Easiest Way to Prepare Delicious Southern Skillet Cornbread

Without fail making ultimate Southern Skillet Cornbread easy, yummy, practical.

Good Evening every body, at this time you get present recipe Southern Skillet Cornbread with 10 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 8 stages of easy cooking Southern Skillet Cornbread.

Ingredients all Southern Skillet Cornbread

1. Prepare 3 tbsp : butter.

2. Prepare 2 : eggs.

3. Needed 2 cups : buttermilk.

4. Needed 1 1/2 cups : yellow cornmeal.

5. Prepare 1/2 cup : flour.

6. Needed 1 teaspoon : baking powder.

7. Prepare 1 teaspoon : baking soda.

8. Needed 1/2 tsp : kosher salt.

9. Needed 2 tsp : granulated sugar (or 1-2 tbsp molasses).

10. Needed 1 tbsp : high-smokepoint fat, like bacon grease or canola oil.

If all ingredients Southern Skillet Cornbread it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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