Simple Way to Make Perfect Southern skillet Cornbread

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, Southern skillet Cornbread. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Southern skillet Cornbread Recipe. 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.

You can have Southern skillet Cornbread using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Southern skillet Cornbread

1. It’s 1 1/4 cup of cornmeal.
2. You need 1/3 cup of all-purpose flour.
3. Prepare 2 tsp of baking powder.
4. Make ready 1 tsp of baking soda.
5. Make ready 2 tsp of kosher salt.
6. Make ready 2 of large eggs.
7. You need 1 cup of buttermilk.
8. You need 1 can of cream style corn.
9. You need 2 of Jalapeños seeded and minced…..(optional).
10. Make ready 8 tablespoons of unsalted butter. (1 stick).
11. Make ready 1/4 cup of bacon grease (or additional butter).

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 savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.Southern Skillet Cornbread A great cornbread recipe is a staple for your recipe arsenal, and this Southern Skillet Cornbread recipe is just the one to do the job.Southern skillet cornbread is a staple in our house.

Southern skillet Cornbread step by step

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..

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.But cornbread in The South can certainly be cause for debate, that's for sure.Cornbread is a cornerstone of Southern—and American—food tradition: the country's first bread made without yeast.

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.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.