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Jul 1, 2024 · This skillet cornbread can be served in many ways, but if you like a kick of acid and spice, I love adding a cilantro dressing right to the top. Here are all the ingredients you will need for it: 80 grams cilantro, 1 cup, tightly packed. 2 small serrano peppers. 1 lime, for zest and juice.
- 🥘 Ingredients Needed
- 🍽 Equipment Needed
- 🥣 How to Make Sweet Cornbread
- Can You Use Milk in Place of Buttermilk in Sweet Cornbread?
- ✏️ Helpful Tips
- 🥫 How to Store Sweet Cornbread
- 🌽 More Recipes Using Cornmeal
- 🍳 Other Yummy Southern Recipes
Cornmeal– I use plain old yellow cornmeal, so I add baking powder to my cornbread. If you buy self-rising cornmeal, you can leave out the baking powder and reduce the salt.All-Purpose FlourEggsButtermilk– or as a substitute, Regular Milk and Distilled White Vinegar or Lemon juice. (More about that below.)A Rubber SpatulaDry and Liquid Measuring CupsA Large Mixing BowlMaking sweet cornbread in a skilletis really easy. First, preheat your oven to 375°F and place your skillet or baking dish in the oven to get nice and hot. I like to use either a 10-inch or 12-inch cast-iron skillet. (Adding the cold batter to the hot buttered pan will help you get crispy edges and a nice crust on your cornbread. ) Next, melt your ...
If you do not use buttermilk, you will need to swap out some of the baking powder in the recipe for baking soda. Baking powder requires an acid to be activated – if you do not use buttermilk, the cornbread won’t rise. You can make a buttermilk substitute by combining just shy of one cup of milk with 1 or 2 tablespoons of distilled white vinegar or ...
Don’t use a mixerwhen making cornbread – you want to be gentle with this batter to help it bake.Do not overmix cornbread– you want to leave the dough nice and lumpy.To adjust the sweetness in this cornbread, you can use less sugar (1/4 cup) or more sugar (2/3 cup.)To make this recipe without a skillet, you can use a pie pan, square baking dish, or muffin tins. Whatever pan you use, be sure to preheat it while you are preparing the recipe. This gives the corn...Cornbread is best served the day it is baked, but once cooled, leftover cornbread can be stored in an air-tight container. It should keep for 5-7 days, but it is best when it is fresh and warm and is best eaten within two or three days. Because cornbread is such a moist bread, it can grow mold really easily, so we have found that adding a slice of ...
Homemade Cornmeal and Cornmeal Substitutes- (33)
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Dec 20, 2022 · This buttery & moist cast iron cornbread bakes up in a hot sizzling skillet with perfectly crispy edges & a soft fluffy center in less than 30 minutes.
- Appetizer
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- American, Southern
May 12, 2020 · Start by whisking your egg in a medium bowl. Then, add vegetable oil, buttermilk, and cornmeal to the bowl and mix until combined. You don’t want to overmix the batter to prevent dense, flat cornbread. Step 2: Bake the Cornbread. Add a teaspoon of vegetable oil to a well-seasoned cast-iron skillet, then place the skillet in the oven as it preheats.
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Jan 31, 2024 · A classic, old-fashioned, Southern cast iron cornbread — just like Grandma made it! With crisp, buttery edges from the cast iron skillet, and a moist, tangy flavor and texture, this easy side dish works well for breakfast, lunch, or dinner.
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- Bread, Side, Side Dish
Nov 14, 2023 · This skillet cornbread is the ultimate comfort food. Made with buttermilk in a cast iron skillet, it's moist with gorgeous crispy edges. Prep Time 15 minutes mins
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Jan 12, 2022 · This cast iron skillet cornbread is the best cornbread recipe ever! It’s sugar-free, plus it’s buttery and super moist inside with a golden, crispy crust. Easy to make gluten-free, and it’s freezer friendly…if you have any left over.
