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
SWEET SKILLET CORNBREAD
Provided by Food Network Kitchen
Time 55m
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
- Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.
- Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
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SWEET SKILLET CORNBREAD RECIPE - VEGAN HUGGS
From veganhuggs.com
4.9/5 (10)Total Time 40 minsCategory Bread, Side DishCalories 223 per serving
- Preheat oven to 375 degrees F. Generously grease the bottom and sides of a 10-inch cast iron skillet with about 1/2 tablespoon of butter and let it heat up with the oven (*see note).
- Prepare flax eggs in a small cup or bowl by mixing together the ground flaxseed & water. Set aside about 10 minutes. It will thicken up and become gel-like.
- In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
- In a large bowl, add flour, cornmeal, baking powder, baking soda & salt. Whisk to combine well.
SWEET SKILLET CORNBREAD - DAILY DISH RECIPES
From dailydishrecipes.com
5/5 (1)Category Muffin And Donut RecipesCuisine AmericanTotal Time 45 mins
- Preheat oven to 350 degrees and prepare your cast iron skillet. I spray mine with a light coating of cooking spray.
- Pour in the canola oil, melted butter, honey, beaten eggs, and half and half, and stir just until moistened.
- Pour the batter into the greased baking dish and bake in your 350 degree oven for 40-45 minutes. Keep a careful watch starting at about the 35 minute mark. How quickly the cornbread cooks or how long it takes is more dependent on the size of skillet you use. What you want is, towards the end, you want it to be turning golden and starting to show some cracks. Insert a toothpick and be sure that it comes out clean.
SWEET CORNBREAD IN A CAST-IRON SKILLET - SOUTHERN BYTES
From southern-bytes.com
4.8/5 (25)Total Time 40 minsCategory Bread, Side DishCalories 318 per serving
- First, preheat your oven to 375°F and place your skillet or baking dish in the oven to get nice and hot. I like to use a 12 inch cast-iron skillet. (Adding the cold batter to the hot pan will help you get crispy edges and a nice crust on your cornbread. )
- Next, melt your butter and if you do not have buttermilk, prepare your "faux buttermilk" now by combining 1 cup of milk with 2 tablespoons of distilled white vinegar.
- Combine all of your dry ingredients in a large bowl and mix until everything is evenly distributed - flour, cornmeal, sugar, baking soda, baking powder, and salt.
- The next step is to whisk the eggs into your buttermilk or "faux buttermilk" using a fork. Make sure it is combined well and the eggs are whisked and broken up nicely.
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