SKILLET CORNBREAD
This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 16 wedges
Number Of Ingredients 9
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.
MARY'S CAST IRON SKILLET CORNBREAD
Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.
Provided by Mary Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
- Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 27 g, Cholesterol 60.1 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 631.5 mg, Sugar 3 g
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!
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.
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