Cast Iron Corn Bread Recipes

CAST IRON CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk eggs together in a large bowl until light and frothy; stir in milk. Stir in cornmeal and salt. Add oil; stir until batter is smooth.
• Place shortening in a 10-inch cast iron skillet; heat skillet in the preheated oven until shortening is liquefied, 2 to 3 minutes. Remove skillet and pour in batter.
• Return skillet to oven and bake until corn bread is lightly browned, 25 to 30 minutes.
• Remove skillet from oven immediately and cover with wooden cutting board. Use oven mitts to invert skillet and tip corn bread onto cutting board. Cut into 8 wedges.

CAST IRON CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
• Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

AUNTIE'S CAST-IRON CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• In a 12-inch cast-iron skillet, add 1 tablespoon of butter and place the skillet in the oven.
• In a small bowl, whisk together the oil, buttermilk and eggs. In a large bowl, mix together the cornmeal, all-purpose flour, cake flour, baking powder and sugar. Whisk the egg mixture into the dry mixture until combined. Do not overmix!
• Carefully remove the cast-iron skillet from the oven and pour the batter into the hot skillet. Bake until golden brown and a toothpick comes out clean, 20 to 25 minutes. When done, rub the top with butter and add more for each slice when cut, if desired. Bon appetit!

FLUFFY CAST IRON SKILLET CORNBREAD

Steps:

• Preheat oven to 400 degrees.Place a greased cast iron skillet in the oven as it preheats.
• Sift together flour, salt, and sugar. Add cornmeal.
• In a seperate container, combine eggs, milk, and shortening.
• Combine wet and dry ingredients being careful not to over mix.
• Pour batter into hot skillet. Bake for 20-25 minutes.

CAST IRON CORNBREAD

Steps:

• Place cast iron skillet in oven and preheat to 450.
• In large bowl, combine cornmeal and milk and set aside. For best results, give it 15 minutes to soak. You need this time anyway so that the pan can get plenty hot.
• In a separate bowl, combine the eggs and oil.
• In a third (large) bowl, combine the flour, paking powder, and salt.
• Stir the eggs and oil into the cornmeal mixture. Combine thoroughly, and then add the wet stuff into the dry stuff. Stir until the mixture just comes together, being careful not to over-mix.
• Carefully remove the hot cast iron pan from the oven and rub the butter onto the bottom and sides. Pour in the batter and return the pan to the oven.
• Bake at 450 for about 25 minutes, until the center hits 190 or a toothpick comes out clean.
• Cornbread should slide easily out of pan. Cut into wedges (this is easier when it's upside down) and devour.