Best 3 Skillet Cornbread With Chives Recipes

Skillet cornbread is a delectable Southern classic that combines the rustic charm of cornmeal with the fluffy goodness of a tender crumb. This versatile dish can be enjoyed as a hearty breakfast, a savory side, or even as a sweet treat. With its golden-brown crust and delectable aroma, skillet cornbread is a true feast for the senses.

In this article, we'll explore a collection of skillet cornbread recipes that cater to various dietary preferences and taste buds. From classic Southern-style cornbread to gluten-free and vegan variations, there's a recipe here for every cornbread enthusiast. Each recipe provides step-by-step instructions and helpful tips to ensure perfect results every time.

So, gather your ingredients, preheat your skillet, and let's embark on a culinary journey into the world of skillet cornbread. Whether you prefer a traditional recipe or a modern twist, you're sure to find a recipe that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SKILLET CORNBREAD WITH CHIVES

Skillet Cornbread With Chives image

A true Southerner wouldn't dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don't judge.

Categories Bon Appétit Bread Cornmeal Buttermilk Chive Dinner Side Thanksgiving

Yield Serves 8

Number Of Ingredients 13

Ingredients

2 cups coarse-grind cornmeal
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 1/2 cups buttermilk
1 tablespoon lard or vegetable oil
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped chives
Flaky sea salt (for serving)
Special Equipment
A 10-inch cast-iron skillet

Steps:

Place a rack in middle of oven and set skillet on rack; preheat to 450°F.
Meanwhile, whisk cornmeal, sugar (if using), kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate.
Carefully remove skillet from oven, add lard, and swirl in pan to coat. Scrape batter into skillet (it should sizzle around edges on contact). Bake cornbread until top is golden brown and center is firm, 15-20 minutes. Let cool 15 minutes before serving.
Spread butter over cornbread, top with chives, and sprinkle with sea salt.

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

Ingredients

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

SKILLET CORNBREAD WITH BACON AND CHIVES

Skillet Cornbread With Bacon and Chives image

Got this recipe off another website and originally I made it on the campfire, but dont try it unless you are campfire cooking savvy cause it does get tricky. Best done on a grill and with a cast iron skillet. This is great for breakfast with cheesy eggs, hash browns and a big slab of grilled ham, or with a big bowl of cheesy potato soup for lunch or supper! Any leftovers make a great addition for stuffing too. I have also added any leftover corn to the batter for added flavor.

Provided by LAURIE

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon
2 cups yellow cornmeal
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cayenne pepper
2 tablespoons finely chopped fresh chives
3 large eggs
1 cup milk
1/4 cup sour cream

Steps:

In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally.
Drain the bacon on paper towels.
Pour off and discard all but 2 tablespoons of bacon fat in the skillet.
In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives.
Mix well.
In another large bowl, combine the eggs, milk, and sour cream.
Whisk to break up the eggs.
Pour the milk mixture into the cornmeal mixture.
Mix with a wooden spoon until well combined.
Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly.
Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking.
Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
Serve at room temperature.

Nutrition Facts : Calories 359.3, Fat 10.9, SaturatedFat 4.1, Cholesterol 94.5, Sodium 571.3, Carbohydrate 56, Fiber 2.9, Sugar 12.9, Protein 9.8

Tips:

Use freshly milled cornmeal for the best flavor and texture. If you can't find freshly milled cornmeal, you can use medium-grind cornmeal. Just be sure to sift it before using to remove any large pieces.
Don't overmix the batter. Overmixing will make the cornbread tough. Just stir until the ingredients are combined.
Let the batter rest for a few minutes before cooking. This will help the cornmeal absorb the liquid and produce a more tender cornbread.
Use a well-seasoned skillet. This will help prevent the cornbread from sticking. If you don't have a well-seasoned skillet, you can grease it with cooking spray.
Cook the cornbread over medium heat. This will help prevent it from burning. You'll know the cornbread is done when a toothpick inserted into the center comes out clean.
Serve the cornbread warm with butter, honey, or your favorite side dish.

Conclusion:

Skillet cornbread is a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. It's also a great way to use up leftover cornmeal. With just a few simple ingredients, you can make a delicious skillet cornbread that your family and friends will love. So next time you're looking for a quick and easy side dish, give skillet cornbread a try. You won't be disappointed!