Best Easy Skillet Cornbread Recipes

SKILLET CORN BREAD

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.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
• Make a well in the center of the dry ingredients and add the buttermilk and egg.
• Slow mix the ingredients until everything comes together, taking care not to over mix.
• Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
• When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
• Add the prepared batter to the prepared pan and smooth the top with a spatula.
• Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
• Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
• Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.