SKILLET CORN BREAD
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
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.
CAST IRON SKILLET CORN BREAD
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
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
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
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!
SKILLET CORN BREAD
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
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
SKILLET CORN BREAD
Provided by Lillian Chou
Categories Bread Side Bake Thanksgiving Kid-Friendly Quick & Easy Dinner Cornmeal Fall Family Reunion Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
- Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
- Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
- Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.
BROWN BUTTER SKILLET CORNBREAD
This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.
Provided by Melissa Clark
Categories breads, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
- Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
- If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams
More about "skillet corn bread recipes"
EASY SKILLET CORNBREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (18)Calories 285 per servingCategory Appetizer, Side Dish
- In small bowl stir together cornmeal, flour, baking powder and salt. Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside.
- In a large mixing bowl mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET …
From thepioneerwoman.com
4.4/5 (15)Total Time 25 minsCategory Thanksgiving, Baking, Comfort Food, Main Dish
SKILLET CORNBREAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (4)Total Time 35 minsCategory Side DishCalories 217 per serving
HONEY SKILLET CORNBREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CORNBREAD RECIPE | RECIPETIN EATS
From recipetineats.com
SKILLET CORNBREAD RECIPE (FROM SCRATCH) - KYLEE COOKS
From kyleecooks.com
SKILLET CORNBREAD RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
OLD FASHIONED SKILLET CORNBREAD | BUTTERMILK CORNBREAD …
From blessthismessplease.com
4.5/5 (2)Uploaded Oct 23, 2019Category BreadsPublished Feb 6, 2020
TEX-MEX GROUND BEEF AND POTATO SKILLET - ALLRECIPES
From allrecipes.com
CORNBREAD SALAD RECIPE - HOW TO MAKE CORNBREAD SALAD - THE …
From thepioneerwoman.com
SKILLET CREAMED STREET CORN CHICKEN. - HALF BAKED HARVEST
From halfbakedharvest.com
SKILLET BACON CORNBREAD RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
WE TRIED INA GARTEN’S CORNBREAD—HERE'S WHAT WE THOUGHT
From southernliving.com
FARE NECESSITIES: 3 EASY RECIPES | OUR STATE
From ourstate.com
THE BEST SKILLET CORNBREAD RECIPE - PINCH AND SWIRL
From pinchandswirl.com
SKILLET CORNBREAD RECIPE - CARLA HALL - FOOD & WINE
From foodandwine.com
CLASSIC SKILLET CORNBREAD RECIPE | BON APPéTIT
From bonappetit.com
SOUTHERN SKILLET CORNBREAD RECIPE
From southernliving.com
SOUTHERN SKILLET CORNBREAD RECIPE | LAND O’LAKES
From landolakes.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD
From delish.com
THREE VARIATIONS ON CORN CAKES AND CREAMED CORN LIKE NO OTHER
From timesfreepress.com
BEST HOMEMADE CORNBREAD RECIPE - HOW TO MAKE …
From delish.com
GINGERY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
EASY SKILLET CORNBREAD – A COUPLE COOKS
From acouplecooks.com
You'll also love