Skillet Cornbread Recipes

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CAST IRON SKILLET CORN BREAD



Cast Iron Skillet Corn Bread image

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

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

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



Skillet Cornbread image

This cornbread is baked-and served-in a cast-iron skillet, giving it a crunchy crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 16 wedges

Number Of Ingredients 9

1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 large egg
1 3/4 cups buttermilk
4 tablespoons unsalted butter

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.

SKILLET CORN BREAD



Skillet Corn Bread image

This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

Steps:

  • In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SKILLET CORNBREAD



Skillet Cornbread image

Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Categories     Thanksgiving     baking     comfort food     main dish

Time 25m

Yield 12 servings

Number Of Ingredients 10

1 c. yellow cornmeal
1/2 c. all-purpose flour
1 tsp. salt
1 tbsp. baking powder
1 c. buttermilk
1/2 c. milk
1 whole egg
1/2 tsp. baking soda
1/4 c. shortening
2 tbsp. shortening

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



Skillet Cornbread image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 9

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1/2 teaspoon baking soda
1/4 cup plus 2 tablespoons shortening

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!

CHEDDAR SKILLET CORNBREAD



Cheddar Skillet Cornbread image

Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 1 loaf (12 wedges).

Number Of Ingredients 10

2 tablespoons butter
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

  • Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

CAST IRON SKILLET BUTTERMILK CORNBREAD



Cast Iron Skillet Buttermilk Cornbread image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

  • Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
  • Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  • Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
  • Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
  • Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g

SKILLET CORNBREAD RECIPE BY TASTY



Skillet Cornbread Recipe by Tasty image

Here's what you need: large eggs, buttermilk, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, shredded cheddar cheese, butter, honey

Provided by Tasty

Categories     Sides

Yield 8 slices

Number Of Ingredients 11

3 large eggs
2 cups buttermilk
2 ¼ cups all-purpose flour
3 cups cornmeal
3 teaspoons salt
¼ cup sugar
2 ½ teaspoons baking powder
2 teaspoons baking soda
1 cup shredded cheddar cheese
½ cup butter, plus more for serving
honey, for serving

Steps:

  • Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
  • In a medium bowl, whisk together the eggs and buttermilk until well combined.
  • In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
  • Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
  • Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
  • Bake for 20-25 minutes, until golden brown on top.
  • Slice and top with butter and honey.
  • Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, Sugar 7 grams

TRADITIONAL SKILLET CORNBREAD



Traditional Skillet Cornbread image

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

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1 1/4 cups yellow cornmeal
1/4 cup instant nonfat dry milk
1 large egg
3 tablespoons unsalted butter, melted
Vegetable oil, for skillet

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.

SKILLET CORN BREAD



Skillet Corn Bread image

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

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

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

MOM'S BEST SKILLET CORNBREAD



Mom's Best Skillet Cornbread image

I actually called my mother on the other side of the world and woke her up in the middle of the night because I HAD to have this with dinner that day, and I couldn't find a recipe like this here.

Provided by jess21

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/3 cups cornmeal
1 1/2 cups buttermilk
2/3 cup flour
1/4 cup corn syrup
1 teaspoon baking powder
2 tablespoons skim milk
1 teaspoon baking soda
5 tablespoons nonfat yogurt
1 teaspoon salt
2 egg whites, only

Steps:

  • Preheat oven to 400 degrees F.
  • Oil a cast ironskillet and heat in the oven while you make the batter.
  • Sift dry ingredients into a large bowl.
  • Whisk together buttermilk and corn syrup until well blended, add skim milk, whisk again. Whisk in yogurt until just dissolved.
  • Beat egg whites until stiff.
  • Pour milk mixture into flour mixture and stir well.
  • Fold in the egg whites.
  • Remove skillet from oven, spray with Pam (or melt a bit of butter in it). Pour in batter and bake about 15 minutes till lightly golden. Serve warm.
  • NOTE: It is important to use a pre-heated cast-iron skillet. I've tried other dishes but it won't seem to cook properly in anything else.

Nutrition Facts : Calories 224.8, Fat 1.7, SaturatedFat 0.5, Cholesterol 2.8, Sodium 763.2, Carbohydrate 45.7, Fiber 2.4, Sugar 7.6, Protein 7.8

SKILLET CORN BREAD



Skillet Corn Bread image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

2/3 cup yellow corn meal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
4 tablespoons vegetable oil

Steps:

  • Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
  • Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.
  • Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.
  • Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 2 grams, TransFat 0 grams

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From culturesforhealth.com


EASY SKILLET CORNBREAD - STRESS BAKING
2015-11-23 How to make cornbread. Preheat oven to 400° F. In a microwave safe bowl, melt ½ cup butter. Set aside to cool. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
From stressbaking.com


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