CORNBREAD TOPPED CAST-IRON SKILLET CHILI
Cook chili, bake cornbread and serve dinner in a single skillet. The steam from this chunky, spicy, deep-red chili gives the cornbread topping an extra-fluffy texture.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes.
- Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
- Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
- Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream.
CAST IRON SKILLET BUTTERMILK CORNBREAD
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
- Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
- Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
- Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g
MARY'S CAST IRON SKILLET CORNBREAD
Have been perfecting this cornbread recipe for years. My Southern family does not like sweet cornbread. It is hard to find a good recipe. Should be moist and buttery. Top with butter to serve.
Provided by Mary Ann
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
- Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
- Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.
Nutrition Facts : Calories 210.9 calories, Carbohydrate 27 g, Cholesterol 60.1 mg, Fat 9.8 g, Fiber 2.1 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 631.5 mg, Sugar 3 g
HONEY-PEPPER CAST IRON SKILLET CORNBREAD
After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.
Provided by Craig Kendall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides.
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl.
- Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 42.6 g, Cholesterol 87.8 mg, Fat 8.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 457.1 mg, Sugar 16.8 g
IRON-SKILLET CORNBREAD
Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.
Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
- Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
CAST-IRON SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.
Nutrition Facts : Calories 204 calorie, Fat 6 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 507 milligrams, Carbohydrate 33 grams, Fiber 1 grams, Protein 4 grams, Sugar 1 grams
6-INCH CAST IRON SKILLET CORNBREAD
For two of us, I hate making a large skillet cornbread. After a lot of math, I came up with this version to be made in a small, 6 inch cast iron skillet.
Provided by Carolyn Haas
Categories Other Breads
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 425ºF and put 6 inch cast iron skillet in the oven to heat up.
- 2. Meanwhile, whisk together the dry ingredients. Whisk in the milk, buttermilk and egg. Whisk in the 3 tablespoons melted butter.
- 3. Remove skillet from oven and reduce the oven to 375ºF.
- 4. Add the remaining butter to the hot pan and swirl it around to melt and coat the bottom and partway up the sides.
- 5. Pour batter into pan, put pan into oven and bake for 20 minutes until toothpick put in center comes out clean.
- 6. Let cool about 10 minutes before serving.
CAST IRON SKILLET BAKED CORNBREAD
This is the result of the highly successful method of 'Trial and Error' to find the "perfect" cornbread for my 10" Cast Iron Skillet. Enjoy! This can be baked in other dishes (8x8, 9x9, muffin tins, larger or smaller skillets etc and the doubled recipe fills a 9x13) but I do not have baking times for those. *Updated directions 2/16/2015*
Provided by Doodle Pirate
Categories Quick Breads
Time 35m
Yield 1 skillet, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Position oven rack in the middle of your oven, preheat oven to 350, place skillet in cold preheating oven in center of the middle rack.
- In a medium bowl combine all dry ingredients.
- In a separate smaller bowl combine wet ingredients, mixing thoroughly.
- Combine wet ingredients into dry and mix until well blended.
- Slide the oven rack, with the skillet on it, out and place last of the butter into hot skillet. Immediately pour batter into hot skillet, and slide oven rack into place.
- Bake for 18 - 20 minutes or until toothpick inserted into center comes out clean.
CAST IRON SKILLET CORNBREAD
This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.
Provided by TMize
Categories Quick Breads
Time 32m
Yield 1 six and a half inch skillet, 4-5 serving(s)
Number Of Ingredients 5
Steps:
- 1. Pre-heat oven to 350°.
- 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
- 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
- 4. When oil in skillet is begins to smoke a little, pour in batter.
- 5. Bake at 350° for 20 minutes.
- 6. Broil or toast for 1 or 2 minutes.
Nutrition Facts : Calories 310.8, Fat 32.7, SaturatedFat 16.9, Cholesterol 120.3, Sodium 43.2, Carbohydrate 2.2, Sugar 0.1, Protein 3.3
CAST IRON SKILLET CORNBREAD
This is my dad's recipe, I love it, and something about putting it in the cast iron skillet, really gives it a better taste.
Provided by KittyKitty
Categories Quick Breads
Time 35m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cornmeal, baking powder, soda and salt in a large bowl, add eggs, buttermilk, and oil, stirring just until dry ingredients are moistened.
- Place in a well greased 10 inch cast iron skillet in a 450F oven for 25 minutes or until lightly browned.
Nutrition Facts : Calories 183.4, Fat 6.2, SaturatedFat 1.3, Cholesterol 49, Sodium 558.8, Carbohydrate 26.8, Fiber 2.2, Sugar 3.2, Protein 6.1
TEXAS IRON SKILLET CORNBREAD
Make and share this Texas Iron Skillet Cornbread recipe from Food.com.
Provided by Donna1
Categories Breads
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Mix all ingredients together.
- Pour into a pre-heated, oiled or greased 8-9" iron skillet.
- Bake for 20 minutes.
- Add corn, jalapenos, bacon, etc. for variety.
- Pouring the batter into the hot skillet gives it a crisp crust.
SOUTHERN IRON SKILLET BUTTERMILK CORNBREAD
A skillet of hot cornbread out of the oven really brings back childhood memories. I can see my grandmother making it right now. It is so good with a bowl of pinto beans or anything.!!!
Provided by Jenny Powers
Categories Other Breads
Time 50m
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 375 degrees. Next mix dry ingredients together.
- 2. Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.
- 3. Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.
- 4. Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.
GRANDMA'S IRON SKILLET CORNBREAD
This cornbread recipe is a family classic. Quite easy and very delicious! Perfect for a small family or couple. This recipe is designed for a small iron skillet, but can be doubled to fit a big iron skillet easily.
Provided by Brandi Stacey
Categories Other Breads
Time 40m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Place a small cast-iron skillet on the stove-top and pour vegetable oil in skillet until oil stands about 1/2 inch. Turn the heat on medium high.
- 3. In a medium-sized mixing bowl, combine ingredients and stir well. Consistency should not be too runny or too thick (the batter should flow slightly from the bowl.) Add cornmeal and milk gradually as needed to reach desired consistency.
- 4. The oil in the skillet must be hot enough before adding the batter. After 5-7 minutes of heating the oil, test it with a small dollop of the batter. If the batter bubbles well around the sides, remove dollop and pour all the batter into the skillet.
- 5. Carefully grasp skillet handle, shaking the batter in the skillet lightly from side-to-side to even the batter. Immediately place skillet in the oven.
- 6. Allow the cornbread to bake for 10-15 minutes, or until the top of the cornbread is firm.
- 7. Once the top of the cornbread is firm, turn your oven on low broil. Allow the bread to broil until the top is light brown.
- 8. Once the top of the cornbread is light brown, remove from the oven and flip the cornbread upside-down onto a serving plate. Enjoy and don't forget the butter!
IRON SKILLET CORNBREAD - DEE DEE'S
Cornbread just isn't cornbread unless it's made in a iron skillet! I love the bottom of my cornbread a little on the crunchy side. So, I have to make sure that skillet is good and hot when the cornbread batter hits it. It's not hot enough if you don't hear it sizzling! I was learning to make cornbread when I was 8 or 9 years old. Mama never measured anything. I didn't have a problem with the cornmeal and egg part of making cornbread, it was the buttermilk that took me a while. I can hear her telling me now "add a little more buttermilk" and that's what I did, I added just a "little" tiny bit more. She would tell me to add a little more than that. I finally got a feel for it and I've been making cornbread for 51 years now.
Provided by Diane Atherton @DeeDee2011
Categories Other Breads
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Yes that hot!
- Get that skillet ready! Pour a little cooking oil in each section to just cover the bottom. You can use any iron skillet, it doesn't have to be sectioned. Make sure the whole bottom of pan is covered with oil by rolling skillet around to spread it. Sprinkle a little cornmeal over the bottom of your skillet. This prevents your cornbread from sticking.
- Put the skillet in the oven while you mix up the batter. This will get your skillet ready for the batter. You want that cornmeal in the bottom of the skillet to start browning before you pour the batter in.
- I use a large (8 cup) measuring cup to mix up my batter. Start with cornmeal and a pinch of salt; add buttermilk, egg and about 3 Tbsp vegetable oil. Notice I didn't tell you how much buttermilk. You will start by adding about 3/4 cup. You want that batter to pour into your skillet. You can add more buttermilk a little at a time until it will pour easily. You don't want batter to thick or to thin.
- Once cornmeal on bottom of your skillet is golden brown, pour your batter in to skillet. It should start cooking as you pour.
- Bake for 15 to 20 minutes. The top should be a light golden brown.
- NOTE: Everybody's oven is different, so keep an eye on your bread to make sure you don't under cook it or burn it. Once you get a feel for it, you won't have any problems.
- NOTE: Some like sweet cornbread, I prefer it without sugar, however, if you like it sweet you can add a little sugar to this recipe. Happy Baking!
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