Black Iron Skillet Cornbread. We would like to show you a description here but the site won't allow us. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. While the skillet heats, turn the cornmeal, baking powder, and salt into a large mixing bowl and whisk to combine.
To develop the best crust on your cornbread, it's important to preheat the skillet with the. How to prepare a cast iron skillet for cornbread. In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and soda. 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
- Prepare of (1) Stick Butter (half softened).
- Prepare of (1 1/2) Cups Milk.
- You need of (1) Egg.
- Prepare of (1) Tsp Salt.
- You need of (1 1/2) Tsp Baking Soda.
- Prepare of (1/4) Cup Sugar.
- It’s of (1/2) Cup Flour.
- You need of (1 1/2) Cup Yellow Cornmeal.
In another bowl, whisk buttermilk and milk with eggs and melted butter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. A simple, slightly sweet corn bread made in the versatile cast-iron skillet.
Black Iron Skillet Cornbread instructions
- Preheat Oven to 425 degrees. Place a well preseasoned cast iron skillet on middle rack to preheat for 20 minutes..
- 5 minutes before the skillet is done preheating..
- 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..
- 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..
- Stir cornbread mixture with a spatula after it's mixed to make sure it's well incorporated. Pour mixture into Hot buttered skillet..
- Place skillet back into oven, and bake 18 minutes..
- When done remove skillet from oven and let sit about 10 minutes..
- 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..
Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly. Combine cornmeal, flour, salt, and baking powder in a bowl. Measure the buttermilk and milk in a measuring cup and add the egg.