Grandmas Iron Skillet Cornbread Recipes

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Heat oven 375 degrees.
• coat 10 inch cast iron skillet evenly (spray or oil).
• Combine all dry ingredients.
• add milk and eggs continue to mix until blended.
• add melted butter or shorting (optional) mix well.
• Bake 25 to 30 min or until toothpick inserted in center comes out dry.
• carefully remove from oven when done.
• coat lightly with butter and serve.

Steps:

• Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
• Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Place a small cast-iron skillet on the stove-top and pour vegetable oil in skillet until oil stands about 1/2 inch. Turn the heat on medium high.
• 3. In a medium-sized mixing bowl, combine ingredients and stir well. Consistency should not be too runny or too thick (the batter should flow slightly from the bowl.) Add cornmeal and milk gradually as needed to reach desired consistency.
• 4. The oil in the skillet must be hot enough before adding the batter. After 5-7 minutes of heating the oil, test it with a small dollop of the batter. If the batter bubbles well around the sides, remove dollop and pour all the batter into the skillet.
• 5. Carefully grasp skillet handle, shaking the batter in the skillet lightly from side-to-side to even the batter. Immediately place skillet in the oven.
• 6. Allow the cornbread to bake for 10-15 minutes, or until the top of the cornbread is firm.
• 7. Once the top of the cornbread is firm, turn your oven on low broil. Allow the bread to broil until the top is light brown.
• 8. Once the top of the cornbread is light brown, remove from the oven and flip the cornbread upside-down onto a serving plate. Enjoy and don't forget the butter!

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Grease an 8 inch square pan.
• Melt butter in large microwavable bowl.
• Stir in sugar.
• Quickly add eggs and beat until well blended.
• In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
• Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.