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 1h
Yield serves 4 to 8, depending on if you like seconds
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
- You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
- When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
- Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.
SKILLET CORN BREAD WITH RED BELL PEPPER
Steps:
- Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/3-inch-wide strips. Set aside.
- Position rack in center of oven; preheat to 400°F. Generously coat 10-inch-diameter ovenproof skillet with vegetable shortening. Whisk flour, cornmeal, sugar, baking powder, and salt in large bowl to blend. Whisk buttermilk, creamed corn, melted butter, egg, and hot pepper sauce in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until moistened. Transfer batter to prepared skillet. Arrange bell pepper strips in spoke pattern atop batter. Sprinkle with sliced green onions.
- Bake corn bread until tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. Serve corn bread warm from skillet.
SKILLET CORN BREAD
This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
"FIRST" SKILLET CORNBREAD
This recipe comes from First magazine. I haven't tried it yet but it looks pretty good. I don't usually use cornbread mix unless I'm in a huge hurry but I might give this a whirl. You could probably incorporate this into your homemade cornbread recipe.
Provided by PaulaM-M
Categories Quick Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees F.
- In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.
- Remove all but 1 1/2 teaspoons bacon drippings.
- Brush sides and bottom of pan with remaining drippings.
- Place skillet in over for 5 minutes.
- Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
- Spoon batter into heated skillet and bake 15 minutes, or until golden.
- Trade the jalapenos and cheese for fillings that taste best with your summer feast.
- Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.
- Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash), and 1 tsp whole Mexican oregano,(like McCormick), into batter until just combined.
- Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.
Nutrition Facts : Calories 281, Fat 15.1, SaturatedFat 5.5, Cholesterol 48.2, Sodium 671.8, Carbohydrate 29.1, Fiber 2, Sugar 6.3, Protein 8.1
MOIST RED PEPPER CORNBREAD
The name of this recipe says it all-except how perfect they are for scooping up that last drop of soups and stews! -Katherine Thompson, Tybee Island, Georgia
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 563mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 12g protein.
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
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
RED BELL PEPPER CORN BREAD
Categories Bread Dairy Pepper Bake Low Fat Vegetarian Bon Appétit
Yield Serves 16
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 8 ingredients in large bowl. Mix buttermilk, eggs and oil in medium bowl. Add to dry ingredients. Add bell pepper and stir until just mixed. Spread in prepared pan. Bake until firm to touch, about 40 minutes. Serve corn bread hot, warm or at room temperature.
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
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