Is cornbread better in a cast iron skillet?

Most everyone has a cornbread recipe and there is no better way to make cornbread than in cast iron . With cast iron you get the benefit of a very hot pan, a non-stick surface and making cornbread is one of the best ways to build up your pan's seasoning.

How do you cook cornbread in a cast iron skillet without it sticking?

When I make cornbread I put butter in the pan (cast iron), enough so that when melted it comes up the sides as the batter is poured in , this creates crispy edges and prevents sticking. Heat the pan with the butter in the oven until it's sizzling, then pour in your batter, then bake.

What causes cornbread to stick in a cast iron skillet?

The most common reason food sticks to cast iron is because the pan is simply too hot . Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting as you normally would with stainless steel or aluminum cookware.

What is the best pan to make cornbread in?

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside.

What is the secret to cooking with cast iron?

To ensure even heating, gradually pre-heat the cast iron skillet on a similar-sized burner . Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use a hot handle mitt!

Should I bake cornbread in a glass or metal pan?

A cast iron skillet is your best choice for cornbread The benefit of using cast iron is that it retains heat really well, helping to make the batter nice and crispy around the edges. Cast iron can also withstand abrupt temperature changes better than glass.

Should I let cornbread cool before removing from cast iron?

Let your cornbread cool before slicing Your cast iron and cornbread will continue to stay warm after leaving the oven.

How do you clean a cast iron skillet after cooking cornbread?

Scrub down the pan with steel wool. Add vinegar and scrub some more to get rid of all the rust. Rinse with warm water, then wipe down completely. Season with some oil and place in a 500-degrees-Fahrenheit oven for one hour.

What is the difference between New York cornbread and southern cornbread?

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart .

Should cornbread batter be thick or thin?

The consistency of the batter should be a bit like pancake batter— a little on the thin side . Thick batter can result in dry texture and cornbread that crumbles easily after baking. If you feel your batter is too thick, simply add a splash of extra milk.

Which cornmeal is best for cornbread?

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Why does food taste better in a cast iron skillet?

Cast iron cookware makes food taste better. Thanks to cast iron's incredible heat retention , there's no better way to get crispy fried chicken, flavorful roasted veggies, or a perfect loaf of bread.

What can you use instead of a cast iron skillet for cornbread?

How can I make this recipe without a cast iron skillet? Use a 9×9 metal baking pan instead. The crust doesn't get as crispy or crunchy, but it is still very good. If using this method, add only 1 tablespoon of butter to the hot cast iron skillet (instead of 2).

Cast Iron Skillet Cornbread (2024)

It seems a simple enough concoction, cornbread. A few basic ingredients, a fairly standard quick bread. But dig a little deeper, as with so many things, and a shifting landscape reveals itself. Cornbread, like other cultural touchstones, stands for more than a simple snack. Depending on the region, it is either sweet or savory, may or may not contain white flour, and is to be eaten with or without additions such as fresh or creamed corn, jalapeños or other diced vegetables and cheese.

Though cornmeal originated in South America, like the corn plant itself, it spread through trade and commerce throughout the land, and has become an iconic food of the South and West, particularly. In the Southern regions of the country, cornbread is made without the addition of sugar or white flour, whereas in the west, it often contains these ingredients. Westerners, too, are also more likely to add a little dicedjalapeñoor other additions, as noted above.

We like to cook ours in a cast iron skillet, in true cowboy style. Aside from harkening back to a shared cultural affinity for wide open spaces, smoky campfires, and a restless spirit of adventure, a cast iron pan also makes a darn fine culinary tool. The heavy bottom retains heat and distributes it evenly, making for a fine, crisp crust. It adds a little bit of old western flair to the dinner table. And a cast-iron pan, properly seasoned, rivals even the most high-tech of non-stick skillets in the non-sticking department.

The cornmeal in this recipe is ground coarsely, and can be quite toothsome. Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.

Directions

1) Soak the cornmeal

Cover thecornmeal in buttermilk and soak for anywhere from 2 hours before baking to overnight.

2) Prepare your Cast Iron Pan and Melt your Butter

Preheat the oven to 425°F.

Place the butter inside a 9” cast iron skillet and put into the oven to preheat. This will melt the butter for your recipe and season the pan, all at once.

3) Mix your dry ingredients

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

4) Mix wet ingredients

Add the milk and eggs to the soaked cornmeal and buttermilk mixture. Remove the cast iron pan from the oven and pour the melted butter into the wet ingredients. Whisk to incorporate.

5) Combine the wet and dry ingredients

Mix both your dry ingredients and your wet ingredients together into a batter. The batter will be a pourable consistency, not dry or stiff and not runny.

6) Pour batter into skillet and bake

Pour the cornbread mixture into the hot skillet, and reduce the oven temperature to 375°F.

Careful of that hot skillet!

Put the skillet in the center of the oven and bake until the center is firm, or a toothpick inserted into the center comes out clean.

7) Cool and serve

Allow to cool for 10 minutes before serving.

This cornbread is awesome served with chili, or with fresh butter and jam. It also makes excellent down-home strawberry shortcake; cover with sliced berries and drizzle the whole thing over with honeyed creme fraíche. You may want seconds.