Iron Skillet Cornbread Dee Dees Recipes

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.

SKILLET CORNBREAD

Steps:

• Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
• Measure the buttermilk and milk in 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 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
• Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

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!

IRON SKILLET CORNBREAD - DEE DEE'S

Steps:

• Preheat oven to 475 degrees. Yes that hot!
• Get that skillet ready! Pour a little cooking oil in each section to just cover the bottom. You can use any iron skillet, it doesn't have to be sectioned. Make sure the whole bottom of pan is covered with oil by rolling skillet around to spread it. Sprinkle a little cornmeal over the bottom of your skillet. This prevents your cornbread from sticking.
• Put the skillet in the oven while you mix up the batter. This will get your skillet ready for the batter. You want that cornmeal in the bottom of the skillet to start browning before you pour the batter in.
• I use a large (8 cup) measuring cup to mix up my batter. Start with cornmeal and a pinch of salt; add buttermilk, egg and about 3 Tbsp vegetable oil. Notice I didn't tell you how much buttermilk. You will start by adding about 3/4 cup. You want that batter to pour into your skillet. You can add more buttermilk a little at a time until it will pour easily. You don't want batter to thick or to thin.
• Once cornmeal on bottom of your skillet is golden brown, pour your batter in to skillet. It should start cooking as you pour.
• Bake for 15 to 20 minutes. The top should be a light golden brown.
• NOTE: Everybody's oven is different, so keep an eye on your bread to make sure you don't under cook it or burn it. Once you get a feel for it, you won't have any problems.
• NOTE: Some like sweet cornbread, I prefer it without sugar, however, if you like it sweet you can add a little sugar to this recipe. Happy Baking!

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.