**Cast Iron Skillet Cornbread: A Southern Classic with a Crispy Twist**
Indulge in the delightful aroma and taste of freshly baked cornbread, a Southern staple that has captured hearts for generations. This versatile bread, often served alongside hearty stews, chili, or fried chicken, is now elevated to new heights when cooked in a cast iron skillet. The cast iron skillet provides an evenly distributed heat, resulting in a crispy golden crust and a moist, tender interior that will leave you craving more. This article presents a collection of cast iron skillet cornbread recipes that cater to diverse preferences, including gluten-free, vegan, and sweet cornbread variations. Embark on a culinary journey to discover the perfect cornbread recipe that will become a cherished addition to your kitchen repertoire.
CAST IRON CORNBREAD
When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!
Provided by Chef John
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
- Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g
SKILLET CORN BREAD
A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.
Provided by mjgreenaway
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g
TRADITIONAL SKILLET CORNBREAD
Here's a cornbread baked the old-fashioned way -- on top of the stove.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Over low heat, heat a 9-inch cast-iron skillet with a cover. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl.
- In a small bowl, whisk together egg, 3/4 cup water, and melted butter. Make a well in the center of dry ingredients, and pour the egg mixture into it. Stir until just combined.
- Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Cover, and cook over low heat until top feels almost dry, about 35 minutes (check the bottom occasionally to make sure it's not burning; lower heat if necessary). Invert onto the skillet cover; oil pan bottom again. Slide bread back into pan, and cook 5 minutes more, until dry and light brown. Transfer to a plate, let cool slightly, and cut into wedges.
Tips:
- Use a heavy-duty cast iron skillet that is at least 10 inches in diameter.
- Preheat the skillet in the oven at 450°F for at least 10 minutes before adding the batter.
- Use a combination of cornmeal and all-purpose flour for a tender and flavorful cornbread.
- Add some sugar to the batter for a sweeter cornbread.
- If you like a crispy crust, add some butter or oil to the skillet before adding the batter.
- Bake the cornbread for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for a few minutes before serving.
Conclusion:
Cast iron skillet cornbread is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy crust and tender, flavorful interior, this cornbread is sure to be a hit with everyone who tries it. So next time you're looking for a side dish that is both delicious and satisfying, give cast iron skillet cornbread a try.
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