Iron Skillet Cornbread Bon Appetit Recipes

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.

IRON-SKILLET CORNBREAD

Steps:

• Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
• Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
• Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.

OLIVE AND PARMESAN SKILLET CORNBREAD

Steps:

• Preheat oven to 450°F. Place 9- to 10-inch cast-iron skillet or 9-inch-diameter ovenproof skillet (do not use nonstick) on center rack in oven. Heat for 30 minutes.
• Whisk first 5 ingredients in large bowl. Whisk egg and next 3 ingredients in medium bowl to blend. Whisk 1/4 cup oil, then milk into egg mixture. Add egg mixture to dry ingredients; stir batter just to blend. Stir in cheese and olives.
• Remove skillet from oven. Add remaining 1 tablespoon oil to skillet; swirl to coat bottom and sides. Spoon batter into hot skillet. Place skillet in oven; reduce temperature to 400°F. Bake bread until golden and toothpick inserted into center comes out clean, about 22 minutes. Cool 5 minutes, then invert bread onto rack. Turn bread over. Serve warm or at room temperature.

IRON-SKILLET CORNBREAD

Steps:

• Preparation Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated. Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
• Iron-Skillet Cornbread Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks. Ingredients SERVINGS: 8 1¼ cups all-purpose flour 1 cup fine-grind cornmeal 1 tablespoon baking powder 1½ teaspoons kosher salt 4 large eggs 1½ cups canned creamed corn (from one 15-ounce can) 1 4.5-ounce can mild green chiles, drained, chopped 1½ ounces mild white cheddar, grated (about ½ cup) 1½ ounces Monterey Jack, grated (about ½ cup) ¾ cup unsalted butter (1½ sticks), room temperature ⅔ cup sugar Nonstick vegetable oil spray Special Equipment A 10-inch cast-iron skillet (measured from the rim)

CORNBREAD TAMALE PIE - BON APPETIT

Steps:

• First, get out your cast-iron skillet. If you don't have one, steal one from your parents' attic. That is what I did, and I honestly don't think they even know it's gone yet. Then, brown some ground beef in that pan. Remove the ground beef and add chopped onions, green bell peppers, and a hit of red pepper flakes. This is not the time for Aleppo pepper, harissa, or imported dried whole chiles. This is the time for a shaker container of red pepper flakes, so embrace it and add 'em in. Once the veggies have softened, add the meat back in, along with a can or two of diced tomatoes. Simmer it all together, then slather on your favorite cornbread batter. You're going to want to bake this until the cornbread topping is deeply golden and a little crusty

SKILLET CORNBREAD (UNKNOWN AUTHOR)

Steps:

• Mix together corn meal, onion, salt, and enough water to make a thick pour-able batter. Preheat grill. Heat an iron skillet on the grill (lid up), add the corn oil and coat the bottom and sides of the pan. Pour the batter into the hot skillet. Lower the flame to low and cook with the lid down. When the edges are golden brown check with a toothpick to see if it's done through the middle. If not place either on the top rack or on an unlit part of the grill until it is done. Watch carefully to make sure it doesn't burn.