Recipe: Perfect Black Iron Skillet Cornbread

Black Iron Skillet Cornbread. Find Cast Iron Skillet Cornbread Now! Combine cornmeal, flour, salt, and baking powder in a bowl. Measure the buttermilk and milk in a measuring cup and add the egg.

Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. You can cook Black Iron Skillet Cornbread using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Black Iron Skillet Cornbread

1. It's of (1) Stick Butter (half softened).
2. Prepare of (1 1/2) Cups Milk.
3. It's of (1) Egg.
4. Prepare of (1) Tsp Salt.
5. Prepare of (1 1/2) Tsp Baking Soda.
6. Prepare of (1/4) Cup Sugar.
7. It's of (1/2) Cup Flour.
8. You need of (1 1/2) Cup Yellow Cornmeal.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder. While the skillet heats, turn the cornmeal, baking powder, and salt into a large mixing bowl and whisk to combine. Borrowing from the Southern tradition, I bake my buttermilk cornbread in a cast iron skillet. The pan's heat conductivity gives the bread a golden, crisp crust to contrast the fluffy interior.

Black Iron Skillet Cornbread step by step

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!.

To develop the best crust on your cornbread, it's important to preheat the skillet with the. In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and soda. In another bowl, whisk buttermilk and milk with eggs and melted butter. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. And for a version kicked up with jalapeños, green onions and cheddar cheese, try this Mexican Cornbread.