Cast Iron Skillet Baked Cornbread Recipes

CAST IRON CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
• Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

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 BAKED CORNBREAD

Steps:

• Position oven rack in the middle of your oven, preheat oven to 350, place skillet in cold preheating oven in center of the middle rack.
• In a medium bowl combine all dry ingredients.
• In a separate smaller bowl combine wet ingredients, mixing thoroughly.
• Combine wet ingredients into dry and mix until well blended.
• Slide the oven rack, with the skillet on it, out and place last of the butter into hot skillet. Immediately pour batter into hot skillet, and slide oven rack into place.
• Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.

CAST IRON SKILLET CORNBREAD

Steps:

• Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
• Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.

CAST IRON SKILLET CORNBREAD

Steps:

• 1. Pre-heat oven to 350°.
• 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
• 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
• 4. When oil in skillet is begins to smoke a little, pour in batter.
• 5. Bake at 350° for 20 minutes.
• 6. Broil or toast for 1 or 2 minutes.