Real Skillet Cornbread Food
SOUTHERN CORNBREAD
This is THE real Southern cornbread, at least in my family. This is the way my mother and grandmothers made it, with stone-ground white cornmeal and buttermilk. Baking it in a preheated cast-iron skillet gives it a wonderful toasty brown crust. If your skillet is seasoned properly the cornbread will never stick - it will fall right out of the skillet when you turn it over. I love it right out of the oven slathered with butter - it's a slice of heaven!
Provided by Patty Mae
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
- Mix soda, baking powder, salt and sugar with cornmeal.
- Add buttermilk, eggs, and melted butter and mix well.
- Pour into the hot skillet and bake until golden brown, about 20 minutes.
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.
SIMPLE SKILLET CORNBREAD
Inspired by Food and Wine Magazine, I've created a Simple Skillet Cornbread that is ready in about 30 minutes. It pairs perfectly as a side during summer cookouts and BBQs, with chili in the cooler months, and freezes well to enjoy later.
Provided by Lisa Leake
Categories Sides
Time 33m
Number Of Ingredients 7
Steps:
- Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
- In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
- Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
- Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
- Serve warm and freeze the leftovers for a rainy day!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 323 mg, Sugar 1 g, ServingSize 1 serving
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
SOUTHERN SWEET CORNBREAD
A delicious moist and sweet southern cornbread that is perfect with any side. It's one bowl and easy to make!
Provided by April Boller Wright
Categories Dinner
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Melt 7 tablespoons of butter. Once the oven has heated up, put the remaining 1 tablespoon of unmelted butter into a skillet and place it into the oven.
- Add all the dry ingredients into a large bowl and mix until combined then make a well in the center of the bowl.
- Pour all the ingredients except the melted butter and vegetable oil into the well. With a whisk, whisk until smooth and combined.
- Pour the melted butter and vegetable oil into bowl. Mix well until the butter is mixed into the batter.
- Carefully take the hot skillet out the oven and quickly pour the batter into the skillet. Place the skillet back into the oven. Bake for 25-30 minute or until done. Sharing is caring, so please share this recipe, so other people can enjoy it!
ONE BOWL GLUTEN-FREE SOUTHERN CORNBREAD (DAIRY-FREE, TOO!)
This easy One Bowl Gluten-Free Southern Cornbread recipe is perfect with chili, beans, and stews. Use in stuffing too! Real Food and dairy-free!
Provided by Rebecca Hansen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.
- Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.
- Pour the cornbread batter into greased dish or skillet.
- Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
- Remove and serve warm!
GLUTEN FREE CORNBREAD
This easy Gluten Free Cornbread is made in a cast iron skillet for a buttery, tender, and moist cornbread that's an incredibly versatile side dish.
Provided by Courtney Rowland
Categories Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place an 8 or 9 inch round cast iron skillet in the oven to preheat.
- Melt 4 Tablespoons butter in a microwave safe container. Set aside to cool before adding to the batter.
- Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.
- Crack eggs into a medium sized bowl, then whisk until frothy.
- Add buttermilk, melted butter, honey, and sugar to the eggs. Whisk together to combine.
- Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.
- Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.
- Bake for 20-22 minutes or until the top springs back when gently pressed.
- Remove from the oven. Allow the cornbread to cool for a few minutes before slicing.
Nutrition Facts : Calories 288 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
REAL CORNBREAD
Steps:
- Preheat the oven to 450 degrees. Put the drippings in a 9-inch cast iron skillet. Place the skillet in the oven and let the drippings heat while you prepare the batter. In a big bowl, mix the cornmeal, salt, and baking soda. Add the egg and buttermilk, and stir until just blended. The drippings should be good and hot, but not smoking, by now. Carefully remove the skillet from the oven and swirl gently to coat it with drippings. Pour the rest of the drippings into the batter. It should crackle and pop. Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven. Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden. Serve hot, cut into wedges and lifted straight out of the skillet. If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate. If your cast-iron is seasoned well, it will do so easily.
REAL SKILLET CORNBREAD
Provided by Sheri Castle
Categories Bread Dairy Breakfast Brunch Side Bake Dinner Meat Bacon Cornmeal Buttermilk Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1 Place the drippings in a 9-inch cast-iron skillet. Place the skillet in the oven as the oven preheats to 450°F.
- 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.
- 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Serve hot.
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- Add the corn meal, flour sugar, baking powder and salt in a medium size bowl and whisk to combine. In a separate dish, combine the milk, oil and egg, whisk to combine. Add the milk mixture to the corn meal mixture and stir just until it is well combined.
- Pour into the prepared baking pan/dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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- In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.
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- In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
- In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
- Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.
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- Preheat the oven to 450°. In a 10-inch cast-iron skillet, cook the bacon over medium-high heat, turning often, until crispy, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Let the bacon cool, then crumble it into large pieces.
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- Preheat the oven to 350F. Once the oven is heated, placed a cast iron skillet (I use a 10-inch skillet) in the hot oven. Let the skillet heat in the oven while you mix the corn bread ingredients together.
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- Preheat the oven to 350 degrees F. Grease the skillet with bacon drippings or butter. Set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, and salt.
- Heat up cast iron until hot, remove from the heat and carefully pour in batter. The cast skillet gives it a crispy bottom and side crust; sub with a 9 or 10-inch baking pan.
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- Preheat oven to 375°F. In a mixing bowl blend well cornmeal, baking powder and salt. In a mixing bowl, whisk together eggs, sour cream, creamed corn and oil. Combine the dry and wet ingredients, incorporate well.
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From therecipes.info
REAL SOUTHERN SKILLET CORNBREAD RECIPE | AMERICULINARISKA ...
Cornbread is classic Southern (U.S) eats! It goes with everything from soup, to stewed greens, to rice & beans: the prefect compliment to any dish with a lit...
From youtube.com
From youtube.com
SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK
Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot. While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
From foodtalkdaily.com
From foodtalkdaily.com
SKILLET CORNBREAD FROM A CHEF'S KITCHEN, WILLIAMSBURG VA ...
1 tbsp butter. INSTRUCTIONS. Chef’s Skillet Kitchen Cornbread. Preheat skillet. Preheat the oven to 450 with the iron skillet in the oven. After the oven is preheated, leave the skillet in for an additional 5 minutes. Whisk. Whisk together dry ingredients: cornmeal, sugar, salt, baking powder and baking soda in a large bowl. Add and whisk.
From voncannonrealestate.com
From voncannonrealestate.com
REAL SOUTHERN CORNBREAD RECIPE - FOOD NEWS
Real Southern Cornbread Recipe. Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch.This old fashioned, soul food staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins! Buttermilk …
From foodnewsnews.com
From foodnewsnews.com
THE CORNBREAD RECIPE THAT CONVINCED MY MOTHER TO GIVE UP ...
What makes this cornbread recipe worlds away from just any old recipe is actually pretty simple: a whole stick of butter. It always comes back to butter down here. You just brown a whole stick of butter right there in the empty cast-iron skillet before stirring it into the batter and pouring back into the skillet to bake. (It should go without saying that cast-iron is the only …
From southernliving.com
From southernliving.com
SKILLET CORNBREAD WITH BACON GREASE - ALL INFORMATION ...
South Your Mouth: Skillet Cornbread trend www.southyourmouth.com. Preheat oven and skillet to 450 degrees. Remove skillet from oven and add enough bacon grease to coat the bottom and sides of an 8-10 inch cast iron skillet (or equivalent sized pan). Place the skillet with bacon grease in the hot oven while you make your batter. Combine cornmeal, flour, baking powder …
From therecipes.info
From therecipes.info
OLD FASHIONED CORNBREAD RECIPE WITHOUT BUTTERMILK - SIMPLE ...
The best old fashioned iron skillet cornbread recipe in a 12″ pan. Pin on Healthy . Add the cornbread batter and bake. Old fashioned cornbread recipe without buttermilk. Return the skillet to the oven and bake the cornbread for 25 minutes. To make the cornbread, start by melting the butter in a large skillet. While the butter melts, prepare the batter. Remove hot …
From simplechefrecipe.com
From simplechefrecipe.com
JALAPENO CORNBREAD RECIPE WITH CREAMED CORN – GO FOOD RECIPE
A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers. Studded with sweet corn, cheddar cheese, and spicy bits. How to make jalapeno cheddar cornbread. Most families i know make a version of this deliciously moist and decadent cornbread known to us as mama’s mexican cornbread recipe. There was jalapeno flavor in …
From gofoodrecipe.com
From gofoodrecipe.com
SKILLET CORNBREAD - PC.CA
How to make. Step 1. Place 9-inch (23 cm) cast iron frying pan in centre of cold oven. Preheat oven to 400°F (200°C). Step 2. Whisk together flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl; set aside. Gently whisk together eggs, kefir, oil and all but 1 tbsp (15 mL) of the butter.
From presidentschoice.ca
From presidentschoice.ca
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