Best 12 Libbies Skillet Corn Bread Recipes

CAST IRON SKILLET CORN BREAD

Steps:

• Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degree F.
• Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened.
• In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet.
• Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

SKILLET CORN BREAD

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

SKILLET CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
• In a medium bowl, whisk together the eggs and buttermilk until well combined.
• In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
• Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
• Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
• Bake for 20-25 minutes, until golden brown on top.
• Slice and top with butter and honey.
• Enjoy!

SKILLET CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-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 medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. 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 the cornbread is golden with a crisp crust, about 25 minutes.

LIBBIES SKILLET CORN BREAD

Steps:

• Mix flour, cornmeal, sugar, baking soda and salt together.
• Add sour milk, sweet milk, and egg; stir until just combined.
• Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
• Pour the mixture in the skillet.
• Cook for a minute on stove top.
• Bake at 425 degrees Fahrenheit for 15 mnutes.

CRUSTY SKILLET CORN BREAD

Steps:

• Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).

SKILLET CORN BREAD

Steps:

• Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
• Put dry ingredients unsifted in mixing bowl. Mix in buttermilk and egg. Add 2 tablespoons vegetable oil and mix thoroughly.
• Put remaining oil in 9-inch cast- iron skillet. (If baking in fireplace use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes.
• Pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into 6 wedges and butter at table.

CARAMELIZED ONION SKILLET CORN BREAD

Steps:

• Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
• Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
• Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.

APPLE-CHEDDAR SKILLET CORN BREAD

Steps:

• Preheat oven to 400 degrees.
• Lightly oil a 10 inch cast iron skillet or spray with a nonstick cooking spray.
• In a large bowl, combine cornmeal, baking powder, baking soda, and salt.
• Mix well. Place milk in a small bowl. Add vinegar and set aside.
• In another bowl, combine corn, egg whites, honey, and oil. Beat with a fork or wire whisk until blended. Gradually whisk in milk. Stir in cheese and apples. Add to cornmeal mixture, mixing until all ingredients are moistened.
• Heat skillet in oven for 3 minutes. Remove hot skillet from oven and pour in batter. Bake 30-35 minutes, until a toothpick inserted in the center or the bread comes out clean. Place on a wire rack to cool slightly. To serve, cut into pie-shaped wedges while still warm.

SKILLET CORN BREAD

Steps:

• Preheat oven to 425°F with rack in middle. Heat skillet in oven 10 minutes.
• Meanwhile stir together dry ingredients in small bowl. Whisk together eggs and buttermilk in a medium bowl.
• Remove hot skillet from oven (handle will be very hot) and add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture just until evenly moistened but still lumpy.
• Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Turn out onto a rack and cool.