Easiest Way to Make Perfect Black Iron Skillet Cornbread

Black Iron Skillet Cornbread. Buttermilk cornbread is baked to perfection in a hot seasoned cast iron skillet. Serve the classic cornbread with beans, soup, greens, or chili. This is one of our favorite recipes for southern buttermilk cornbread.

It just seems to give it more of a crust on the bottom and sides and, that's the. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly." Minor tweaking for perfect cornbread. You can cook Black Iron Skillet Cornbread using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Black Iron Skillet Cornbread

1. It's of (1) Stick Butter (half softened).
2. You need of (1 1/2) Cups Milk.
3. You need of (1) Egg.
4. Prepare of (1) Tsp Salt.
5. It's of (1 1/2) Tsp Baking Soda.
6. Prepare of (1/4) Cup Sugar.
7. You need of (1/2) Cup Flour.
8. You need of (1 1/2) Cup Yellow Cornmeal.

I'm a transplant to the south and understand cornbread is NOT supposed to be sweet but I snuck two tablespoons of sugar and used bacon. 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. The batter will sizzle when its hits the skillet. Bake until the cornbread is golden brown.

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!.

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. Remove skillet from oven and lightly coat with nonstick spray.