Black Skillet Cornbread Recipes

BLACK SKILLET CORNBREAD

Steps:

• Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet or a 9 inch square pan.
• In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack

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.

BLACK SKILLET CORNBREAD

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9 or10-inch cast iron skillet or a 9-inch square pan. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a liquid 2-cup measure or a small bowl, mix the egg and buttermilk together. Stir buttermilk mixture into dry ingredients. Stir in melted butter and mix gently. Add corn, 2/3 cup cheddar cheese and minced jalapenos. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20 to 25 minutes or until an inserted knife comes out clean. Let cool for 5 minutes and invert onto a cooling rack.

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.

SKILLET CORNBREAD

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.