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BEST SKILLET CORNBREAD RECIPE - HOW TO MAKE SKILLET CORNBREAD



Best Skillet Cornbread Recipe - How to Make Skillet Cornbread image

Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Provided by Ree Drummond

Categories     Thanksgiving    baking    comfort food    main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 10

1 c.

yellow cornmeal

1/2 c.

all-purpose flour

1 tsp.

salt

1 tbsp.

baking powder

1 c.

buttermilk

1/2 c.

milk

1

whole egg

1/2 tsp.

baking soda

1/4 c.

shortening

2 tbsp.

shortening

Steps:

  • Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
  • Measure the buttermilk and milk in 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 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
  • Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

ARROZ CONGRI (CUBAN RICE AND BLACK BEANS ... - SKINNYTASTE



Arroz Congri (Cuban Rice and Black Beans ... - Skinnytaste image

Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.

Provided by Gina

Categories     Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 5

Number Of Ingredients 12

2 tsp olive oil
1/2 cup chopped green bell pepper (chopped)
1/2 cup chopped red bell pepper (chopped)
small onion (chopped)
2 cloves garlic (minced)
1 cup uncooked long grain rice
15 oz can black beans (I use Goya (don't drain))
1 1/2 cups water
1/2 tsp cumin
1 bay leaf
pinch oregano
salt and pepper to taste

Steps:

  • In a heavy medium sized pot, heat oil on medium heat.
  • Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
  • Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
  • Cover, reduce heat to low, and simmer 20 minute (don't peek).
  • Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).

Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, CarbohydrateContent 27.5 g, ProteinContent 6.5 g, FatContent 2.5 g, SaturatedFatContent 0.5 g, SodiumContent 322 mg, FiberContent 5 g, SugarContent 2 g

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