Classic Skillet Cornbread Recipes

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.

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes.
• While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
• Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

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.