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.
FANTABULOUS YANKEE CORNBREAD
A little sweeter than Southern and really good! Make this in a 9 inch cast iron skillet for the best results and it may become your favorite corn bread too! DH loves this with Recipe #272121 and fried potatoes. UPDATE!!! YES! I did omit 4 teaspoons of baking powder in the recipe! Mea Culpa! It should be sifted along with the dry ingredients. I am so sorry and thank you for pointing it out to me. SA :( I have corrected the recipe.
Provided by Secret Agent
Categories Quick Breads
Time 40m
Yield 1 cornbread, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Once the oven is hot start the recipe since you want a screaming hot oven.
- Grease the bottom and sides of the cast iron skillet with the shortening. Use more than 1 tablespoon if you need to get more coverage.
- By hand, sift all the dry ingredients together and stir them to make sure they are combined and make a well in the center.
- Combine the eggs, milk and oil and mix well.
- Pour the wet ingredients into the dry and stir only until they combine. I fold them together with a spatula.
- Let batter rest for 5 minutes.
- Gently pour into your cast iron skillet being careful not to deflate the batter.
- Bake in the center of the oven for 20 to 25 minutes.
Nutrition Facts : Calories 256.5, Fat 11.3, SaturatedFat 2.3, Cholesterol 55.9, Sodium 434.9, Carbohydrate 34, Fiber 1.5, Sugar 10.2, Protein 5.4
YANKEE CORN MUFFINS
These traditional corn muffins are perfect alongside the creamy casserole, but they really complement any meal. Topped with a little butter, fresh-from-the-oven treats like these never last too long around our house.-Barb Marshall, Pickerington, Ohio
Provided by Taste of Home
Time 25m
Yield 8 muffins.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the egg, milk and oil. Stir into the dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 16-18 minutes or until a toothpick inserted in the center comes clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 211 calories, Fat 9g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 419mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA JOE'S SOUTHERN IRON SKILLET "CORN BREAD"
I love this corn bread. It is so southern style. Made in a cast iron skillet. Makes me think of my "Grandmas" country cookin. My grandma always cooked big because of our big family. This will serve a family of 8-9 people. I hope you enjoy the taste of "Grandma Joe's" just as we did...
Provided by Diana in Atlanta
Categories Breads
Time 35m
Yield 9-10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven 375 degrees.
- coat 10 inch cast iron skillet evenly (spray or oil).
- Combine all dry ingredients.
- add milk and eggs continue to mix until blended.
- add melted butter or shorting (optional) mix well.
- Bake 25 to 30 min or until toothpick inserted in center comes out dry.
- carefully remove from oven when done.
- coat lightly with butter and serve.
Nutrition Facts : Calories 366.5, Fat 15.1, SaturatedFat 3.6, Cholesterol 58.4, Sodium 74.4, Carbohydrate 51.2, Fiber 4, Sugar 6, Protein 8.5
YANKEE CORN BREAD
American style corn bread recipe - bake this delicious bread in just 35 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Generously grease bottom and side of 10-inch cast-iron skillet with shortening or spray with cooking spray. Heat greased skillet in oven about 5 minutes or until hot.
- Meanwhile, in large bowl, beat milk, butter and egg with egg beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Carefully remove skillet from oven. Pour batter into skillet.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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