Recipe: Tasty Cast Iron Skillet Corn Bread

Cast Iron Skillet Corn Bread. Pour the batter into the skillet and place it in the center of the oven. I have tried many cornbread recipes and this is by far the best. It is moist and buttery and has just a hint of sweetness.

Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. You can have Cast Iron Skillet Corn Bread using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cast Iron Skillet Corn Bread

1. Prepare 1 1/4 cups of coarsely ground cornmeal.
2. You need 3/4 cup of all purpose flour.
3. You need 1/4 cup of granulated sugar.
4. Prepare 1 teaspoon of kosher salt.
5. Prepare 2 teaspoon of baking power.
6. Prepare 1/2 teaspoon of baking soda.
7. You need 1/3 cup of whole milk.
8. You need 1 cup of buttermilk.
9. It's 2 of eggs.
10. It's 8 tablespoons of butter, melted.

Cast-iron skillets take a little bit of time to warm up. Anyway, back to this cast iron skillet cornbread recipe. Now this is a cast iron recipe so if you go baking it in a glass dish you will get a whole other animal. Yes, it will still be good, but you just can't replicate that rugged beauty of the crust and tender crumb of.

Cast Iron Skillet Corn Bread instructions

1. Place 9 inch cast iron skillet in oven and set the oven to 425 keep it in the oven until the oven reaches this temperature..
2. Mix together dry ingredients. On a separate bowl mix melted butter with wet ingredients and then combine all the ingredients..
3. Take the cast iron skillet out of the oven reduce oven temperature to 350°..
4. Coat the bottom and sides of the skillet with butter. Pour the batter into the skillet and bake for 20-25 min..

Fluffy and Golden, this Skillet Cornbread is a cinch to make, and is fantastic side for any meal! A tender and delicious crumb means no leftovers! Want to try this skillet cornbread? PIN IT To your bread, sides, summer or cast iron recipes. I've since adapted the recipe WHAT: A tangy (gluten-free!) cowboy-style cornbread.