8 Inch Skillet Cornbread Recipe

Preheat oven to 400º, heat the cast iron skillet at the same time. In a medium sized mixing bowl…. Add Cornmeal; Add Flour; Add Sugar; Add Salt; Add Baking Soda, whisk all the dry ingredients together. Now, the cast iron skillet is an essential part of this recipe. I use an 8 inch cast iron skillet for this recipe. Cast iron heats beautifully, and when the pan is preheated with some oil in it, it gives you this wonderful, tasty, crispy crust that southern cornbread is famous for. (Note: Those are Amazon affiliate links, FYI.)

Healthier Cornbread. Dry mix1 c cornmeal, 1/2 c whole

When cooking cornbread in the cast iron, I preheat my cast iron in the oven while it warms up. This allows the cast iron to have uniform heat when you pour the batter into the skillet. Once the oven (along with your skillet) are pre-heated, remove the skillet with oven mitts (very hot!). Use a stick of butter to coat the whole skillet.

8 inch skillet cornbread recipe. Get ready for a no-leftovers guaranteed recipe. Our coveted Southern secret is adding savory bacon drippings to the mix. Make sure to coat the skillet thoroughly in bacon drippings. Then pour the batter into the hot skillet and put it in the oven. After the skillet is fresh out of the oven, place butter on top and let it melt into the bread. But for those of you who love a no-sugar, crispy skillet version this southern cornbread recipe is spot-on. I have a theory about cornbread. If you grew up north of the Ohio River or had a family member who taught you to cook who did, you will put sugar in your cornbread. STEP 1. Heat oven to 400°F. STEP 2. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Preheat the oven to 425°F. Add 2 teaspoons of vegetable oil or shortening to an 8-inch cast iron skillet and place it in the oven to preheat while the oven preheats. (If your oven preheats quickly, you might want to leave the skillet in the oven to heat for at least 5 minutes once it's reached the target temp to allow the skillet to heat through. 1 Heat the oven to 450°F and arrange a rack in the middle.; 2 Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside. 3 Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.; 4 Whisk eggs in a medium bowl until frothy. The size of skillet will determine the thickness and cook time. We like a thin cornbread, so I bake in a 12 inch skillet for 15 to 20 minutes. Use a 10 inch for a standard thickness for approx 20 minutes or for an 8 inch for an extra thick cornbread approximately 25 minutes. Oven temperatures often vary, so adjust accordingly to yours.

Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. In another bowl blend the egg, milk and vegetable oil until well combined. Louisiana Skillet Cornbread is perfect along side of Southern Black Eyed Peas with Andouille Sausage, Shrimp Étouffée, Red Beans and Rice, and a whole host of other New Orleans classics.Its extra crispy sides and bottom along with a super moist interior will have you reaching for seconds and thirds. Simple, delicious, and perfectly Southern, we love this cornbread with a hearty bowl of chili or classic collard greens. Save Recipe Print Classic Southern Cornbread Makes 1 (8- to 12-inch) loaf Ingredients 8-inch skillet 1 tablespoon canola oil 1 cup plain white or yellow cornmeal ½ cup all-purpose flour 1½ teaspoons baking powder ¾ […]

The full batch recipe for cast iron skillet cornbread is here. Below is how I made it using the little 5 inch skillet. If you want to keep the small batch but don’t have the mini skillet, you could do it in an 8×4 inch loaf pan or possibly two mini loaf pans. Or you could just do the full batch on the above link. Old Fashioned Buttermilk Cornbread. I’m a huge cornbread lover and I make it all the time. I feel like it’s a super easy addition to dinner, it only takes about 5 minutes of hands-on time to prepare (and only 20 to 25 minutes in the oven which is fast for a bread), and my kids love it. Instructions. Lightly butter a 6-inch round cake pan or 8 in cast iron skillet and set aside. Preheat oven to 400 degrees; In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.

A 10-inch cast iron skillet is the best size for this recipe. You can also use an 8-inch or 9-inch skillet for extra-thick slices. I don’t recommend using a skillet that’s larger than 10 inches, or your cornbread will be too thin. Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Perfect basic cornbread recipe that you can as a base recipe that is good as is but if you like to "doctor up" recipes this is the perfect base. If you want sweet corn bread just add sugar -- up to 1/4 cup. If you want buttermilk cornbread use buttermilk and substitute 1/2 teaspoon of baking soda for the baking powder.

Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins! Put the butter in a 10-inch cast iron skillet (or other similarly sized pan) and place in the oven to melt while the oven preheats. Meanwhile, add the cornmeal, flour, sugar, baking powder, and salt to a bowl and give it a stir. Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat.

The key to any good skillet cornbread is using a hot, buttered cast iron skillet. So while you are making up the mix, you stick your cast iron skillet in a hot 400 degree oven with 2 TBL of butter in it. It should take around 5-6 minutes for the butter to melt. Put an 8-inch cast iron pan in the oven for 10 minutes. Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan.

This easy three-ingredient cast iron skillet cornbread is as simple as it gets and makes a great base for adding more adventurous flavors. Cheddar cheese and jalapeños, avocados and bacon, blue cheese and buffalo chicken, or cranberries and oranges are all tasty ways you could modify this classic recipe.

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