Real Skillet Cornbread 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:

• Place a 10-inch cast iron skillet on oven's center rack. Turn oven to 400°F, allowing the pan to preheat.
• In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
• In a blender or combine yogurt, water, and frozen corn. Mix until smooth. Add eggs and blend for a few seconds, just until combined.
• Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don't over-mix.
• With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven's center rack.
• Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.

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.

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!

REAL SKILLET CORNBREAD

Steps:

• 1 Place the drippings in a 9-inch cast-iron skillet. Place the skillet in the oven as the oven preheats to 450°F.
• 2 Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a large bowl. In a small bowl, whisk together the egg and buttermilk, pour into the cornmeal mixture, and stir just until blended.
• 3 Remove the skillet from the oven and scrape in the batter. It will sizzle and pop, so be careful. Return the skillet to the oven and bake until the cornbread is firm in the middle and golden brown on top, about 25 minutes. Serve hot.

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
• Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

TRADITIONAL SKILLET CORNBREAD

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.