Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, southern skillet cornbread. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Compare Prices on Cast Iron Cornbread Skillet in Kitchen & Dining. While others try to steal the title of the best homemade cornbread recipe, the South will always remain the reigning cornbread champions. Down South, this side is a staple at cookouts, potlucks, and Sunday dinners at home.
Southern skillet Cornbread is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Southern skillet Cornbread is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have southern skillet cornbread using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Southern skillet Cornbread:
- Prepare cornmeal
- Take all-purpose flour
- Get baking powder
- Prepare baking soda
- Get kosher salt
- Make ready large eggs
- Get buttermilk
- Take cream style corn
- Take Jalapeños seeded and minced…..(optional)
- Take unsalted butter. (1 stick)
- Make ready bacon grease (or additional butter)
Southern skillet cornbread is a staple in our house. I will show you my method for made-from-scratch cornbread cooked in a cast iron skillet. This is one of my existing recipes that I am refreshing with some new photos. The soft, moist bread has perfectly crisp, golden brown edges thanks to the magic of a cast iron skillet!
Instructions to make Southern skillet Cornbread:
- Heat the oven to 400 degrees. Place a 10-inch cast iron skillet on the center rack of the oven.
- While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk, corn, eggs and jalapeños. Slowly whisk in the butter. Whisk the buttermilk mixture into the cornmeal mixture until just combined. Add the bacon grease to the hot cast iron skillet and swirl to make sure entire bottom of the skillet is coated. Pour the batter into the hot skillet, smoothing the top into an even layer.
- While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk
- . Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, slice into wedges and serve hot.
Skillet cornbread is the perfect last-minute easy side dish. It pairs well with everything from barbecue and ribs to soup, stew. Cornbread is a cornerstone of Southern—and American—food tradition: the country's first bread made without yeast. It evolved from nourishing Cherokee corn-and-bean cakes into simple unleavened ash cakes and pones baked on the hearthstones of frontier cabins, then into portable Johnny cakes and hoecakes that fortified soldiers and farmers alike, and finally into the iconic skillet-baked. However, today's cornbread recipe is for the savory type of cornbread.
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