Often times, cornbread is cake-like or dry. I still think it tastes good, but the ingredient list is a little scary. I have made everything from the Jiffy box and Marie Callender’s premix to Paula Deen and the Pioneer Woman’s homemade recipes. Note the batter will be lumpy. I’ve rounded up some more of the best corn bread recipes … Directions Blend corn muffin mix, sugar, salt, egg, creamed corn and milk. So while you are making up the mix, you stick your cast iron skillet in a hot 400 degree oven with 2 TBL of butter in it. Skillet Cornbread with Creamed Corn is the epitome of down-home Southern cooking! Two, add a can of cream corn to your recipe. If using a cast iron skillet, grease skillet and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown. Pour the batter into the pan, and bake for 30 minutes.
This cornbread is incredibly moist the addition of cream-style corn. Directions: Preheat oven to 400°F. Preheat the oven to 425°F and place the skillet in the oven while it preheats.
Heat oven to 350. One, use a cast iron skillet. Pour the batter into the pan and bake on middle rack for 16 to 18 minutes or until done. Allow grease to cool slightly; reserve 1/2 cup and discard remaining grease. Even though skillet cornbread isn’t sweet, it makes up for it with the richness of melted butter, a little crunch from medium grind cornmeal, and a slight nuttiness from whole grain flour. Fry bacon until browned and crisp.
When it is all melted and your batter is ready to go in, take the skillet out of the oven and “swirl” the skillet around to get the butter everywhere, even up the sides. It will help to make a better texture of the cornbread and it puts real corn niblets in the cornbread. In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter. Preheat a 10” cast iron skillet in the oven. Combine ingredients. This makes 12 generous slices – all of it delicious! I grew up eating Jiffy corn muffin mix – which is somewhere between cornbread and cake. Add the vegetable oil to a 12-inch cast iron skillet. Grease skillet. When bacon is cool to the touch, crumble and sprinkle in a 12” cast iron skillet along with reserved grease.
Batter will be slightly lumpy.
Pull the pan out of the oven, drop in the butter and swirl it around, make sure it gets up on the walls of the pan. How to make cornbread in a cast iron skillet. Pour the batter into the skillet and bake for 15-20 minutes. Prepare the cornbread mix according to the package directions (optionally adding 2 tbsp melted butter to the batter). If using a cast iron skillet, grease skillet and cook in preheated oven at 375 degrees for 25-30 minutes or until top is light brown. It should take around 5-6 minutes for the butter to melt. Bake 18 – … Grease the bottom and sides of an 8-inch cast iron skillet and preheat in the oven for 10 minutes. In bowl, combine muffin mix, eggs, sour cream, corn, chilies and 1 cup cheese. Each has their claim to fame, but […] Remove and drain on paper towels. Place heavy cast iron skillet (approx 8" round) with 1 T oil in bottom, into oven. Add the butter and both types of corn to 1 1/2 quart casserole dish, or a 12-inch cast iron pan. Stir it all together, then add the sour cream and eggs, and stir again. Grease and preheat the cast iron skillet in a 400 degree oven. Put a 12″ cast iron pan in the oven at 375F for about 15 minutes.
I’ve rounded up some more of the best corn bread recipes from across the web. Pour batter into skillet.
I have tried many cornbread recipes, and let me say, they are NOT created equal! Mix together the 2 boxes of Jiffy Corn Muffin Mix with the eggs, milk, and creamed corn.
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