Grandmas Iron Skillet Cornbread Food

GRANDMA'S CORNBREAD

Steps:

• Preheat oven to 425 degrees and liberally butter your pan.
• In a small mixing bowl measure out sugar, and softened butter then cream together.
• In a large mixing bowl, measure out flour, salt, and baking powder. Whisk to combine.
• In a 4 cup measuring cup beat one egg, add 1 1/4 cups of milk and mix together.
• Whisk the milk and egg mixture into the butter mixture.
• Mix the liquid mixture into the flour mixture. Do not over mix.
• Add in cornmeal and stir until just combined.
• Pour into your buttered pan and bake for 25 - 30 minutes.

GRANDMA'S BACON FAT CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
• Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

GRANDMA'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

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.

INDIVIDUAL SKILLET CORNBREADS

Steps:

• Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
• Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
• Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
• Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
• While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
• Serve the cornbread hot or warm with a dollop of cinnamon butter.

SKILLET CORNBREAD

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!

GRANDMA JOE'S SOUTHERN IRON SKILLET "CORN BREAD"

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.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Grease an 8 inch square pan.
• Melt butter in large microwavable bowl.
• Stir in sugar.
• Quickly add eggs and beat until well blended.
• In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

GRANDMA'S IRON SKILLET CORNBREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Place a small cast-iron skillet on the stove-top and pour vegetable oil in skillet until oil stands about 1/2 inch. Turn the heat on medium high.
• 3. In a medium-sized mixing bowl, combine ingredients and stir well. Consistency should not be too runny or too thick (the batter should flow slightly from the bowl.) Add cornmeal and milk gradually as needed to reach desired consistency.
• 4. The oil in the skillet must be hot enough before adding the batter. After 5-7 minutes of heating the oil, test it with a small dollop of the batter. If the batter bubbles well around the sides, remove dollop and pour all the batter into the skillet.
• 5. Carefully grasp skillet handle, shaking the batter in the skillet lightly from side-to-side to even the batter. Immediately place skillet in the oven.
• 6. Allow the cornbread to bake for 10-15 minutes, or until the top of the cornbread is firm.
• 7. Once the top of the cornbread is firm, turn your oven on low broil. Allow the bread to broil until the top is light brown.
• 8. Once the top of the cornbread is light brown, remove from the oven and flip the cornbread upside-down onto a serving plate. Enjoy and don't forget the butter!