Best My Favorite Skillet Cornbread Recipes

SKILLET CORN BREAD

Skillet Corn Bread image

This skillet corn bread looks like a puffy pancake but has an easy-to-cut texture. It complements everything from chicken to chili. -Kathy Teela, Tucson, Arizona

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

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.

Nutrition Facts : Calories 127 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 222mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

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.

SOUTHERN CORNBREAD - MY FAVORITE

Southern Cornbread - My Favorite image

I made this tonight, hubby liked it better than the other I usually make...it was so fluffy, and just plain delicious!!...it went so good along side of my Creamed Potato / Smoked Sausage dish. This piece was all that was left...yum! My photo

Provided by Cassie *

Categories Other Breads

Time 30m

Number Of Ingredients 5

Ingredients

1 large egg
1 1/2 c buttermilk
1/4 c crisco vegetable oil
2 c self-rising enriched white corn meal mix
1/4 c oil for skillet

Steps:

1. Heat oven to 450ºF. Coat 8-inch ovenproof skillet. Place skillet in oven 7 to 8 minutes or until hot. Beat egg in medium bowl. Stir in milk, oil and corn meal until smooth. Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk. Pour into prepared skillet or pan. Bake 20 to 25 minutes or until golden brown. So fluffy, crunchy, and savory...