Stuffed Skillet Ranch Cornbread Rsc Recipes

SKILLET CORN BREAD

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.

STUFFED SKILLET RANCH CORNBREAD #RSC

Steps:

• Preheat oven to 350 degrees.
• Brown pork. Add shallots, fennel seed, chives, green onion, cayenne, garlic powder, salt and pepper. Heat for an additional minute. Stir in Parmesan cheese.
• In medium size bowl combine eggs, sugar, milk, oil, corn, HIDDEN VALLEY RANCH DRESSING, and cheese. Stir in cornmeal mix.
• Pour one-half of mixture into a greased cast iron skillet. Sprinkle the sausage mixture on top and pour remaining mixture over sausage.
• Bake in a 350 degree oven for 40-45 minutes until set. Sprinkle remaining 1/2 cheese on top. And bake an additional 5 minutes.

SKILLET CORNBREAD

Steps:

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