Loaded Skillet Cornbread Recipes

Steps:

• Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
• You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
• When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
• Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.

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 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!