Skillet Cornbread With Sorghum Butter By Carla Hall Recipe By Tasty Food

CARLA HALL'S SKILLET CORNBREAD

Steps:

• Preheat the oven to 425ºF
• Heat a 12-inch, cast-iron skillet in the oven until very hot
• In a medium bowl, combine the cornmeal, baking powder and salt
• In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil
• Pour the wet ingredients into the dry ingredients and mix until smooth
• Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet
• The batter will begin sizzling right away
• Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes
• Serve hot or warm
• *In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended

SKILLET CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
• In a medium bowl, whisk together the eggs and buttermilk until well combined.
• In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
• Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
• Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
• Bake for 20-25 minutes, until golden brown on top.
• Slice and top with butter and honey.
• Enjoy!

SKILLET CORNBREAD WITH SORGHUM BUTTER BY CARLA HALL RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220°C). Heat a 12-inch (30 cm) cast iron skillet in the oven until very hot.
• Make the creamed corn: In a food processor, combine the corn and heavy cream and pulse until coarsely blended.
• Make the cornbread: In a medium bowl, combine the cornmeal, baking powder, and salt.
• In a small bowl, whisk together the eggs, sour cream, creamed corn, and ½ cup (120 ml) oil.
• Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour in the batter and smooth the top. The batter will begin sizzling right away.
• Bake the cornbread until golden and a cake tester inserted in the center comes out clean, 22-25 minutes.
• Make the sorghum butter: Whisk the butter in a small bowl until smooth. Whisk in the sorghum syrup and salt until fully incorporated.
• Serve the cornbread hot or warm with the sorghum butter alongside.
• Enjoy!

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.

SKILLET CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

CAST IRON SKILLET BUTTERMILK CORNBREAD

Steps:

• Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
• Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
• Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
• Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
• Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk. Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. The batter doesn't have to be smooth, a few small lumps are good. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.

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:

• Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven for 10 minutes.
• Whisk together buttermilk and egg. Add cornmeal, stirring well.
• Stir in baking powder, baking soda, and salt. Pour batter into hot skillet.
• Bake at 450° for 15 minutes. Serve with butter.