Skillet Cornbread With Cheddar And Chives Recipes

CHEESE-AND-CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
• Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

SKILLET CORNBREAD WITH BACON AND CHIVES

Steps:

• In a 10-inch nonstick, oven-proof skillet over medium heat, lay the bacon flat and cook until crispy, 10 to 12 minutes, turning occasionally.
• Drain the bacon on paper towels.
• Pour off and discard all but 2 tablespoons of bacon fat in the skillet.
• In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, black pepper, and cayenne pepper. Finely chop the drained bacon and add it to the bowl along with the chives.
• Mix well.
• In another large bowl, combine the eggs, milk, and sour cream.
• Whisk to break up the eggs.
• Pour the milk mixture into the cornmeal mixture.
• Mix with a wooden spoon until well combined.
• Pour the cornbread batter in the skillet with the bacon fat and spread it out evenly.
• Grill over Indirect Medium heat until golden brown around the edges and a toothpick inserted in the center comes out clean, 20 to 30 minutes, rotating the pan occasionally for even cooking.
• Allow to cool completely in the skillet. Invert the cornbread onto a cutting board. Cut into wedges.
• Serve at room temperature.

CHEDDAR CORNBREAD

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.