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Friday, October 21, 2016

Cast Iron Skillet Cornbread

      The BEST cornbread in the world is made in a cast iron skillet.  It makes all the difference in the world.  We try to make this a few times a week and there is never any left over.  We eat it all.  It is great with meals and we often eat it as a snack.


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Perfect cast iron skillet cornbread

Cast Iron Skillet Corn Bread

                                          1 1/2 c. buttermilk                 1 c. cornmeal
                                          1 c. flour                               1/2 c. sugar
                                          1/4 c. butter                          4 tsp. baking powder
                                          1 T. oil                                  1 tsp. baking soda
                                           3/4  tsp. salt                         2 eggs

    Preheat the oven to 425 degrees.  Place your 9" cast iron skillet in the oven to warm it up.  It is important that the skillet is nice and warm first so that the cornbread cooks evenly.  

        In a small bowl, mix together the buttermilk and cornmeal.  Let it soak for 10 minutes.

        In another bowl, sift the flour and stir in the sugar, baking powder, baking soda and salt.  Beat in the cornmeal mixture, eggs, and butter.  Stir until you have a smooth batter.  

         Remove the skillet from the oven (careful it will be hot) and pour the oil into the skillet and make sure it is coated well.  Pour off the excess.  Now, pour the batter into the cast iron skillet.

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The cornbread batter in the cast iron skillet.


         Bake for 18-20 minutes.  It is done when a toothpick is inserted and comes out clean.  

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      Cut into wedges to serve.

How to cook cornbread in a cast iron skillet, cast iron skillet cooking, the best cornbread recipe, southern style cornbread
Wedge of cornbread.

How to cook cornbread in a cast iron skillet, cast iron skillet cooking, the best cornbread recipe, southern style cornbread
Wedge of cornbread.

This cornbread goes so good with Homemade Tomato Soup, Smoke Sausage & Radiatore Soup, a big pot of Southern Beans and Ham, or even Chili!
 

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6 comments:

  1. Omg! I have to try this! I LOVE cornbread and we don't use our cast iron skillet nearly as much as we should.

    ReplyDelete
    Replies
    1. I am so glad you stopped by and I hope you like how it turns out for you!

      Delete
  2. Need to find a way to save these recipes. So hard to hand write them out with my old hands. Love cornbread and never have enough of it in my late life.

    ReplyDelete
    Replies
    1. You can try to copy and paste onto a Word document and then print it out. If you don't know how to do that, perhaps a friend or loved one can help you. (((hugs)))

      Delete
  3. do I flip it out or let it cool in the skillet?

    ReplyDelete
    Replies
    1. No, you do not flip it. It just cools in the skillet until you are ready to eat it.

      Delete

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