Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, southern skillet cornbread. One of my favorites food recipes. This time, 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 on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Southern Skillet Cornbread is something which I’ve loved my entire 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.

To begin with this recipe, we have to prepare a few components. You can have southern skillet cornbread using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Southern Skillet Cornbread:

1. Make ready 3 tbsp butter
2. Take 2 eggs
3. Make ready 2 cups buttermilk
4. Take 1 1/2 cups yellow cornmeal
5. Take 1/2 cup flour
6. Get 1 teaspoon baking powder
7. Take 1 teaspoon baking soda
8. Prepare 1/2 tsp kosher salt
9. Prepare 2 tsp granulated sugar (or 1-2 tbsp molasses)
10. Prepare 1 tbsp high-smokepoint fat, like bacon grease or canola oil

It evolved from nourishing Cherokee corn-and-bean cakes into simple unleavened ash cakes and pones baked on the hearthstones of frontier cabins, then into portable Johnny cakes and hoecakes that fortified soldiers and farmers alike, and finally into the iconic skillet-baked. Southern skillet cornbread is a staple in our house. 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 some new photos.

Instructions to make Southern Skillet Cornbread:

1. Preheat oven to 425°F. Add fat to a 10-in cast iron skillet and put into the oven while preheating.
2. Melt butter and set aside to cool.
3. Beat eggs. Whisk in buttermilk. Slowly stream in butter while whisking. Add molasses, if desired.
4. In a medium bowl, combine all dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and sugar). Add wet ingredients and whisk thoroughly.
5. Remove cast iron from oven when it reaches temp. Rotate/twist to ensure even coating of grease.
6. Quickly add batter to center of pan (it will bubble and sizzle a LOT!). Gently spread out if needed (don't scrape the pan).
7. 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.
8. The original recipe, from my spouse's great grandma.

However, today's cornbread recipe is for the savory type of cornbread. Traditionally baked in a cast iron skillet, this cornbread is hearty, rustic, and has a crunchy crust. I enjoyed cast iron skillet cornbread throughout my childhood. Add the cornbread batter and bake. As soon as the cornbread comes out of the oven, run a knife around the edge to loosen and invert it onto a plate.

So that is going to wrap this up with this special food southern skillet cornbread recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!