Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cast iron skillet corn bread. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Cast Iron Skillet Corn Bread is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Cast Iron Skillet Corn Bread is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To begin with this recipe, we must prepare a few components. You can have cast iron skillet corn bread using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Cast Iron Skillet Corn Bread:
- Take 1 1/4 cups coarsely ground cornmeal
- Prepare 3/4 cup all purpose flour
- Get 1/4 cup granulated sugar
- Prepare 1 teaspoon kosher salt
- Get 2 teaspoon baking power
- Take 1/2 teaspoon baking soda
- Take 1/3 cup whole milk
- Get 1 cup buttermilk
- Make ready 2 eggs
- Make ready 8 tablespoons butter, melted
Pre-warming the skillet allows the corn bread to cook evenly. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack. Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Scrumptious cornbread made in an iron skillet.
Steps to make Cast Iron Skillet Corn Bread:
- 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.
- Mix together dry ingredients. On a separate bowl mix melted butter with wet ingredients and then combine all the ingredients.
- Take the cast iron skillet out of the oven reduce oven temperature to 350°.
- Coat the bottom and sides of the skillet with butter. Pour the batter into the skillet and bake for 20-25 min.
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. My mom had a couple of cast iron cornbread stick pans and would make. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey.
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