Best Skillet Cornbread No Sugar Recipes

Classic Southern Cornbread (Easy and Homemade) image

Provided by Brandi Crawford

Time 35m

Number Of Ingredients 8

2 cups yellow cornmeal
6 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 large eggs (Beaten.)
1 1/2 cups buttermilk (See notes for substitution.)
1/4 cup unsalted butter (1/2 stick) (1/2 stick, melted, measured solid.)
2 tablespoons unsalted butter (Used to grease the skillet/pan.)

Steps:

Preheat oven to 400 degrees.
Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
While the skillet is hot, pour the mixture into the cast iron skillet.
Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.

Nutrition Facts : ServingSize 1 slice, Calories 130 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g

Skillet Cornbread No Sugar image

Provided by hannahsmommma

Categories Breads

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Steps:

Preheat cast iron skillet in at 450 degrees. Combine buttermilk, eggs, and baking soda Mix well. In a separate bowl, mix cornmeal and salt. Add the buttermilk mixture, melted butter, and vanilla. Mix well. Pour into skillet. Bake for 35 minutes, using toothpick to check for doneness.

Nutrition Facts : Calories 191.6, Fat 7.2, SaturatedFat 3.6, Cholesterol 66.8, Sodium 571.2, Carbohydrate 26.5, Fiber 2.2, Sugar 3.2, Protein 6.1

No-Flour Cornbread image

Provided by AzArlie

Categories Breads

Time 26m

Yield 8-12 serving(s)

Number Of Ingredients 7

2 eggs
2 cups white cornmeal
2 cups buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup bacon grease
salt (most bacon grease provides plenty of saltiness)

Steps:

Preheat oven to 425°F.
Put first 5 ingredients in mixing bowl. (If it makes you feel better, go ahead and mix the dry ingredients, whisk the eggs into the buttermilk, then combine dry/wet ingredients).
Mix with large spoon or whisk.
Put bacon grease in well-seasoned 10-inch cast iron skillet over medium to high heat.
Just as the bacon grease is about to start smoking, pour it into the other ingredients, stirring as you pour (if you can manage it). Leave enough in the skillet to coat the bottom and sides.
Pour entire mixture into the skillet.
Place skillet on middle rack of oven; bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).
Remove from oven and invert skillet over serving plate. If cornbread does not drop easily, you may need to run an icing spatula or even a flexible metal egg-turner around/under it so it comes loose.
Recipe halves well, just remember you can't cut the bacon grease by half because you still need to coat the skillet.
Serve hot, with plenty of butter. Or margarine, if you insist.