Avoid Black Iron Skillet Cornbread review. Buttermilk cornbread is baked to perfection in a hot seasoned cast iron skillet. Serve the classic cornbread with beans, soup, greens, or chili. This is one of our favorite recipes for southern buttermilk cornbread. Southern cornbread is generally made without sugar, but if you like your. … Recipe: Cast Iron Skillet Southern Corn Bread. … Maybe I'm doing this recipe just to see if I can stir up a few comments. Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet?
It just seems to give it more of a crust on the bottom and sides and, that's the. The batter will sizzle when its hits the skillet. Bake until the cornbread is golden brown. You move boiling stew Black Iron Skillet Cornbread practicing 8 modus operandi including 9 including. Here you go do justice.
ingredients of Black Iron Skillet Cornbread
- This of (1) Stick Butter (half softened).
- give of (1 1/2) Cups Milk.
- You need of (1) Egg.
- Prepare of (1) Tsp Salt.
- give of (1 1/2) Tsp Baking Soda.
- then of (1/4) Cup Sugar.
- also of (1/2) Cup Flour.
- then of (1 1/2) Cup Yellow Cornmeal.
Crispy, buttery cornbread that is cheesy and delicious. Simple corn bread made in a cast iron skillet with whole kernels of corn. I love fresh corn bread right out of the oven. Warm with crispy, crunchy edges, corn bread is perfect with soup, chili, or just on its own.
Black Iron Skillet Cornbread separately
- Preheat Oven to 425 degrees. Place a well preseasoned cast iron skillet on middle rack to preheat for 20 minutes..
- 5 minutes before the skillet is done preheating..
- Place all ingredients in mixer including the 1/2 stick of softened butter. (Set the other half of butter aside). Mix on medium for 45 seconds..
- Using mits carefully take the HOT skillet out of the oven. Place the other half of butter in hot skillet. Slowly coat bottom and sides as butter melts..
- Stir cornbread mixture with a spatula after it's mixed to make sure it's well incorporated. Pour mixture into Hot buttered skillet..
- Place skillet back into oven, and bake 18 minutes..
- When done remove skillet from oven and let sit about 10 minutes..
- After 10 minutes lift skillet with mit it will still be Hot, turn the cornbread onto a wood butcher block. And let cool but eat warm. If you're skillet is preseasoned correctly you shouldn't have a problem with sticking. Alternatively you can just let it cool in skillet but usually I can't wait that long..
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). I made this cornbread for a chili cook-off with friends, because I was in no means qualified to compete. Nevertheless, it was eaten before any chili. I've since adapted the recipe and now use this gluten-free cornbread all year long.