Southern Iron Skillet Buttermilk Cornbread Recipes
CAST IRON SKILLET BUTTERMILK CORNBREAD
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
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
This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet - just like in the good old days! A tender, lightly sweet cornbread that's perfectly crusty on the bottom.
Provided by Melissa Griffiths - Bless this Mess
Categories Breads
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
- Make a well in the center of the dry ingredients and add the buttermilk and egg.
- Slow mix the ingredients until everything comes together, taking care not to over mix.
- Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
- When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
- Add the prepared batter to the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
- Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.
Nutrition Facts : Calories 266 calories, Sugar 8.9 g, Sodium 727.5 mg, Fat 8.7 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 2.1 g, Protein 6.4 g, Cholesterol 44.4 mg
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