Honey Buttermilk Skillet Cornbread Recipes

CAST IRON SKILLET BUTTERMILK CORNBREAD

Cast Iron Skillet Buttermilk Cornbread image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g

SKILLET CORNBREAD RECIPE BY TASTY

Skillet Cornbread Recipe by Tasty image

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

Ingredients

3 large eggs
2 cups buttermilk
2 ¼ cups all-purpose flour
3 cups cornmeal
3 teaspoons salt
¼ cup sugar
2 ½ teaspoons baking powder
2 teaspoons baking soda
1 cup shredded cheddar cheese
½ cup butter, plus more for serving
honey, for serving

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

HONEY BUTTERMILK CORNBREAD

Honey Buttermilk Cornbread image

I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet.

Provided by toriforest

Categories Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup oil
1/3 cup honey

Steps:

Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
Sift the cornmeal, flour, baking powder and salt together.
In a seperate bowl mix the egg, buttermilk oil and honey.
Add the egg mixture to the dry ingredients.
Beat until smooth.
Pour into pan.
Bake 20 minutes edges may start to brown a little.

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