Southern Iron Skillet Buttermilk Cornbread Recipes
SOUTHERN IRON SKILLET BUTTERMILK CORNBREAD
A skillet of hot cornbread out of the oven really brings back childhood memories. I can see my grandmother making it right now. It is so good with a bowl of pinto beans or anything.!!!
Provided by Jenny Powers
Categories Other Breads
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375 degrees. Next mix dry ingredients together.
- 2. Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.
- 3. Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.
- 4. Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.
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
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