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 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!
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 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
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
CORNBREAD
This easy skillet cornbread comes together with just a handful of ingredients, many of which you probably already have on hand. It's a firm-crumbed but light quick bread that can hold its own as a side slathered with salted butter, or it can be used as a base for cornbread dressing. The buttermilk gives the toasted corn flavor a pleasant tartness - full-fat buttermilk is preferred, but low-fat will do in a pinch.
Provided by Yewande Komolafe
Categories quick breads, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Butter the bottom and sides of a 10-inch skillet or cast-iron pan and set aside.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated. Fold in the melted butter. Pour the batter into the prepared skillet and smooth the top.
- Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
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.
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
SKILLET CORNBREAD
Steps:
- HEAT the oven to 450°F. Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings. Heat the skillet in the oven for about 10 minutes.
- COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.
- STIR in the cornmeal, flour, baking powder, and salt. The batter should be creamy and pourable like pancake batter. If it seems too thick or thickens while the oven and skillet heat, stir in a little water.
- POUR the batter into the hot skillet. Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.
- Corn Cakes
- You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork. Heat a greased griddle over medium heat. For each corn cake, pour about 1/4 cup of the batter onto the hot griddle. Flip when the edges are dry and the bottom side is a deep golden brown. The recipe will make about 12.
- Note
- You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
SKILLET CORN BREAD
Provided by Lillian Chou
Categories Bread Side Bake Thanksgiving Kid-Friendly Quick & Easy Dinner Cornmeal Fall Family Reunion Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
- Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
- Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
- Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.
CHEDDAR SKILLET CORNBREAD
Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida
Provided by Taste of Home
Time 30m
Yield 1 loaf (12 wedges).
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.
Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.
More about "skillet cornbread recipes"
SKILLET CORN BREAD RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 8Total Time 30 minsCategory Bread + Dough
- Preheat the oven to 425°. Warm a 9-inch cast-iron skillet over moderate heat. Add the oil and heat.
- Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended. Scrape the batter into the hot skillet; the oil should bubble. Transfer the skillet to the oven and bake for about 18 minutes, or until the center springs back when gently pressed. Turn the corn bread out onto a rack to cool. If using for stuffing, coarsely crumble the corn bread.
CRAZY DELICIOUS IRON SKILLET CORNBREAD - YEYFOOD.COM
From yeyfood.com
SOUTHERN SKILLET CORNBREAD RECIPE WITH HEMP HEARTS ...
From hempandfork.com
SOUTHERN SKILLET CORNBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
OLD FASHIONED IRON SKILLET CORNBREAD RECIPE - ROCKY HEDGE FARM
From rockyhedgefarm.com
MOM'S SKILLET CORNBREAD RECIPE: A SELF-RESPECTING ...
From 30seconds.com
SKILLET CORNBREAD RECIPE - TODAY.COM
From today.com
SKILLET CORNBREAD - PC.CA
From presidentschoice.ca
BEST VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD ...
From foodnetwork.ca
EASY SKILLET CORNBREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SKILLET CORNBREAD RECIPE (FROM SCRATCH) - KYLEE COOKS
From kyleecooks.com
OLD FASHIONED SKILLET CORNBREAD RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST SKILLET CORNBREAD | THE FOOD CAFE | JUST SAY YUM
From thefoodcafe.com
THE BEST SMALL SKILLET CORNBREAD FOR TWO RECIPE • A ...
From aweekendcook.com
SKILLET CORNBREAD | FOOD THINKERS BY BREVILLE
From foodthinkers.com
EASY CORNBREAD WITH CHEESE - GIRL HEART FOOD®
From girlheartfood.com
OLD FASHIONED SKILLET CORNBREAD | BUTTERMILK CORNBREAD RECIPE
From blessthismessplease.com
LOADED CHEESE & BEEF CORNBREAD SKILLET RECIPE
From diyjoy.com
SKILLET BUTTERMILK CORNBREAD - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SKILLET CORNBREAD - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
SKILLET CORNBREAD (MADE HEALTHIER!) - FIT FOODIE FINDS
From fitfoodiefinds.com
STONE GROUND SKILLET CORNBREAD - LITTLE SPOON FARM
From littlespoonfarm.com
SKILLET CORNBREAD: AN EFFORTLESSLY FLAWLESS RECIPE
From unocasa.com
BLACK FOLKS SOUTHERN HOMEMADE CORNBREAD - THE SOUL FOOD POT
From thesoulfoodpot.com
SKILLET CORNBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
SKILLET CORN BREAD - CHAR-GRILLER
From chargriller.com
SKILLET CORNBREAD RECIPE - CARLA HALL | FOOD & WINE
From foodandwine.com
SIMPLE SKILLET CORNBREAD ⋆ 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
SKILLET CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From thepioneerwoman.com
BUTTERMILK CAST IRON SKILLET CORNBREAD - AVERIE COOKS
From averiecooks.com
12 SKILLET CORNBREAD RECIPE - THERESCIPES.INFO
From therecipes.info
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From countryliving.com
MILLET SKILLET CORNBREAD RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
SWEET SKILLET CORNBREAD - DAILY DISH RECIPES
From dailydishrecipes.com
HEALTHY SKILLET CORNBREAD (NATURALLY SWEETENED, LOW FAT ...
From zestfulkitchen.com
#30-minutes-or-less #time-to-make #course #preparation #breads
You'll also love