Purists will argue this point as well, but that’s OK.Â Yes, I’m using Self-Rising Corn Meal and Self-Rising Flour, so you may ask….why add the Baking Soda.Â Isn’t there already some Baking Soda in the Self-Rising products?Â And I’ll say, “Yes, you’re right.”Â I’m adding it to try to give it a little more RISE in the pan.Â I’m one of those that happens to like the “cake” type of cornbread most of the time.Â I also like a big old thick hunk of it.Â Thus, a little thicker slice just makes me smile.Â Plus, you’ll probably always remember now that Self-Rising Flour already contains Baking Soda.Â Lesson Accomplished.Â Will it make a difference?Â It would probably take a side by side test using one recipe with baking soda and the other without…but for now….I’ll take what I get.Â Maybe we can do that later……much later.Â (Smile). I can still remember my grandma’s homemade cornbread and pot of beans. Directions. I used 2 of my stove top burner cages stacked on top of one another so the flames weren't touching directly to the pan. Crazy? Make a well in the center of dry ingredients, and pour the egg mixture into it. It looks like your mama’s is the larger size and that’s the one you use, correct? This the only way to make cornbread as far as I am concerned. One is a bread, when she was growing up, served with almost every meal. Thank you for your comments and I do hope you’ll try some of our other recipes. I’m from Roanoke, Virginia, and we never put sugar in our cornbread, but this recipe, without the sugar, looks like the one my Mom used, right down to melting the butter in the skillet before pouring it into the batter. I really like my cornbread with the sugar as well or, at least when it’s baked up thick like this. Hi Linda, Thank you for trying our Skillet Cornbread Recipe, I’m glad you like it. I better make some and get some practice. ð I have two cast iron skillets, a big one and a little smaller one (med. You could also try using a little LESS butter, or maybe try using Lard or shortening to see if that helps. The key to any good skillet cornbread is using a hot, buttered cast iron skillet. Just be sure to frequently poke it with a toothpick. Be Blessed!!! I’m glad you found the recipe and gave it a try and thank you for sharing about the changes you made, it may help someone else to give the recipe a try. ð. Back in the oven for 5-10 minutes until it’s done. . Not one darned store carries it. 2. Cut it into squares or wedges and serve with soft butter. followed your recipes exactly as written, I wouldn’t change a thing. The aroma while it bakes and the taste when it’s done is Heaven sent! Thanks they are easy and look delicious. every time I make it for social gatherings I get non stop compliments. I hope you’ll stop by for another visit with us… real soon. Better to bake in oven, if a next time. Regular cornmeal will work just fine. I’d really like to know how you prefer your Cornbread.Â This is just one recipe that we use, we have some others we’ll be adding later.Â For now, take a moment to leave us aÂ Comment at the bottom of the page.Â You’ll also find a printable copy of our recipe below.Â So, if you’re ready, drag out that old cast iron pan and…..Let’s Get Cooking! The town I live in here in the Pacific Northwest does not carry that in any of the many stores there are. I added the two eggs so not sure why it didn’t hold together as well. Unlike my Creamy Cornbread Casserole, this homemade skillet cornbread recipe is more of a traditional cornbread with a crispy golden crust, fluffy crumb, and wonderful flavor without any mix-ins.It’s made from scratch using one bowl and a cast iron skillet with simple pantry ingredients, and all in just 30 minutes. Hi Andrew, Thank you for the question. Skillet Cornbread:Â You’ll need these ingredients.Â Ooops….is that sugar? Stovetop Mini Flapjacks are thin "rounds" of cornbread fried in a greased skillet on top of the stove. I have been making cornbread in a cast iron skillet like you for a long time. Be Blessed!!! And you were so right about the extra salt and baking soda!! Butternut squash might be fall's most versatile (and beloved!) Add 1-1/2 cups of Buttermilk, whisk wet ingredients together. The cornbread taste good and your directions were great (especially a picture of each step) but mine came out somewhat crumbly. Pour all but 2 Tablespoons of melted butter into the mixture. Heat oven to 475 or 500 degrees and bake on top rack of oven for 20 to 25 minutes. Ovens will vary so after about 20 minutes, start checking the Cornbread.Â You want a nice golden color with just slightly browned edges.Â The Cornbread should pull away from the sides of the skillet as it cooks.Â Use a wooden toothpick or skewer and insert it into the middle of the bread.Â If you can pull it out without anything sticking to it….the Cornbread is done.Â If you see small particles attached to the skewer, close the oven door and let it bake a few minutes more.Â Repeat the test until the skewer comes out clean.Â Remove from oven, sit on a towel or cooling rack and let cool for about 10 minutes. Let me know how it turns out for you. I used a small skillet and mine only needed to cook about 12-15 minutes. I deeply appreciate the recipe! The two are integrally linked like opposite sides of the same coin. Right? According to my 90 year old neighbor (and friend), Marilyn, who was born and raised in New Orleans, authentic southern corn bread contains no sugar. I used 1 c 2% milk, adding fresh lemon juice to make it like buttermilk. Stir until just combined. I had settled on one I found made with brown butter, very yummy, but this is tops. She’d then take it out using the method of the plate (with the cooked top now being on bottom of plate). I appreciate your visits and your support. Here in the frigid North, we like our cornbread sweet! I’m really glad to know that they turned out well for you. I do have her iron skillet. Do you use a 10 inch cast iron skillet for the cornbread recipe? My mother mostly just made a really thinÂ type of cornbread.Â It had another type of taste all together and we’ll try to add a recipe for one of those before too long.Â My favorite was those little hoecakes she’d make.Â They were super good with some fried fish and coleslaw.Â Loved it! Also, I prefer cornbread made without sugar. Keywords: Skillet Cornbread Recipe, made from scratch, cast iron skillet, House Autry, buttermilk cornbread, southern recipes. My mother did something quite similar to what you seem to be describing. That should have solved all of your problems right there. Hi Lette, Wow… a “Steve Recipe Day,” I like the sound of that. Keep up the good work, and be sure to visit with us again… real soon. Then try our go-to menu. There hasn’t been a bad recipe yet! My taste runs somewhere towards the no-sugar end of the spectrum, but I found that a little brings out the corn flavor. I’m thankful you found Taste of Southern, and appreciate you trying our recipes. Brush bottom, sides, and inside of skillet lid with vegetable oil; pour in the batter. Had potential but was a disappointment. I hope you’ll come back to visit with us again… real soon. I use only plain corn meal because we are gluten free. Haven’t found any place else who makes it the way we like it. You scripture from Joshua is pained on the wall of my family room and being from Georgia your food is what I grew up on. How to prepare a cast iron skillet for cornbread. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. Added a sprinkle of freeze dried garlic. (Fingers crossed). Perfect during hot summer weather. It’s one that my mother had and, the numbers are the only markings on it. Add the Egg and Buttermilk mixture to the dry ingredients. Then place the cornbread into the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Spread to even out the surface. -Steve. Mom used sugar in her cornbread and so do I. Missouri roots!she always heated the skillet on the burner of stove and poured the batter in! vegetable. Our grandmotherâs been gone 62 years now and when my brother and I sold our parents home in the â70s we had quite a tug of war over Nanaâs frypan and lucky me, Iâve been cooking in that cast iron pan ever since! I do prefer the sugar in it. I’m glad you have your Nana’s frying pan, but also feel sad that your brother didn’t get one too. Could the skillet cornbread be baked in the oven? Sorry to say, but I’m just not a fan of greens, so I hope you will not hold that against me. –Steve. My grandma gave her daughters a rough recipe that never tasted exactly right to us, compared to grandma. Cheri, Hi Cheri, It’s easy to make self-rising cornmeal from just plain. It’s just so difficult to say what might have happened without having been there at the time. Absolutely loved it. Thanks for the recipe. Hi Larry, Thanks for stopping by and leaving us a comment. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The only thing I do differently is I make my own buttermilk out of regular milk. I’m glad I found this recipe. -Steve. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. If you enjoyed this article, subscribe to receive more just like it. Place one cup of Yellow Cornmeal in a medium sized mixing bowl. If it comes out clean, bread is done. My grandfather liked to break it up into chunks and put it in a bowl of milk. Invert onto the skillet cover; oil pan bottom again. Skillet cornbread also feels comforting to make. Cheri, Hi Steve, Pour about 2 T. of the oil into the cornbread mixture, give it a quick stir, then pour into the skillet. See more ideas about Stove top bread recipe, Stove top cornbread, Cornbread. By the way, I didn’t use sugar, but will try next time. Everything from morning bacon and fried eggs to sizzling hamburger was made in that skillet. Test for doneness by inserting a wooden toothpick or skewer. Don’t know if it would help much or not, but would be worth a try. I grew up eating cornbread without sugar and loved it… until the day I tasted cornbread with sugar! Maybe I’m doing this recipe just to see if I can stir up a few comments.Â Well….maybe.Â It seems that just about any recipe site you visit on the Internet with a recipe for Cornbread, there’s always a debate about whether true Southern Cornbread contains sugar or not.Â What’s your opinion? In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Not much of an improvement over using the oven : ( So, since necessity is the mother of invention, I devised this super quick & easy method of making cornbread in a skillet : ) I liked your cornbread suggestions. I didn't find that it was too sweet. Remove skillet; swirl to … I married a Cajun girl and that was 40 years in a WHOLE ‘NUTHER WORLD ! You might also just try using a little MORE flour than what the recipe calls for to see if that helps. It came out of the pan real easy. I have been using this recipe for cornbread for a long time. I am glad I found this site. That’s what I’m talkin’ ‘about. I need easy. But keep a check on the browning. Thank’s! My tips: - Keep the flame Low after the skillet is up to heat - Don't skimp on the bacon fat :-) - Tightly cover with foil - Flip the cornbread half way through the cooking time I added peanut oil to the bacon grease, and even a tiny amount of sesame oil instead of bacon grease, in some cases. I followed your recipe with the exception of using brown sugar instead of white sugar (which may mollify the Southern folk somewhat). Hi Flavio, Greetings to Portugal from North Carolina. SKILLET FRIED CORNBREAD : 2 tbsp. Add Baking Soda, whisk all the dry ingredients together. I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. that corn bread!â, I think i will try your corn bread recipe sounds good but without the sugar only because i just can not see eating pinto beans with a sweet corn bread, my husband will not even try the beans and he likes corn bread but he only likes it sweet. I made it for her today but have yet to get the feedback. Serve with pinto beans and fried potatoes (fried in the bacon grease). As for me, I prefer mine WITH sugar.Â I just happen to like that so called “cake” type of Cornbread.Â I like a thick slice, lightly bakedÂ and slightly sweet.Â And, I don’t likeÂ dry Cornbread that falls all apartÂ the first time you try to pickÂ it up.Â That may be fine for crumbling into a bowl of Pinto Beans but, it’s just not a good “go along with,” type of Cornbread.Â You know, the type that “goes along with” some Mashed Potatoes and Country Style Steak. Chili and cornbread are like the yin and yang of campfire cooking. If you flip the cornbread after it comes out of the oven, you will have a crunchy crust. Pour batter into greased skillet and smooth out top. Maybe a little short sweetnin’ but usually just sweet-ish white corn creamed and used in place of a little of the milk…, and until I left home for the service; I NEVER knew cornbread N O T made in cast iron ! Perhaps some of our readers can chime in with some input. Sometimes I like to add some finely grated cheddar cheese to the batter, and even a bit of minced (fresh) onion. Thank you for the question. Thank you for sharing the recipe. -Steve, Hi Steve, In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. Cover, and cook … I hope you’ll visit again soon. Always cornbread when she fried a mess of fish! Excellent recipe. Skillet Cornbread Ideas. I never put sugar in cornbread when I lived in Georgia. Still, if you’re using a larger one, you should be OK. You could certainly use something smaller or even a bit larger. Do stop by for another visit again… real soon. Mix flour, baking powder, sugar, salt, cornmeal, and nonfat dry milk in a large bowl. Hi Viv, I’m thankful you found Taste of Southern and delighted to know you’ve tried a couple of our recipes. It’s the same with flour. The skillet I use most is marked as a number 8 and measures 10-5/8 inches at the top. But while simmering a pot of chili over a campfire seems pretty straightforward, baking a loaf of cornbread … Hi Cindy, Thank you for leaving your comments. We used to have two restaurants that made the best cornbread but one burnt down and the other went out of business. this link is to an external site that may or may not meet accessibility guidelines. American Girl Addy Civil War Unit Study - Fields of Daisies. Remove the heated skillet from the oven and add in the entire stick of Butter.Â Set it aside and let theÂ Butter melt. (Smile). I thank you for sharing and being the inspiration that kept my journey going. Boy oh boy was it ever delicious. I do hope you’ll keep up the good work and try some others. Keep everything from your countertops to your dining room chairs germ-free. I’m going to make pinto beans and greens (turnip today) for dinner and make the cornbread to go with it. I really loved it. Thank you for your visit and I do hope you will make plans to stop by again… real soon. self-rising flour 2 tsp. It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor. Be Blessed!!! Hopefully, you’ll get the chance to return and enjoy some more great Southern cooking before long. As for the crumbly cornbread… You might want to try a different brand of flour next time. I think it would be good with anything. I was recently in Wake County for work and ate very well when I was there. Cheri. and how long? Thank you, Cooked bacon and added minced garlic to the batter, bacon drippings to the skillet & to the batter. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. I hope you’ll stop by for a visit again, real soon. I appreciate your visit and I do hope you’ll stop by again… real soon. Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet?Â We think so.Â It just seems to give it more of a crust on the bottom and sides and, that’s the part that has more flavor.Â Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar.Â It probably depends more on whether your mother or grandmother used it in her recipe.Â So, what’s your opinion? won’t eat a bowl of pintos? Can you see how all that butter has allowed the bread to pull from the sides of the pan?Â You should find only a little sticking to the pan…if any at all. A lot of great recipes. Thanks Again…. Of course the real debate here in the South, is whether Cornbread is best prepared with sugar or without sugar. Here is what really makes it great: I sprinkle 1 chopped jalapeno pepper minus seeds and membrane and sprinkle this on top after pouring the cornbread into the skillet. Oh by the way I saw your recipe for sausage gravy and I am definitely going to try that. Try it with a little honey drizzled on top. Tags: bread, Buttermilk, cornbread, House Autry. Place the skillet in the oven while … He absolutely loved it and would have it again. -Steve. I think some folks refer to those as “hoe cakes.” I do appreciate your comments and thank you for stopping by. I have searched and searched for a recipe to duplicate it, but cant figure out how she got the crust on the top of it. Pour all but about 2 Tablespoons of the melted Butter into the bowl.Â You want to leave a little Butter in the pan. Well, kind of. Susan, Hi Susan, Thank you for your compliments on Taste of Southern. -Steve, Thank you Steve, since I found your cornbread recipe its the only one I use and everyone loves it. I love to cook, so when I returned, I did a web search to find North Carolina recipes and came across your site. So, what’s your opinion? Don’t over mix it….lumps in your Cornbread batter are a good thing. The recipe was very simple to make, and your tip about making my own self-rising cornmeal made it even better. I can usually find a good, well seasoned, old fashioned skillet for about $40-50, and it’s worth the cost. I seem to remember it not being really “brown”, but maybe with longer cook time than she did?
2020 stovetop skillet cornbread