Paul Williss Skillet Cornbread Recipes

SKILLET CORN BREAD

Skillet Corn Bread image

A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly.

Provided by mjgreenaway

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 ¼ cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 eggs, beaten
¼ cup unsalted butter, melted
1 tablespoon vegetable oil

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
Pour batter into the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 28.1 g, Cholesterol 64.8 mg, Fat 9.9 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 4.8 g, Sodium 459.2 mg, Sugar 2.2 g

PAUL WILLIS'S SKILLET CORNBREAD

Paul Willis's Skillet Cornbread image

Serve this traditional Southern-style cornbread with Niman Ranch farmer Paul Willis's Beer-Braised Bratwurst with Cabbage.

Provided by Martha Stewart

Categories Bread Recipes

Number Of Ingredients 8

Ingredients

1 3/4 cups medium-ground cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1 1/2 teaspoons coarse salt
2 cups buttermilk
1 large egg
1/4 cup canola oil

Steps:

Preheat oven to 450 degrees.
In a medium bowl, whisk together cornmeal, baking soda, baking powder, sugar, and salt. Add in buttermilk and egg, and stir to combine.
Heat oil in a 10-inch cast-iron skillet over medium-high heat. Add cornmeal mixture, spreading evenly if necessary, and transfer skillet to oven. Bake until a cake tester inserted into the center comes out clean, about 15 minutes.
Meanwhile, preheat broiler. When cornbread is baked through, transfer to broiler; broil until top is golden brown. Serve.

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