Recipe: Yummy Black Iron Skillet Cornbread

Delicious, fresh and tasty.

Black Iron Skillet Cornbread. Buttermilk cornbread is baked to perfection in a hot seasoned cast iron skillet. Serve the classic cornbread with beans, soup, greens, or chili. This is one of our favorite recipes for southern buttermilk cornbread.

Black Iron Skillet Cornbread Tastes great and is a good base recipe to experiment with. I'm a transplant to the south and understand cornbread is NOT supposed to be sweet but I snuck two tablespoons of sugar and. I am sharing this recipe for my irresistible Buttermilk Cornbread that has been perfected, over the generations, by using hand-me-down cast iron skillets. … Recipe: Cast Iron Skillet Southern Corn Bread. … Maybe I'm doing this recipe just to see if I can stir up a few comments. You can cook Black Iron Skillet Cornbread using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Black Iron Skillet Cornbread

  1. You need of (1) Stick Butter (half softened).
  2. It's of (1 1/2) Cups Milk.
  3. You need of (1) Egg.
  4. Prepare of (1) Tsp Salt.
  5. Prepare of (1 1/2) Tsp Baking Soda.
  6. It's of (1/4) Cup Sugar.
  7. Prepare of (1/2) Cup Flour.
  8. Prepare of (1 1/2) Cup Yellow Cornmeal.

Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? It just seems to give it more of a crust on the bottom and sides and, that's the. Scrumptious cornbread made in an iron skillet. Crispy on the outside—just the way I like it!

Black Iron Skillet Cornbread instructions

  1. Preheat Oven to 425 degrees. Place a well preseasoned cast iron skillet on middle rack to preheat for 20 minutes..
  2. 5 minutes before the skillet is done preheating..
  3. Place all ingredients in mixer including the 1/2 stick of softened butter. (Set the other half of butter aside). Mix on medium for 45 seconds..
  4. Using mits carefully take the HOT skillet out of the oven. Place the other half of butter in hot skillet. Slowly coat bottom and sides as butter melts..
  5. Stir cornbread mixture with a spatula after it's mixed to make sure it's well incorporated. Pour mixture into Hot buttered skillet..
  6. Place skillet back into oven, and bake 18 minutes..
  7. When done remove skillet from oven and let sit about 10 minutes..
  8. After 10 minutes lift skillet with mit it will still be Hot, turn the cornbread onto a wood butcher block. And let cool but eat warm. If you're skillet is preseasoned correctly you shouldn't have a problem with sticking. Alternatively you can just let it cool in skillet but usually I can't wait that long..
  9. Enjoy!.

This is my all-time favorite cornbread recipe, probably because it's the recipe I grew up eating. My mom had a couple of cast iron cornbread stick pans and would make individual servings that were so perfectly. Crispy, buttery cornbread that is cheesy and delicious. Simple corn bread made in a cast iron skillet with whole kernels of corn. I love fresh corn bread right out of the oven.