My Favorite Skillet Cornbread Recipes
SKILLET CORN BREAD
This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
MY FAVORITE SKILLET CORNBREAD
There are no words for this cornbread except delicious. It rises high, and it is rich and delicious. You will not be disappointed. May I just add, this is like a meal in itself.
Provided by Cecelia Anderson @ceander
Categories Other Breads
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven and heat for at least 30 minutes. Meanwhile make the batter.
- Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a medium bowl, whisk together the milk, eggs, and melted butter.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Use a fork or spatula to stir until evenly combined.
- Remove the skillet from the oven. *****Warning***** Make sure you are using an oven mitt to do this. The skillet is very hot. Add the bacon fat to the skillet, and swirl to coat. Pour the batter into the skillet and, using a spatula, spread the batter evenly across the pan.
- Bake for 25 to 30 minutes, until lightly golden and firm and springy to the touch. ****Melt an additional 2 tablespoons of butter over the top of the cornbread when it comes out of the oven.****
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- Meanwhile, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir together the buttermilk and eggs in a medium bowl.
- Add butter to hot skillet, and return to oven until butter is melted, about 1 minute. Stir buttermilk mixture into cornmeal mixture until just combined. Pour melted butter from skillet into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
- Bake in preheated oven until golden brown and cornbread pulls away from sides of skillet, 18 to 20 minutes. Remove from skillet; cool slightly before serving.
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- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
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