Best 4 Traditional Skillet Cornbread Recipes

**Cornbread: A Southern Delicacy with Regional Variations**

Cornbread, a staple in Southern cuisine, is a delectable quick bread made with cornmeal, flour, and buttermilk. Its golden-brown crust and moist, slightly sweet interior have made it a beloved accompaniment to hearty stews, smoked meats, and collard greens. This versatile bread boasts a rich history and diverse regional variations, each with its unique flavor profile and cooking method. From the skillet-cooked cornbread of the Appalachian Mountains to the creamy spoonbread of the Lowcountry, explore the culinary journey of cornbread and discover the distinct recipes that celebrate its Southern heritage.

Check out the recipes below so you can choose the best recipe for yourself!

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

TRADITIONAL SKILLET CORNBREAD

Traditional Skillet Cornbread image

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

Ingredients

3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
5 tablespoons sugar
1 teaspoon salt
1 1/4 cups yellow cornmeal
1/4 cup instant nonfat dry milk
1 large egg
3 tablespoons unsalted butter, melted
Vegetable oil, for skillet

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.

SKILLET CORNBREAD RECIPE BY TASTY

Skillet Cornbread Recipe by Tasty image

Here's what you need: large eggs, buttermilk, all-purpose flour, cornmeal, salt, sugar, baking powder, baking soda, shredded cheddar cheese, butter, honey

Provided by Tasty

Categories Sides

Yield 8 slices

Number Of Ingredients 11

Ingredients

3 large eggs
2 cups buttermilk
2 ¼ cups all-purpose flour
3 cups cornmeal
3 teaspoons salt
¼ cup sugar
2 ½ teaspoons baking powder
2 teaspoons baking soda
1 cup shredded cheddar cheese
½ cup butter, plus more for serving
honey, for serving

Steps:

Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
In a medium bowl, whisk together the eggs and buttermilk until well combined.
In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
Bake for 20-25 minutes, until golden brown on top.
Slice and top with butter and honey.
Enjoy!

Nutrition Facts : Calories 508 calories, Carbohydrate 65 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, Sugar 7 grams

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

Ingredients

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.

Tips:

Use a heavy skillet: This will help to distribute the heat evenly and prevent the cornbread from burning.
Preheat the skillet: This will help to create a crispy crust on the cornbread.
Use fresh cornmeal: This will give the cornbread a more flavorful taste.
Don't overmix the batter: Overmixing will make the cornbread tough.
Bake the cornbread until a toothpick inserted into the center comes out clean: This will ensure that the cornbread is cooked through.
Let the cornbread cool slightly before serving: This will help to prevent it from crumbling.

Conclusion:

Skillet cornbread is a delicious and versatile dish that can be served with a variety of meals. It is easy to make and can be customized to your own taste preferences. Whether you like it sweet or savory, there is a skillet cornbread recipe out there for you. So next time you are looking for a quick and easy meal, give skillet cornbread a try.