Black Iron Skillet Cornbread
Black Iron Skillet Cornbread

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, black iron skillet cornbread. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really 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 popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Black Iron Skillet Cornbread is something which I’ve loved my entire life.

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

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