Cast Iron Cornbread Food

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CAST IRON CORNBREAD



Cast Iron Cornbread image

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

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

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

CAST IRON CORNBREAD



Cast Iron Cornbread image

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

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

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.

AUNTIE'S CAST-IRON CORNBREAD



Auntie's Cast-Iron Cornbread image

In our house growing up, my mother and aunt were two peas in a pod. Truth be told, they still are. So, when it came to whipping up meals for the family, they often worked in tandem. If it was a night for Mommy's chili--that meant Auntie's cornbread was also coming to the party. My aunt adds a touch more sugar to her batter. It gives the perfect touch of sweetness to balance out the spice of my mom's chili. Adding butter to the bottom of the pan before pouring in the batter also creates a crust that helps it stand up to the heartiness of the chili. Crispy. Sweet. And buttery. Nothing could be better.

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon salted butter, plus more to top at the end
1/3 cup vegetable oil
1 cup buttermilk or milk
2 large eggs
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1/2 cup sugar

Steps:

  • Preheat the oven to 425 degrees F.
  • In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
  • In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
  • Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!

CAST-IRON SKILLET CORNBREAD



Cast-Iron Skillet Cornbread image

Provided by Damaris Phillips

Categories     side-dish

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 9

3 tablespoons melted coconut oil
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

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



Cast-Iron Skillet Cornbread image

Make and share this Cast-Iron Skillet Cornbread recipe from Food.com.

Provided by Denver cooks

Categories     Breads

Time 1h

Yield 1 skillet, 8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4 1/2 ounce) can mild green chilies, drained, chopped
1/2 cup white cheddar cheese, grated
1/2 cup monterey jack cheese, grated
3/4 cup unsalted butter, room temperature
2/3 cup sugar

Steps:

  • Place rack in middle of oven. Set 10 inch cast-iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. 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.

Nutrition Facts : Calories 477.6, Fat 25.5, SaturatedFat 14.9, Cholesterol 153.7, Sodium 1030.3, Carbohydrate 53.6, Fiber 2.4, Sugar 19, Protein 11.3

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