Cowboy Skillet Bread Recipes

COWBOY CORNBREAD

Steps:

• In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan., Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm.

SKILLET BREAD

Steps:

• In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
• In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
• Knead for 1 minute in the bowl while adding flour to prevent sticking.
• Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
• On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
• In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.

COWBOY SKILLET CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large cast-iron skillet over medium-high heat. Cook, stirring frequently, until beef is evenly brown. Drain the grease, and add the onion. Cook and stir until the onion is translucent. Add the red peppers, beans, and fajita seasoning; cook and stir until heated through. Spread out in an even layer on the bottom of the skillet.
• Mix the package of cornbread mix according to the directions using the egg and milk. Spoon over the ground beef mixture, and spread evenly.
• Place the whole skillet in the oven, and bake for 20 minutes, or until a toothpick inserted into the cornbread layer comes out clean. Cool for a few minutes before serving.

COWBOY CORNBREAD

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion; cook until soft, 5 to 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cornbread mix, milk, and eggs in a large bowl. Stir in creamed corn.
• Spread beef-onion mixture in the bottom of a baking dish. Spread Cheddar cheese on top. Pour cornbread batter over cheese.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 17 to 22 minutes. Spread butter over the top. Let cool for 5 minutes before cutting.

COWBOY BREAD

Steps:

• 1. preheat oven to: 350
• 2. Combine flour, salt, sugar, and shortening. Mix until crumbly. Reserve 1/2 cup crumbs. Add remaining ingredients and mix.
• 3. Put in a 9x13 inch greased and floured pan. Sprinkle with crumbs.
• 4. Bake at 350ºF for 30 minutes.

OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)

Steps:

• Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready. Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary). Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c). Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet. Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done. To serve, break off in irregular pieces and serve hot. *NOTES I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one. First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it). When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol

COWBOY BREAD

Steps:

• Combine shortening, flour, salt, and sugar.
• Mix until crumbly.
• Reserve 1/2 cup to sprinkle over batter.
• Combine leavening and spices and add to larger amount of crumbly mixture.
• Add eggs and buttermilk and mix well.
• Pour batter into greased 9x13 inch oblong pan.
• Sprinkle with reserved crumbly mixture and additional cinnamon.
• Bake in 375 degree oven 25-30 minutes.