CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
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
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
OVEN-FRIED CORNBREAD
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.
TRADITIONAL SKILLET CORNBREAD
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
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.
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
OVEN BAKED GRIDDLE CORN BREAD
Provided by Nancy Harmon Jenkins
Categories quick, side dish
Time 23m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place salt pork in 11-inch cast-iron skillet and render it over medium heat until the bits turn crispy and are etched with brown.
- Meanwhile, in a mixing bowl, stir together cornmeal and flour. Put baking soda into palm of hand and rub out any lumps. Then brush it evenly over surface of flour-cornmeal mixture and stir in.
- In a smaller bowl, whisk 1 cup buttermilk with egg until well blended.
- When salt pork is cooked as directed, remove pan from flame and carefully scrape all the bits of pork and most of the fat into cornmeal-flour mixture, reserving a little fat in skillet. Place skillet in preheated oven.
- Mix salt pork bits into cornmeal-flour mixture and then, with spatula, gently turn in the liquid, mixing only enough so there are no large dry lumps left in batter. Batter should be molten but not liquid (pourable but not runny). If necessary, gently work in a little more buttermilk.
- When fat on griddle begins to smoke, remove griddle from oven (protect hands well; it will be very hot). Scrape batter into center of griddle, letting it spread out of its own accord. It will not quite cover the surface. The batter should sizzle when it hits the hot iron.
- Immediately put griddle back in oven and bake 8 to 10 minutes, the length of time depending on whether you like a slightly custardy center. Corn bread is done when golden on top and the center does not quiver when gently shaken. Remember to protect hands when handling skillet. The bottom of the pancake is especially crusty. Invert whole cake onto a plate or cutting board so it is served with crust on top. Eat with butter if you like, but it is delicious as is.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams, TransFat 0 grams
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
CORN GRIDDLE CAKES
These delicious little cakes are so good with pretty much anything! They don't take much time to make and kids really like them too. Enjoy!
Provided by Nif_H
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together cornmeal, flour, chili powder, baking powder and salt in a bowl.
- In another bowl, whisk together egg, milk, butter and honey. Stir in corn niblets and green onion.
- Stir egg mixture into cornmeal mixture.
- Heat a large nonstick frying pan over medium heat. Lightly oil pan. Scoop portions of 2 tablespoons each, 3 at a time, into pan. Cook until golden, about 1 minutes per side. Repeat with remaining batter.
Nutrition Facts : Calories 214, Fat 4.8, SaturatedFat 2.1, Cholesterol 38.9, Sodium 278.7, Carbohydrate 40.8, Fiber 3.4, Sugar 3.1, Protein 6.6
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
More about "oven baked griddle corn bread recipes"
EASY CORNBREAD RECIPE - JO COOKS
From jocooks.com
EASY BUTTERMILK CORNBREAD (BEST SWEET CORNBREAD)
From cafedelites.com
EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
From blessthismessplease.com
EVERYDAY CORNBREAD - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE CORN BREAD THAT COMES OUT FLUFFY AND …
From bhg.com
AMAZING CORNBREAD RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
CORN GRIDDLE CAKES RECIPE - CHATELAINE.COM
From chatelaine.com
CORNMEAL GRIDDLE CAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CORNBREAD RECIPE WITH FRESH OR FROZEN SWEET CORN
From thespruceeats.com
EASY OVEN ROASTED CORN RECIPE - HOW TO ROAST CORN IN …
From savoryexperiments.com
STOVETOP CORNBREAD RECIPE - RECIPETIPS.COM
From recipetips.com
GRIDDLE CORN CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST CRISPY SOUTHERN CORNBREAD RECIPE (5TH GENERATION RECIPE!)
From healthychristianhome.com
OVEN BAKED GRIDDLE CORN BREAD RECIPE - NYT COOKING
From linkingin.co
CORNBREAD RECIPE - CAFE DELITES
From cafedelites.com
GROUND BEEF CASSEROLE WITH CORNBREAD CRUST - THE SEASONED MOM
From theseasonedmom.com
THE ABSOLUTE BEST HOMEMADE CORNBREAD (FROM SCRATCH
From fifteenspatulas.com
OLD FASHIONED CORNBREAD - 101 COOKING FOR TWO
From 101cookingfortwo.com
CORNBREAD GRIDDLE CAKES RECIPE | MYRECIPES
From myrecipes.com
OVEN BAKED GRIDDLE CORN BREAD - DINING AND COOKING
From diningandcooking.com
GRIDDLE CORN BREAD - RECIPES | COOKS.COM
From cooks.com
17 BEST LEFTOVER CORNBREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
OVEN-ROASTED CORN ON THE COB RECIPE - SOUTHERN LIVING
From southernliving.com
GRIDDLE CORN BREAD - THERESCIPES.INFO
From therecipes.info
10 EASY TIPS FOR COOKING CORN ON A GRIDDLE
From topelectricgriddles.com
EASY JIFFY CORNBREAD CASSEROLE RECIPE | LIFE LOVE AND SUGAR
From lifeloveandsugar.com
OVEN BAKED CORN BREAD - BIGOVEN.COM
From bigoven.com
HOW-TO BAKE CORNBREAD LOAF FROM SCRATCH {EGG AND DAIRY FREE}
From byandreajanssen.com
THIN AND CRISPY LACY CORNBREAD - LANA'S COOKING
From lanascooking.com
EASY TIPS TO MAKE THE PERFECT GRIDDLE BREAD (+ RECIPES)
From topelectricgriddles.com
BACON CORN GRIDDLE CAKES - RECIPES | COOKS.COM
From cooks.com
GRIDDLE CORN CAKES RECIPE | MYRECIPES
From myrecipes.com
OVEN BAKED GRIDDLE CORN BREAD - PLAIN.RECIPES
From plain.recipes
CORNBREAD GRIDDLE CAKES - BAKING BITES
From bakingbites.com
FINE-GROUND CORNMEAL CORNBREAD - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
GRIDDLE CORN CAKES - FLUFFY, SOFT AND SO GOOD! - SAVORY …
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love