Skillet Cornbread Southern Style Food

CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)

Steps:

• Preheat oven to 400 degrees.
• Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
• Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
• Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
• While the skillet is hot, pour the mixture into the cast iron skillet.
• Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
• I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
• A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.

SOUTHERN-STYLE CORNBREAD

Steps:

• Gather the ingredients. Preheat oven to 425 F.
• Put the shortening in a 10-inch cast-iron skillet and place in the oven to preheat while making the batter.
• In a mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and sugar.
• In another bowl, whisk together the eggs, milk, and butter.
• Combine with dry ingredients and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter.
• Carefully, with heavy oven mitts, lift the skillet out of the oven and turn to coat the bottom and sides with the melted shortening.
• Pour the cornbread batter into the skillet and return it to the oven.
• Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean. Serve and enjoy.

SOUTHERN CORNBREAD

Steps:

• Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.
• Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving. To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

SKILLET CORNBREAD SOUTHERN STYLE

Steps:

• Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan.
• Place in oven.
• Heat to 425°.
• Skillet will be very hot and shortening will be melted.
• While skillet is heating, combine dry ingredients; add milk and egg, mixing well.
• Add melted shortening; mix well.
• Pour batter into HOT prepared skillet.
• BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan.
• Serve warm.
• Traditionalists make this in a cast iron skillet with white corn meal.