Black Iron Skillet Cornbread
Black Iron Skillet Cornbread

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, black iron skillet cornbread. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Black Iron Skillet Cornbread is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Black Iron Skillet Cornbread is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have 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. Take (1) Stick Butter (half softened)
  2. Take (1 1/2) Cups Milk
  3. Get (1) Egg
  4. Take (1) Tsp Salt
  5. Make ready (1 1/2) Tsp Baking Soda
  6. Get (1/4) Cup Sugar
  7. Prepare (1/2) Cup Flour
  8. Take (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. I've since adapted the recipe and now use this gluten-free cornbread all year long. Crispy, buttery cornbread that is cheesy and delicious. Simple corn bread made in a cast iron skillet with whole kernels of corn.

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 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. Scrumptious cornbread made in an iron skillet. Crispy on the outside—just the way I like it! This is my all-time favorite cornbread recipe, probably because it's the recipe I grew up eating.

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