Best Cast Iron Corn Bread Recipes

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.

CAST IRON CORN BREAD

Cast Iron Corn Bread image

True Southern corn bread: crispy, unsweetened, and dry enough to suck all the moisture out of your mouth! Serve hot with butter, syrup, black-eyed peas--you decide!

Provided by tresbeau

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 42m

Yield 8

Number Of Ingredients 6

Ingredients

2 eggs
1 ½ cups milk
2 ½ cups self-rising white cornmeal
½ teaspoon salt
3 tablespoons vegetable oil
2 tablespoons shortening

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

Nutrition Facts : Calories 242 calories, Carbohydrate 29 g, Cholesterol 50.2 mg, Fat 11.8 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 2.6 g, Sodium 657 mg, Sugar 2.3 g