First Skillet Cornbread Recipes

TRADITIONAL SKILLET CORNBREAD

Steps:

• Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
• In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
• Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.

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 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!

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 CORNBREAD RECIPE BY TASTY

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!

BROWN BUTTER SKILLET CORNBREAD

Steps:

• Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
• Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
• If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

"FIRST" SKILLET CORNBREAD

Steps:

• Heat oven to 400 degrees F.
• In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.
• Remove all but 1 1/2 teaspoons bacon drippings.
• Brush sides and bottom of pan with remaining drippings.
• Place skillet in over for 5 minutes.
• Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
• Spoon batter into heated skillet and bake 15 minutes, or until golden.
• Trade the jalapenos and cheese for fillings that taste best with your summer feast.
• Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.
• Like it hot? Stir 2 oz diced or shredded pepper Jack cheese, 1/2 teaspoons southwest chipotle seasoning (like Mrs. Dash), and 1 tsp whole Mexican oregano,(like McCormick), into batter until just combined.
• Subtle more your style? Stir 2oz shredded Gruyere cheese, 1tsp. herbes de Provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.

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.

MOM'S BEST SKILLET CORNBREAD

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.

SKILLET CORNBREAD

Steps:

• HEAT the oven to 450°F. Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings. Heat the skillet in the oven for about 10 minutes.
• COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.
• STIR in the cornmeal, flour, baking powder, and salt. The batter should be creamy and pourable like pancake batter. If it seems too thick or thickens while the oven and skillet heat, stir in a little water.
• POUR the batter into the hot skillet. Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.
• Corn Cakes
• You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork. Heat a greased griddle over medium heat. For each corn cake, pour about 1/4 cup of the batter onto the hot griddle. Flip when the edges are dry and the bottom side is a deep golden brown. The recipe will make about 12.
• Note
• You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.