How to Prepare Perfect Black Iron Skillet Cornbread


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.

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. 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

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

  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!.

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.

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