Southern skillet Cornbread
Southern skillet Cornbread

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, southern skillet cornbread. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Southern skillet Cornbread is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Southern skillet Cornbread is something which I’ve loved my whole life.

While others try to steal the title of the best homemade cornbread recipe, the South will always remain the reigning cornbread champions. Down South, this side is a staple at cookouts, potlucks, and Sunday dinners at home. Get ready for a no-leftovers guaranteed recipe. Skillet cornbread is a southern staple.

To get started with this recipe, we have to prepare a few components. You can cook southern skillet cornbread using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Southern skillet Cornbread:
  1. Prepare 1 1/4 cup cornmeal
  2. Make ready 1/3 cup all-purpose flour
  3. Prepare 2 tsp baking powder
  4. Prepare 1 tsp baking soda
  5. Make ready 2 tsp kosher salt
  6. Take 2 large eggs
  7. Get 1 cup buttermilk
  8. Make ready 1 can cream style corn
  9. Make ready 2 Jalapeños seeded and minced…..(optional)
  10. Make ready 8 tablespoons unsalted butter. (1 stick)
  11. Take 1/4 cup bacon grease (or additional butter)

How to make Skillet Cornbread: This simple cast iron skillet cornbread comes together in just minutes, with only one bowl and a few basic ingredients. You don't even need buttermilk or yeast! The Cornbread should pull away from the sides of the skillet as it cooks. Use a wooden toothpick or skewer and insert it into the middle of the bread.

Instructions to make Southern skillet Cornbread:
  1. Heat the oven to 400 degrees. Place a 10-inch cast iron skillet on the center rack of the oven.
  2. While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk, corn, eggs and jalapeños. Slowly whisk in the butter. Whisk the buttermilk mixture into the cornmeal mixture until just combined. Add the bacon grease to the hot cast iron skillet and swirl to make sure entire bottom of the skillet is coated. Pour the batter into the hot skillet, smoothing the top into an even layer.
  3. While the oven is heating, whisk together the cornmeal, flour, baking powder and salt in a large bowl. In a medium bowl, whisk together the buttermilk
  4. . Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, slice into wedges and serve hot.

The Cornbread should pull away from the sides of the skillet as it cooks. Use a wooden toothpick or skewer and insert it into the middle of the bread. If you can pull it out without anything sticking to it….the Cornbread is done. If you see small particles attached to the skewer, close the oven door and let it bake a few minutes more. Second, Southern cornbread is typically made with all cornmeal and has a crumbly texture as opposed to some that have cornmeal +flour which yields a less crumbly texture.

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