This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge perfect for dunking in a bowlful of chili. We particularly enjoy this sweeter cornbread with spicy dishes or a savory bowl of vegetable beef soup. My mom and gramma s made cornbread practically everyday it was standard practice. This is my favorite homemade cornbread recipe. Bake in a cast iron skillet for wonderfully crispy cornmeal edges.

Drop butter in a 9 inch cast iron skillet and place on the center rack of the oven. This is without question the best cornbread recipe i have ever made. Place a 10 inch cast iron skillet in the oven. I used a 12 cast iron skillet and cut the time down to 22 minutes at 400 with the oven set on convection. In a small bowl combine 4 tbsp.

In a medium bowl combine the cornmeal salt baking soda and baking powder. Coat a cast iron skillet with butter and carefully add your cornbread batter. Cool slightly before slicing and serving. No more dry cornbread. Preheat to 400 degrees f 200 degrees c.

RELATED ARTICLE :

moroccan chickpea stew food network
mom s goulash
oatmeal peanut butter bars with chocolate topping

Of bacon grease slightly cooled egg buttermilk sriracha and honey. Served at southern tables for eons you just can t go wrong with a pan of hot cornbread to accompany a bowl of pinto beans green beans and potatoes or scooped and fried in a hot cast iron skillet to make. I added 1 2 can of sweet corn a small can of mild green chili s and 5 slices of candied bacon which was chopped up. Whisk together the cornmeal flour baking powder and 2 teaspoons salt in a large bowl. Place the skillet into a 425 degree fahrenheit oven for 20 to 25 minutes.

This honey skillet cornbread is only slightly sweet it s moist and it has amazing caramelized edges from contact with the high heat of the cast iron. Serve it with honey along side of my homemade chili. Smooth out the top of the batter and garnish with a few slices of jalapeño pepper. Adapted from my favorite cornbread recipe this honey skillet cornbread combines crunchy cornmeal corn butter and delicious honey. Cooking cornbread in a skillet is a staple in southern cooking and in my opinion the only way to cook it.

Unlike traditional unsweetened cornbread this skillet cornbread includes natural honey which complements the cornmeal s flavor. Preheat the oven to 400 degrees f. Transfer the batter to the cast iron skillet the transfer to the oven and bake until a cake tester or toothpick comes out clean 28 to 30 minutes. It is very moist thanks to a little oil added to the batter and extra sweet thanks to some sugar and honey. Unlike traditional unsweetened cornbread this skillet cornbread includes natural honey which complements the cornmeal s flavor.

It is very moist thanks to a little oil added to the batter and extra sweet thanks to some sugar and honey. This honey skillet cornbread is only slightly sweet it s moist and it has amazing caramelized edges from contact with the high heat of the cast iron. Of bacon grease slightly cooled egg buttermilk sriracha and honey. In a medium bowl combine the cornmeal salt baking soda and baking powder. Drop butter in a 9 inch cast iron skillet and place on the center rack of the oven.

RELATED ARTICLE :

Transfer the batter to the cast iron skillet the transfer to the oven and bake until a cake tester or toothpick comes out clean 28 to 30 minutes. This skillet cornbread is baked in a hot cast iron skillet for that extra crispy edge perfect for dunking in a bowlful of chili.