Black Iron Skillet Cornbread
Black Iron Skillet Cornbread

Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, black iron skillet cornbread. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Black Iron Skillet Cornbread is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Black Iron Skillet Cornbread is something that I have loved my entire life.

Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? 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.

To begin with this particular recipe, we must prepare a few components. You can cook black iron skillet cornbread using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Black Iron Skillet Cornbread:
  1. Make ready (1) Stick Butter (half softened)
  2. Take (1 1/2) Cups Milk
  3. Get (1) Egg
  4. Prepare (1) Tsp Salt
  5. Make ready (1 1/2) Tsp Baking Soda
  6. Prepare (1/4) Cup Sugar
  7. Prepare (1/2) Cup Flour
  8. Take (1 1/2) Cup Yellow Cornmeal

We think this cast iron skillet cornbread recipe is the best. I've made lots of types of bread… white sandwich bread, flour tortillas, pita bread, fluffy biscuits, rosemary sea salt flat bread and even homemade seasoned breadcrumbs… but not cornbread. 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).

Instructions to make Black Iron Skillet Cornbread:
  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 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. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. 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!

So that is going to wrap this up for this exceptional food black iron skillet cornbread recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!