Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, southern skillet cornbread. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Southern Skillet Cornbread is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Southern Skillet Cornbread is something which I have loved my entire life.
Big Savings on Cast Iron Cornbread Skillet. While others try to steal the title of the best homemade cornbread recipe, the South will always remain the reigning cornbread champions. Down South, this side is a staple at cookouts, potlucks, and Sunday dinners at home.
To begin with this recipe, we must prepare a few ingredients. You can cook southern skillet cornbread using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Southern Skillet Cornbread:
- Get 3 tbsp butter
- Take 2 eggs
- Make ready 2 cups buttermilk
- Get 1 1/2 cups yellow cornmeal
- Take 1/2 cup flour
- Take 1 teaspoon baking powder
- Prepare 1 teaspoon baking soda
- Prepare 1/2 tsp kosher salt
- Get 2 tsp granulated sugar (or 1-2 tbsp molasses)
- Take 1 tbsp high-smokepoint fat, like bacon grease or canola oil
Southern skillet cornbread is a staple in our house. I will show you my method for made-from-scratch cornbread cooked in a cast iron skillet. This is one of my existing recipes that I am refreshing with some new photos. Cornbread is a cornerstone of Southern—and American—food tradition: the country's first bread made without yeast.
Steps to make Southern Skillet Cornbread:
- Preheat oven to 425°F. Add fat to a 10-in cast iron skillet and put into the oven while preheating.
- Melt butter and set aside to cool.
- Beat eggs. Whisk in buttermilk. Slowly stream in butter while whisking. Add molasses, if desired.
- In a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and sugar). Add wet ingredients and whisk thoroughly.
- Remove cast iron from oven when it reaches temp. Rotate/twist to ensure even coating of grease.
- Quickly add batter to center of pan (it will bubble and sizzle a LOT!). Gently spread out if needed (don't scrape the pan).
- Bake for 25-35 minutes until deeply browned and pulling away from the sides. Cool 15 minutes in the pan. Serve while still warm, with butter and honey.
- The original recipe, from my spouse's great grandma.
It evolved from nourishing Cherokee corn-and-bean cakes into simple unleavened ash cakes and pones baked on the hearthstones of frontier cabins, then into portable Johnny cakes and hoecakes that fortified soldiers and farmers alike, and finally into the iconic skillet-baked. However, today's cornbread recipe is for the savory type of cornbread. Traditionally baked in a cast iron skillet, this cornbread is hearty, rustic, and has a crunchy crust. I enjoyed cast iron skillet cornbread throughout my childhood. Recipe: Skillet Cornbread A slice of this Southern Skillet Cornbread will have guests coming back for seconds.
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