The Best Moist Skillet Cornbread Food

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

Steps:

• Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
• In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
• Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

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!

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

THE BEST MOIST SKILLET CORNBREAD RECIPE

Steps:

• Preheat oven to 350
• Place 6 tbsp butter in cast iron skillet. Place skillet in preheated oven and allow the butter to melt - about 5 minutes or so.
• In the meantime, mix up the cornbread batter using the rest of the ingredients: add dry ingredients together in a large mixing bowl - just mix together using a fork. Then add in the wet ingredients, again, mixing them in using a fork - the buttermilk, the eggs, and the creamed corn.
• Remove the cast iron skillet from the oven. It's heavy, and it's also really hot, so you'll need to wear oven mitts on both hands for this! Gently swirl the melted butter around in the skillet so that the butter goes up and covers the sides of the skillet about an inch up - this is how you're greasing the pan.
• Then pour the butter into the mixing bowl, and use the fork to mix it in with the rest of the cornbread batter.
• Pour the cornbread batter into the cast iron and place in the oven on the center rack for 25 minutes.
• Check the cornbread at 25 minutes with a toothpick - if it comes out clean, go ahead and remove it from the oven. If not, give it a few more minutes and then take it out and set it aside on the stove top or on a hot pad to begin cooling. You do NOT want to over-bake this.
• Allow to cool for about 10 minutes before serving. Cut into triangular slices, serve with soup, stew, or chili, and enjoy with family and friends.
• Store the remaining cornbread (if you have any left!) in a covered + sealed container in the refrigerator. It's so moist that if you store it on the counter top, it'll mold too quickly! You can store it in the fridge for up to about 3 days. Just reheat in the microwave and enjoy again!

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.

MOIST CORNBREAD WITH CHEESE

Steps:

• Preheat the oven to 425 degrees.
• Place the bacon grease in a 10" cast iron skillet.
• When the oven temp reaches 425 insert the skillet and allow the bacon grease to melt, about 10 minutes.
• Meanwhile, mix all 6 dry ingredients together in a large bowl.
• Mix the eggs, milk, and yogurt in another bowl and whisk until smooth.
• Combine both wet and dry ingredients together and stir well but don't overmix.
• Add cheese and stir until combined.
• Remove hot skillet from oven, pour in the cornbread mixture and put back in the oven to bake for 15-20 minutes.
• Let rest 10 minutes and serve.

SUPER MOIST CORNBREAD

Steps:

• Stir together first 4 ingredients in a large bowl.
• Melt butter in an 10-inch cast-iron skillet in a 425° oven 5 minutes. Tilt skillet to coat evenly with butter.
• Pour cornbread batter into the buttered skillet.
• Bake at 425° for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.