SKILLET CORN BREAD
This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SKILLET CORNBREAD RECIPE BY TASTY
Here's what you need: large eggs, buttermilk, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, shredded cheddar cheese, butter, honey
Provided by Tasty
Categories Sides
Yield 8 slices
Number Of Ingredients 11
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!
Nutrition Facts : Calories 508 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, Sugar 7 grams
MINI SKILLET CORNBREAD
My husband says this recipe is close enough to the cornbread his mother used to make, so I consider it a winner. His criteria were to "put butter on the cornbread without it crumbling to pieces" and "be able to break it up into a glass of milk without it turning to mush."
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
MOM'S BEST SKILLET CORNBREAD
I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.
Provided by jess21
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Oil a cast ironskillet and heat in the oven while you make the batter.
- Sift dry ingredients into a large bowl.
- Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
- Beat egg whites until stiff.
- Pour milk mixture into flour mixture and stir well.
- Fold in the egg whites.
- Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
- NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.
Nutrition Facts : Calories 224.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 763.2, Carbohydrate 45.7, Fiber 2.4, Sugar 7.6, Protein 7.8
SKILLET CORN BREAD
Provided by Moira Hodgson
Categories weekday, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
- Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.
- Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.
- Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams
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