Learn how your comment data is processed. As an Amazon Associate I earn from qualifying purchases at no cost to you. Immediately turn the cornbread out onto a … size). -Steve. I want to double the recipe. That’s why you’ll find a little different taste when using a skillet as opposed to just an aluminum baking pan. Southern skillet cornbread is a staple in our house. I decided to make this a “Steve recipe” day and took a trip to the grocery store after church today. I didn’t bid on it since I have one here that a friend gave me a couple of years ago. It pairs well with everything from barbecue and ribs to soup, stew, chili and grilled chicken! No self respecting southerner puts sugar in cornbread. Could have bought a no name brand one last night for 3.00 but decided I had enough already. We try to post a new recipe every Monday morning at the present time. They were super good with some fried fish and coleslaw. And, I don’t like dry Cornbread that falls all apart the first time you try to pick it up. Add 1-1/2 cups of Buttermilk, whisk wet ingredients together. I instantly was drawn to your site. When done, remove from oven, loosen sides and bottom of bread, slide onto plate; then lightly grease bottom of pan if needed; flip top side down into pan; put back into oven and bake approximately five minutes. Steve, you are a true Southern gentleman! Hi Steve Gordon, Still, if you’re using a larger one, you should be OK. Always cornbread when she fried a mess of fish! Use a wooden toothpick or skewer and insert it into the middle of the bread. That sweet and salty taste combination is some kind of good. I do hope you’ll visit with us often. When you finish, you’ll have somethin’ good to eat, I’ll tell you . I normally leave my cast iron skillet in my oven. I use self rising corn meal but going to try the baking soda in it and i have a cast iron pan i use for corn bread i would not even think of baking in anything else. I’m thankful you found Taste of Southern, and appreciate you trying our recipes. I like a thick slice, lightly baked and slightly sweet. You’ll also find a printable copy of our recipe below. She explains that if you add sugar, which I prefer, you have Johnny Cake. Still, I do hope you will not give up, and keep working on it, until it comes out perfect for you. Excellent recipe. This recipe is made using self rising cornmeal a staple in the south and available at many grocers around the country. every time I make it for social gatherings I get non stop compliments. Thanks so much for taking the time to put this site together! I’m happy to hear the recipe turned out well for you. A whisk works really good to mix all the dry ingredients together. My mother did something quite similar to what you seem to be describing. Or, if you prefer, place a plate on top of the pan and hold it all together as you flip the pan over. If you enjoyed this article, subscribe to receive more just like it. It came out perfect. Honestly this is the best cornbread I’ve ever made. Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place the skillet in oven. It had a lid and sold for 10.00. I use your cornbread recipe and love it. You should find only a little sticking to the pan…if any at all. While I like cornbread both ways, it really depends on what else is on the menu I think. Add 1 to 2 cups of Mexican-style cheese and green chile peppers for Tex-Mex flavor. As for the crumbly cornbread… You might want to try a different brand of flour next time. As soon as the cornbread comes out of the oven, run a knife around the edge to loosen and invert it onto a plate. Just add it in on top of the Eggs. I will be letting you know how it turns out. Two teaspoons of baking soda, 1 tsp of salt, 2 eggs, tbs of veg oil and 1.5 cups of milk. We love doing it but,  it takes a lot of time and effort to create our Step-By-Step Photo Illustrated Recipes. We also make a cornbread that we fry in the skillet but it has only a hint of sugar. I have journeyed down the “corn bread” cookin’ path for several years now. 12-inch cast iron skillet Notes. Be Blessed!!! This site uses Akismet to reduce spam. Hi John, Thank you for your question. –Steve. It should sizzle. Cheri, Hi Steve, When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Do you use a 10 inch cast iron skillet for the cornbread recipe? The Cornbread should pull away from the sides of the skillet as it cooks. You want to leave a little Butter in the pan. Thank you for sharing the recipe. It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor. Thank you for all the work you put in to your web page. Do you prefer your Cornbread with Sugar or without Sugar? You know, the type that “goes along with” some Mashed Potatoes and Country Style Steak. First of all it is cold here in the Ouachita (wash-i-taw) Mountains of Arkansas! Add the cornbread batter and bake. polished the bottom mirror like, seasoned it with linseed oil, and voila, I feel like a real cook. Looks beautiful and tastes great. I’m from Roanoke, Virginia, and we never put sugar in our cornbread, but this recipe, without the sugar, looks like the one my Mom used, right down to melting the butter in the skillet before pouring it into the batter. This savory buttermilk cornbread is total comfort food bliss. She always cooked it close to described above. A lot of great recipes. I hope you’ll stop by for a visit again, real soon. My husband had a grandmother who use to fix cornbread in an iron skillet and seeing your recipe I think I am going to try it. You could certainly just leave out the sugar if you prefer not to have it. Success! This the only way to make cornbread as far as I am concerned. Run a knife around the edges of the pan. It would just make the cornbread a bit thicker or thinner depending on which way you’re going. I hope this helps. Thank you for the question. Unsubscribe at any time. Ground Beef Casserole with Cornbread Crust, Cornbread is best when freshly baked and warm from the oven, but you can, Instead of using oil in this recipe, try substituting with. I’m glad you found the recipe and gave it a try and thank you for sharing about the changes you made, it may help someone else to give the recipe a try. Now, I’ll admit that if I have to, I will still eat cornbread without sugar, but my heart belongs to cornbread with sugar. Hi Linda, Thank you for trying our Skillet Cornbread Recipe, I’m glad you like it. The bacon grease makes cornbread absolutely delicious. Cornbread can be baked in traditional square or rectangular baking dishes, or more traditionally in heavy cast iron skillets. Family loved it also. I need easy. Remove hot skillet from oven, add one stick of Butter and let melt. If you flip the cornbread after it comes out of the oven, you will have a crunchy crust. It’s one that my mother had and, the numbers are the only markings on it. –Steve. I hope you’ll do that right now. Crack 2 Eggs into a measuring cup or small bowl. Please take a moment while you’re here and leave us a comment or two. Hi Steve, I couldn’t find self-rising cornmeal either so I used your suggestion to another commenter to add baking powder & salt to regular cornmeal, cut back a smidge on the sugar as another poster mentioned and it baked up delicious. Tags: bread, Buttermilk, cornbread, House Autry. Back in the oven for 5-10 minutes until it’s done. Once the skillet is quite hot, carefully remove it from the oven and pour in the batter. Heat oven to 475 or 500 degrees and bake on top rack of oven for 20 to 25 minutes. Would I change any other of the recipe other than eliminate the sugar to try your recipe. The two Eggs measured up to about one half cup. If it comes out clean, bread is done. Submit a Recipe Correction Cornbread should pull away from the sides of the skillet as it cooks. We’ve got a couple of more favorites, some of which do not have sugar so, please afford me the opportunity to add some this time around. Variety is always good though. I usually use oil for the fat but will definitely try the butter. Im 75 now and not half as good as mom was. I was looking for a Northern Bean recipe that I could use a ham bone in, and I chose yours. It came out of the pan real easy. I have been looking for a cornbread recipe that would turn out right. The Cornbread should slip right out onto the plate for easier cutting. Hi Cindi, I bet your grandma made some excellent cornbread. Thanks again. Can you see how all that butter has allowed the bread to pull from the sides of the pan? Maybe we can do that later……much later. It generally depends on how that persons mom or grandmother made cornbread. I am going to try this recipe soon. I’m glad to hear that you found our website and that you have tried our recipes. Notice how the edges are already cooking against the hot skillet. Be Blessed!!! My husband and I love the sweet, cake-like type of cornbread. That should have solved all of your problems right there. Keywords: Skillet Cornbread Recipe, made from scratch, cast iron skillet, House Autry, buttermilk cornbread, southern recipes. . I don't recommend using a skillet that's larger than 10 inches, or your cornbread will be too thin. Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. That and a tomato sandwich was what he ate for dinner every Wednesday. It had another type of taste all together and we’ll try to add a recipe for one of those before too long. But keep a check on the browning. You’ll need a hot skillet to pour the batter into as opposed to a cold one so, go ahead and stick the skillet in the oven and let it warm up. Any ideas? I love to cook, so when I returned, I did a web search to find North Carolina recipes and came across your site. I do prefer the sugar in it. Don’t be a stranger, visit with us often. Haven’t found any place else who makes it the way we like it. I acquired a 10″ skillet, made just here, Cornbread was crusty and so good. We always use a cast iron skillet. Don’t over mix it….lumps in your Cornbread batter are a good thing. And, I’m glad to see you aren’t opposed to adding a wee bit of sugar to it. Cut out 95% of the sugar and you have authentic Southern cornbread. I’ll make it up to you later OK? Mix well and use as needed. Skillet cornbread is the perfect last-minute easy side dish. It is the best cornbread recipe I’ve ever fixed. This is just one recipe that we use, we have some others we’ll be adding later. (Fingers crossed). For now, take a moment to leave us a Comment at the bottom of the page. Thanks they are easy and look delicious. Unfortunately, she didnt have a recipe written down and didnt teach anyone else how to make it. As for me, I prefer mine WITH sugar. Recipe: Skillet Cornbread A slice of this Southern Skillet Cornbread will have guests coming back for seconds. If you can pull it out without anything sticking to it….the Cornbread is done. While the skillet heats in the oven, combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Thank you again for taking the time to share your comments, it makes my day to read them. ★☆ Plus, you’ll probably always remember now that Self-Rising Flour already contains Baking Soda. Thanks, This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples. Cornbread has been called a "cornerstone" of Southern cuisine, and nothing is more classic than Southern Skillet Cornbread. Combine cornmeal, flour, salt, and baking powder in a bowl. Now, place the pan in the oven. Hi Flavio, Greetings to Portugal from North Carolina. Yes, it would take a bit longer, but just keep baking until it tests done. Hi Brenden, Thank you for your comments and compliments. We think so. Remove the baked Cornbread from the oven, place skillet on a cloth or cooling rack and let sit for about 10 minutes to cool. Isn’t there already some Baking Soda in the Self-Rising products? Hi E. I must agree that some good old cornbread goes good with just about anything. The soft, moist bread has perfectly crisp, golden brown edges thanks to the magic of a cast iron skillet! Cheri. I’ve just never got around to cleaning it up so I can use it. Instructions. Stir to combine. She used white and yellow corn meal, flour, baking powder, salt, one egg and buttermilk – no sugar that anyone can taste. Yum! I’m really glad to know that they turned out well for you. Carefully pour the batter into the hot skillet. I seem to remember it not being really “brown”, but maybe with longer cook time than she did? Purists will argue this point as well, but that’s OK. It goes with family style casseroles, comforting bowls of soup, or traditional meat-and … I hope you’ll come back to visit with us again… real soon. I was recently in Wake County for work and ate very well when I was there. ... an 8" iron skillet until very hot; add drippings ... at 450 degrees about 25 minutes or until golden brown. I have two cast iron skillets, a big one and a little smaller one (med. I have been using this recipe for cornbread for a long time. Any suggestions? Ingredients: 6 (buttermilk .. cornmeal .. oil .. salt .. soda ...) They also had a dutch oven that was in decent shape. Be Blessed!!! This post contains affiliate links. A classic southern dish, cornbread has been on the table in the South for many a generation. We just follow what we grew up on and hate to change. My taste runs somewhere towards the no-sugar end of the spectrum, but I found that a little brings out the corn flavor. The only thing I do differently is I make my own buttermilk out of regular milk. Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? Stir the ingredients just enough to mix them together. The skillet I use most is marked as a number 8 and measures 10-5/8 inches at the top. I live in Edmonton, Alberta, Canada, way up at 53 degrees north (as un-South as you can get in a city in North America). Bake until the cornbread is deeply browned, about 15 minutes. A lot of industrial cornmeal is made from underripe corn and then ground using modern methods for a very consistent grind. Be Blessed!!! Your email address will not be published. Use the back of the spoon and gently spread the batter out to the edges of the pan. Place one cup of Yellow Cornmeal in a medium sized mixing bowl. Welcome to my farmhouse kitchen in the foothills of Virginia's Blue Ridge Mountains. According to my 90 year old neighbor (and friend), Marilyn, who was born and raised in New Orleans, authentic southern corn bread contains no sugar. (Smile). Fran. Pap was 1st gen. American, so his folks didn’t know cornbread. Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges. Anytime you want to share the recipe for that Beefy Black-eyed Pea Soup, let me know, it sounds pretty good. I have searched and searched for a recipe to duplicate it, but cant figure out how she got the crust on the top of it. Btw I did use my mom’s cast iron skillet and I do love that taste. The new ones all seem to be a little textured and I don’t like that. you married a man that…what? Tonight, I made this cornbread (without sugar) and salmon patties allow with my own recipes for swiss chard with onions and carrots and dill. Add the milk, egg and oil, and then stir to combine. Our coveted Southern … Thank you for your answer. Thank You just love your coments. European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). ★☆. My grandfather liked to break it up into chunks and put it in a bowl of milk. I added the two eggs so not sure why it didn’t hold together as well. Looking at the list of ingredients, you have self-rising cornmeal. Now before I can send you the free 10-Minute Miracles download, you need to check your email to confirm your subscription. (Smile). -Steve. Recently I “discoverd” the cast iron cookware and got instantly passionate about it. Great tip on searching out the old pans over the new one’s. Cheri, Hi Cheri, It’s easy to make self-rising cornmeal from just plain. If you were fortunate enough to have some sugar, maybe you used a little in the Cornbread you made. Add one handful of shredded cheddar cheese and cook on stove top for about 4 minutes then into a 425 degree oven for 20 minutes. Thank’s! The pans don’t cook the edges and bottom the same as the cast iron does. I do hope you’ll visit with us again real soon. It makes a great side dish for any of the following entrées: Follow The Seasoned Mom on Instagram and show us what you're making! I’m thankful you found Taste of Southern, and that you have discovered cast iron and cornbread. -Steve, Steve, I deeply appreciate the recipe! I’m going to make pinto beans and greens (turnip today) for dinner and make the cornbread to go with it. I’ve been reading and watching all the news stories about the weather out your way. I am looking forward to fixing quite a few of your recipes. We are all going to gain 10 pounds! If self rising cornmeal is not available in your area you can make your own. So, it could depend on WHERE you grew up…or…where YOUR parents grew up. I enjoy it both ways, but grew up with the flour and sugar, so that’s what I make most often. Remove the heated skillet from the oven and add in the entire stick of Butter. I hope you’ll come back often. -Steve. Thank you for your comments and I do hope you’ll try some of our other recipes. Hopefully, you’ll get the chance to return and enjoy some more great Southern cooking before long. I have made 3 pans of this cornbread and it is so good!! Blessings to you as well! Thus, I changed the sugar to just 2T and it came out wonderful. Since I cannot find it, what would you suggest using with the regular cornmeal to make it rise? Come back often. Hang in there. I know that looks like a teaspoon but, just pretend it isn’t…or…that I only added half of the spoonful. It seems that just about any recipe site you visit on the Internet with a recipe for Cornbread, there’s always a debate about whether true Southern Cornbread contains sugar or not. I’m going to let it heat up as the oven heats up. I have been making cornbread in a cast iron skillet like you for a long time. Bake as usual. I use unsalted so will give a little sprinkle of salt across the pan as a salty crust sounds good. It… until the skewer comes out clean, return the bread be found in the batter to batter. Do n't recommend using a skillet as opposed to just 2T and it came out somewhat crumbly cornbread. These ingredients savory, Southern staple, made from underripe corn and then using. In cornbread was Yankee ; as was yellow bread ; so I added 1 T. baking powder m glad ’. Also a “must have” in any Southern kitchen for Tex-Mex flavor it would take a minute or two or! 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