White Skillet Cornbread Recipes

SKILLET CORNBREAD

Steps:

• Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
• Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.

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.

WHITE CORNBREAD

Steps:

• Put lard in a 10" skillet and stick in a 450 oven.
• In a lerge bowl, pour the egg.
• Add the buttermilk and stir to blend.
• Add the cornmeal mix and stir until blended.
• If batter looks too thick, add a little water to get batter to cake mix consistency.
• Pour about half of the melted lard into bowl and stir until incorporated.
• Pour batter into skillet and cook for 20-25 minutes until golden brown.

WHITE SKILLET CORNBREAD

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Grease an 8-inch cast iron skillet with butter; set aside.
• In a large mixing bowl, combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
• In a medium mixing bowl, whisk together the milk, egg, and coconut oil. Pour this wet mixture into the dry mixture and stir to combine.
• Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread.
• Serve the cornbread warm with the homemade whipped maple butter, if desired.

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

MARTHA WHITE BASIC CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
• In large bowl, combine all ingredients; mix well.
• Pour batter into greased pan.
• Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
• Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
• Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

SKILLET CORNBREAD

Steps:

• HEAT the oven to 450°F. Grease a 10-inch cast-iron skillet with 1 tablespoon of the drippings. Heat the skillet in the oven for about 10 minutes.
• COMBINE the egg, milk, and remaining 3 tablespoons of bacon drippings in a medium mixing bowl.
• STIR in the cornmeal, flour, baking powder, and salt. The batter should be creamy and pourable like pancake batter. If it seems too thick or thickens while the oven and skillet heat, stir in a little water.
• POUR the batter into the hot skillet. Bake for 15 to 18 minutes, until the edges look deep golden brown and the top is firm to the touch.
• Corn Cakes
• You can also make corn cakes with this same batter, a popular carrier for a pile of pulled pork. Heat a greased griddle over medium heat. For each corn cake, pour about 1/4 cup of the batter onto the hot griddle. Flip when the edges are dry and the bottom side is a deep golden brown. The recipe will make about 12.
• Note
• You can substitute 1 1/4 cups self-rising cornmeal mix for the cornmeal, all-purpose flour, baking powder, and salt.