Best 9 Libbies Skillet Corn Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Libbie's Skillet Corn Bread: A Southern Classic with a Crispy Crust and Tender Crumb**

In the realm of Southern comfort food, few dishes are as iconic as Libbie's Skillet Corn Bread. This classic recipe, passed down through generations, yields a golden-brown skillet cornbread with a crispy crust and a tender, moist crumb. Unlike traditional cornbread, which is often baked in a square or rectangular pan, Libbie's Skillet Corn Bread is cooked in a well-seasoned cast iron skillet, resulting in an irresistibly crispy exterior and a fluffy, flavorful interior. This versatile dish can be served as a side dish, a main course, or even a dessert, and it pairs perfectly with a variety of Southern favorites, from fried chicken and collard greens to black-eyed peas and ham. With its simple ingredients and easy-to-follow instructions, Libbie's Skillet Corn Bread is a must-try for anyone looking to experience the true flavors of Southern cooking.

Let's cook with our recipes!

SKILLET CORNBREAD



Skillet Cornbread image

Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Categories     Thanksgiving     baking     comfort food     main dish

Time 25m

Yield 12 servings

Number Of Ingredients 10

1 c. yellow cornmeal
1/2 c. all-purpose flour
1 tsp. salt
1 tbsp. baking powder
1 c. buttermilk
1/2 c. milk
1 whole egg
1/2 tsp. baking soda
1/4 c. shortening
2 tbsp. shortening

Steps:

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

CREAMED CORN SKILLET CORNBREAD



Creamed Corn Skillet Cornbread image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 1/2 cups shredded Monterey Jack cheese
1 cup creamed corn
1 tablespoon vegetable oil
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
  • Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
  • Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.

LIBBIES SKILLET CORN BREAD



Libbies Skillet Corn Bread image

Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good.

Provided by Dienia B.

Categories     Quick Breads

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup flour
3/4 cup cornmeal, yellow
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk, sour
1/4 cup milk, sweet
1 egg
1 tablespoon lard

Steps:

  • Mix flour, cornmeal, sugar, baking soda and salt together.
  • Add sour milk, sweet milk, and egg; stir until just combined.
  • Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
  • Pour the mixture in the skillet.
  • Cook for a minute on stove top.
  • Bake at 425 degrees Fahrenheit for 15 mnutes.

SKILLET CORN BREAD



Skillet Corn Bread image

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

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

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.

BROWN BUTTER SKILLET CORNBREAD



Brown Butter Skillet Cornbread image

This lightly sweet cornbread has a crunchy, buttery crust, which comes from baking it in a hot skillet. If you have a cast-iron pan, this is the time to use it. The heavy, heat-retaining material will give you the darkest color (which equals the most flavor). But any large ovenproof skillet will work. And if you don't have a skillet big enough to hold all the batter, you can either halve the recipe or bake the cornbread in 9-by-13-inch pan. (Brown the butter first in a saucepan.) Your bread won't have the same dark crust, but the moist crumb flavored with brown butter and maple syrup is ample recompense.

Provided by Melissa Clark

Categories     breads, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks)/170 grams unsalted butter
1/2 cup/120 ml maple syrup
2 1/4 cups/530 ml buttermilk
3 large eggs
1 1/2 cups/180 grams yellow cornmeal, fine or medium-coarse grind
1/2 cup/65 grams whole wheat flour
1/2 cup/60 grams all-purpose flour
1 1/2 tablespoons/18 grams baking powder
1 1/2 teaspoons/9 grams kosher salt
1/2 teaspoon/5 grams baking soda

Steps:

  • Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
  • Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
  • If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 8 grams, Sodium 341 milligrams, Sugar 11 grams, TransFat 0 grams

GRILLED CORN NIBLETS WITH LIME BUTTER AND CRACKED BLACK PEPPER



Grilled Corn Niblets with Lime Butter and Cracked Black Pepper image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn
2 tablespoons olive oil
Salt
3 tablespoons unsalted butter
Juice of 1 lime
1 tablespoon coarsely cracked black pepper

Steps:

  • Brush corn with olive oil, season with salt, place on the grill and grill until lightly golden on all sides. Heat the butter in a medium skillet and add the lime juice. Add the corn niblets and cook for one minute. Add the black pepper.

SKILLET CORN BREAD



Skillet Corn Bread image

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

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

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

CAST IRON SKILLET CORN BREAD



Cast Iron Skillet Corn Bread image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

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.

GRANDMA JOE'S SOUTHERN IRON SKILLET "CORN BREAD"



Grandma Joe's Southern Iron Skillet

I love this corn bread. It is so southern style. Made in a cast iron skillet. Makes me think of my "Grandmas" country cookin. My grandma always cooked big because of our big family. This will serve a family of 8-9 people. I hope you enjoy the taste of "Grandma Joe's" just as we did...

Provided by Diana in Atlanta

Categories     Breads

Time 35m

Yield 9-10 serving(s)

Number Of Ingredients 5

6 tablespoons vegetable oil, olive oil or 6 tablespoons oil, of choice
4 cups cornmeal
4 tablespoons sugar
3 cups milk
2 eggs

Steps:

  • Heat oven 375 degrees.
  • coat 10 inch cast iron skillet evenly (spray or oil).
  • Combine all dry ingredients.
  • add milk and eggs continue to mix until blended.
  • add melted butter or shorting (optional) mix well.
  • Bake 25 to 30 min or until toothpick inserted in center comes out dry.
  • carefully remove from oven when done.
  • coat lightly with butter and serve.

Nutrition Facts : Calories 366.5, Fat 15.1, SaturatedFat 3.6, Cholesterol 58.4, Sodium 74.4, Carbohydrate 51.2, Fiber 4, Sugar 6, Protein 8.5

Tips:

  • Use fresh or frozen corn. Fresh corn is best for this recipe, but frozen corn can be used in a pinch. Just be sure to thaw the corn before using.
  • Don't overmix the batter. Overmixing will make the cornbread tough and dry. Stir just until the ingredients are combined.
  • Use a hot skillet. A hot skillet will help the cornbread cook evenly and give it a crispy crust.
  • Don't flip the cornbread too often. Flipping the cornbread too often will make it break apart. Cook the cornbread for 3-4 minutes per side, or until it is golden brown and cooked through.
  • Serve the cornbread warm. Cornbread is best served warm, right out of the skillet. You can also reheat it in the oven or microwave.

Conclusion:

Libbie's Skillet Corn Bread is a classic Southern recipe that is easy to make and always a crowd-pleaser. This recipe is perfect for a quick and easy weeknight meal, or for a special occasion like a potluck or picnic. With its moist, tender crumb and crispy crust, this cornbread is sure to be a hit with everyone who tries it.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #north-american     #breads     #american     #easy     #heirloom-historical     #quick-breads

Related Topics