8 INCH SKILLET CORNBREAD RECIPE RECIPES
SKILLET CORNBREAD RECIPE : TASTE OF SOUTHERN
Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? We think so. It just seems to give it more of a crust on the bottom and sides and, that's the part that has more flavor. Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar. It probably depends more on whether your mother or grandmother used it in her recipe. So, what's your opinion?
Provided by Steve Gordon
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400º, heat the cast iron skillet at the same time.
- In a medium sized mixing bowl….
- Add Cornmeal
- Add Flour
- Add Sugar
- Add Salt
- Add Baking Soda, whisk all the dry ingredients together.
- Crack 2 Eggs into a measuring cup or small bowl.
- Add 1-1/2 cups of Buttermilk, whisk wet ingredients together.
- Remove hot skillet from oven, add one stick of Butter and let melt.
- Add the Egg and Buttermilk mixture to the dry ingredients.
- Pour all but 2 Tablespoons of melted butter into the mixture.
- Stir the ingredients just enough to mix them together. Don’t overmix, some lumps in the batter are desired.
- Pour the batter into the cast iron skillet.
- Bake at 400º for about 25 minutes.
- Test for doneness by inserting a wooden toothpick or skewer. If it comes out clean, bread is done. If it doesn’t come out clean, return the bread to the oven and cook a few minutes longer.
- Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool
- Slice warm, serve and Enjoy.
SKILLET CORNBREAD RECIPE | MYRECIPES
Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen for the sizzle. That sound means your crust will be dark golden and crisp.
Provided by MyRecipes
Total Time 40 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Place bacon drippings in a 10-inch cast-iron skillet, and heat in oven 8 to 10 minutes or until drippings begin to gently smoke.
- Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl. Stir together buttermilk and egg in a medium bowl.
- During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
- Bake at 450° for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove from skillet, and serve immediately.
- GRIDDLE CAKES
- Place bacon drippings in skillet, and heat over medium-high heat 2 to 3 minutes or until drippings begin to gently smoke. Add 1 cup fresh corn kernels and 1/4 cup finely chopped sweet onion to drippings, and sauté 3 to 4 minutes or until lightly charred. Stir together cornmeal and next 7 ingredients in a large bowl. Stir in corn mixture. Pour about 2 Tbsp. batter for each griddle cake onto a hot buttered griddle or into a large nonstick skillet. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 2 to 3 minutes or until golden brown. Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
- Makes 2 dozen
- Hands-on 30 min., Total 35 min.
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