Recipe: Appetizing Black Iron Skillet Cornbread

Delicious, fresh and tasty.

Black Iron Skillet Cornbread. 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. A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with.

Black Iron Skillet Cornbread Serve the classic cornbread with beans, soup, greens, or chili. This is one of our favorite recipes for southern buttermilk cornbread. Southern cornbread is generally made without sugar, but if you like your. You can have Black Iron Skillet Cornbread using 8 ingredients and 9 steps. Here is how you achieve that.

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. You need of (1) Tsp Salt.
  5. You need of (1 1/2) Tsp Baking Soda.
  6. It's of (1/4) Cup Sugar.
  7. Prepare of (1/2) Cup Flour.
  8. You need of (1 1/2) Cup Yellow Cornmeal.

Scrumptious cornbread made in an iron skillet. Crispy on the outside—just the way I like it! 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.

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!.

Black Skillet Cornbread recipe: Try this Black Skillet Cornbread recipe, or contribute your own. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. I've since adapted the recipe and now use this gluten-free cornbread all year long. Crispy, buttery cornbread that is cheesy and delicious. Simple corn bread made in a cast iron skillet with whole kernels of corn.