LOADED SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 1h
Yield serves 4 to 8, depending on if you like seconds
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet.
- You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine¿it will look lumpy and kinda thick.
- When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar.
- Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes.
SKILLET CORNBREAD
"The only way to cook cornbread correctly is in a cast-iron skillet that has been heated until it is screaming hot. I didn't make these rules, I just follow them!"
Provided by Damaris Phillips
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine.
- Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until the cornbread is golden with a crisp crust, about 25 minutes.
LOADED CORNBREAD SKILLET RECIPE - (4.8/5)
Provided by á-4084
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Combine sour cream, butter, honey and eggs in a medium bowl. Whisk to evenly combine. In a separate large bowl, whisk together flour, cornmeal, baking powder and salt. Pour wet ingredients into the dry ingredients and stir until just combined. Grease a medium ovenproof skillet. Spread half of the cornbread batter into the pan. Sprinkle cheese, bacon and green onions on top to create an even layer. Pour remaining batter and spread to cover the cheese. Bake for 25-30 minutes, until the cornbread is golden and cooked through. Let cool for 5 minutes in pan. Slice, serve warm and enjoy!
LOADED CORNBREAD
Steps:
- HEAT the oven to 400°F. Grease a 9x13-inch baking pan.
- COMBINE the corn, buttermilk, egg, and oil in a large mixing bowl.
- ADD the cornmeal, flour, baking powder, and salt. Stir until well blended. Fold in the cheese and the jalapeños.
- BAKE for 30 to 35 minutes, until golden brown.
- Note
- You can substitute 3 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.
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