Cast Iron Skillet Corn Bread Food

CAST IRON CORNBREAD

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.

CAST-IRON SKILLET CORNBREAD

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.

CLASSIC VEGAN SKILLET CORNBREAD

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
• While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
• Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

CAST IRON SKILLET CORN BREAD

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

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.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
• Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

CAST IRON SKILLET CORNBREAD

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.

6-INCH CAST IRON SKILLET CORNBREAD

Steps:

• 1. Preheat oven to 425ºF and put 6 inch cast iron skillet in the oven to heat up.
• 2. Meanwhile, whisk together the dry ingredients. Whisk in the milk, buttermilk and egg. Whisk in the 3 tablespoons melted butter.
• 3. Remove skillet from oven and reduce the oven to 375ºF.
• 4. Add the remaining butter to the hot pan and swirl it around to melt and coat the bottom and partway up the sides.
• 5. Pour batter into pan, put pan into oven and bake for 20 minutes until toothpick put in center comes out clean.
• 6. Let cool about 10 minutes before serving.

CAST IRON SKILLET BAKED CORNBREAD

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

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.

SKILLET CORNBREAD

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

Steps:

• Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat.
• Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
• Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
• Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smooth-a few small lumps are good.)
• Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.