LOADED SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 1h
Yield serves 4 to 8, depending on if you like seconds
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
- You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
- When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
- Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.
LOADED CORNBREAD SKILLET RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Combine sour cream, butter, honey and eggs in a medium bowl. Whisk to evenly combine. In a separate large bowl, whisk together flour, cornmeal, baking powder and salt. Pour wet ingredients into the dry ingredients and stir until just combined. Grease a medium ovenproof skillet. Spread half of the cornbread batter into the pan. Sprinkle cheese, bacon and green onions on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through. Let cool for 5 minutes in pan. Slice, serve warm and enjoy!
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
SKILLET CORNBREAD
This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy
Provided by Carb Lover
Categories Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
- In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
- In a separate bowl beat the eggs and then add the milk and the melted butter.
- Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
- Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
SKILLET CORNBREAD
Provided by Food Network
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk. Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. The batter doesn't have to be smooth, a few small lumps are good. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.
LOADED SKILLET CORNBREAD RECIPE
Provided by mluoceanbeach
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet. You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick. When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
LOADED CORNBREAD
From 5th Avenue Suites Red Star Tavern, Portland, Ore. But us Southerners love it, too! Actually quite easy to make and well worth it, as the compliments will be numerous.
Provided by SmHerndon
Categories Quick Breads
Time 55m
Yield 1 cast iron skillet
Number Of Ingredients 15
Steps:
- Heat oven to 350*(325* convection oven, fan on).
- Heat 12" cast iron skillet in oven until it is quite hot, 10-15 minutes. When hot, oil pan with vegetable oil or cooking spray. (for less thick bread, batter is enough for two 12" skillets).
- In large bowl, combine eggs, butter, milk, cheese, sour cream and corn; mix well.
- Mix together the cornmeal, flour, sugar, salt and baking soda. Add to the milk mixture and stir until well combined.
- Pour batter into hot pan.
- Bake until golden brown on top and batter is "set," about 25 minutes. The cornbread may seem wet or moist, but will be somewhat firm to the touch. Let it cool in the pan, the residual heat will finish cooking the bread. (Sometimes it's done enough to eat straight from oven, when bottom is crustiest!).
- To serve, reheat in pan and loosen bread while hot with butter knife around the edges and turn out onto warm plate.
- Drizzle with honey, if desired. It's so rich, though, you may not need it!
LOADED CORNBREAD
Steps:
- HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
- COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
- ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
- BAKE for 30 to 35 minutes, until golden brown.
- Note
- You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
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