Best 2 Mini Skillet Cornbread Recipes
Indulge in the delightful aroma of freshly baked cornbread, a classic Southern dish that embodies comfort and warmth. This versatile bread, characterized by its golden crust and moist, crumbly texture, can be enjoyed as a side dish, an appetizer, or even as a sweet treat. Our collection of mini skillet cornbread recipes offers a variety of options to suit every taste and occasion. From classic cornbread to variations with unique flavor combinations, these recipes are sure to become your go-to for delicious and satisfying cornbread.
**Classic Mini Skillet Cornbread:**
Experience the timeless flavor of traditional cornbread with this classic recipe. Simple yet flavorful, this cornbread features a perfect balance of cornmeal, flour, and buttermilk, resulting in a moist and slightly sweet crumb. Served in individual skillets, these mini cornbreads are perfect for portion control and easy serving.
**Sweet Mini Skillet Cornbread:**
For those with a sweet tooth, this sweet cornbread recipe is a delightful indulgence. With the addition of sugar, honey, and plump raisins, this cornbread takes on a delectable sweetness that pairs wonderfully with a cup of coffee or tea. The individual skillets allow for a crispy exterior and a tender, fluffy interior, making each bite a moment of pure bliss.
**Cheesy Mini Skillet Cornbread:**
Cornbread and cheese come together in perfect harmony in this cheesy cornbread recipe. Shredded cheddar cheese is generously incorporated into the batter, creating a savory and flavorful twist on the classic dish. The cheese melts and bubbles during baking, resulting in a golden-brown crust and a moist, cheesy interior that will leave you craving more.
**Jalapeño Mini Skillet Cornbread:**
For those who enjoy a bit of spice, this jalapeño cornbread recipe is a must-try. Fresh jalapeños add a subtle heat and a vibrant flavor to the cornbread, balancing the sweetness of the cornmeal. The individual skillets allow for perfect heat distribution, ensuring that each bite is evenly cooked and bursting with flavor.
**Mini Skillet Cornbread Muffins:**
If you're looking for a fun and portable way to enjoy cornbread, these mini skillet cornbread muffins are the perfect solution. Following a similar recipe to the classic cornbread, these muffins are baked in miniature skillets, resulting in a delightful combination of crispy edges and a moist, tender center. Serve them as a quick breakfast, a snack, or a side dish.
With our diverse selection of mini skillet cornbread recipes, you'll find the perfect cornbread to satisfy your cravings. Whether you prefer classic, sweet, cheesy, spicy, or muffin-style, these recipes offer a delightful range of flavors and textures. So, preheat your oven, gather your ingredients, and embark on a culinary journey that celebrates the irresistible charm of cornbread.
INDIVIDUAL SKILLET CORNBREADS
The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.
Provided by Carla Hall
Categories side-dish
Time 30m
Yield 4 skillet cornbreads
Number Of Ingredients 12
Steps:
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
Tips:
- Use a variety of cornmeal: Different types of cornmeal, such as stone-ground or fine-ground, can create different textures in your cornbread. Experiment with different types to find your favorite.
- Don't overmix the batter: Overmixing the batter can make your cornbread tough. Mix just until the ingredients are combined.
- Preheat your skillet: Preheat your skillet over medium heat before adding the batter. This will help the cornbread cook evenly.
- Cook the cornbread slowly: Cook the cornbread over medium heat for about 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool before serving: Let the cornbread cool for a few minutes before serving. This will help it hold its shape.
Conclusion:
Mini skillet cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients, you can create a batch of fluffy, golden brown cornbread that is sure to be a hit. So next time you're looking for a quick and easy side dish, give mini skillet cornbread a try.
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 »
You'll also love
