Southern Skillet Cornbread. There's nothing better than Southern cornbread made in your own skillet. Our Southern Skillet Cornbread recipe is so good, your friends and family. A Southern cornbread with cornmeal, flour, eggs and other ingredients.

Skillet cornbread is a southern staple. Baked in a preheated, sizzling hot oiled cast iron skillet, it produces a beautiful crunchy crust on the bottom, and that is what makes it so unique. Southern skillet cornbread is a staple in our house.

Actually this is a simple recipe just later than the other ones. I think the hardest share is to find the best ingredients hence you can enjoy the delicious Southern Skillet Cornbread for your dinner with your connections or family. You can have Southern Skillet Cornbread using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Southern Skillet Cornbread

You need 3 tbsp of butter.
It's 2 of eggs.
You need 2 cups of buttermilk.
Prepare 1 1/2 cups of yellow cornmeal.
You need 1/2 cup of flour.
It's 1 teaspoon of baking powder.
It's 1 teaspoon of baking soda.
Prepare 1/2 tsp of kosher salt.
Prepare 2 tsp of granulated sugar (or 1-2 tbsp molasses).
Prepare 1 tbsp of high-smokepoint fat, like bacon grease or canola oil.

I will show you my method for made-from-scratch cornbread cooked in a cast iron skillet. This is one of my existing recipes that I am refreshing with. Traditional Southern cornbread relies on coarser cornmeal than in the Northern variety, and little Put the skillet in the oven to preheat. In a large bowl, combine the cornmeal, baking powder, baking soda. … Recipe: Cast Iron Skillet Southern Corn Bread.

Southern Skillet Cornbread instructions

Preheat oven to 425°F. Add fat to a 10-in cast iron skillet and put into the oven while preheating..
Melt butter and set aside to cool..
Beat eggs. Whisk in buttermilk. Slowly stream in butter while whisking. Add molasses, if desired..
In a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and sugar). Add wet ingredients and whisk thoroughly..
Remove cast iron from oven when it reaches temp. Rotate/twist to ensure even coating of grease..
Quickly add batter to center of pan (it will bubble and sizzle a LOT!). Gently spread out if needed (don't scrape the pan)..
Bake for 25-35 minutes until deeply browned and pulling away from the sides. Cool 15 minutes in the pan. Serve while still warm, with butter and honey..
The original recipe, from my spouse's great grandma..

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