Black Iron Skillet Cornbread. Buttermilk cornbread is baked to perfection in a hot seasoned cast iron skillet. This is one of our favorite recipes for southern buttermilk cornbread. Cast-iron skillets take a little bit of time to warm up.
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. 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. You can cook Black Iron Skillet Cornbread using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Black Iron Skillet Cornbread
- You need of (1) Stick Butter (half softened).
- It’s of (1 1/2) Cups Milk.
- You need of (1) Egg.
- It’s of (1) Tsp Salt.
- You need of (1 1/2) Tsp Baking Soda.
- Prepare of (1/4) Cup Sugar.
- You need of (1/2) Cup Flour.
- It’s of (1 1/2) Cup Yellow Cornmeal.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). I made this cornbread for a chili cook-off with friends, because I was in no means qualified to compete. Nevertheless, it was eaten before any chili.
Black Iron Skillet Cornbread step by step
- Preheat Oven to 425 degrees. Place a well preseasoned cast iron skillet on middle rack to preheat for 20 minutes..
- 5 minutes before the skillet is done preheating..
- 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..
- 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..
- Stir cornbread mixture with a spatula after it's mixed to make sure it's well incorporated. Pour mixture into Hot buttered skillet..
- Place skillet back into oven, and bake 18 minutes..
- When done remove skillet from oven and let sit about 10 minutes..
- 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..
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. I love fresh corn bread right out of the oven. Warm with crispy, crunchy edges, corn bread is perfect with soup, chili, or just on its own.