Easy Skillet Cornbread

$To make Easy Skillet Cornbread, you need these simple items: - 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 2 large eggs - 1/4 cup melted butter (plus extra for greasing) - Optional add-ins: - 1 cup corn kernels (fresh, frozen, or canned) - 1/2 cup grated sharp cheddar cheese - 1 jalapeño, minced Accurate measurements are key to great cornbread. Too much or too little can change the texture and taste. Use measuring cups and spoons for precision. If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. Make sure the blend contains a binding agent like xanthan gum. Choose high-quality ingredients for the best flavor. Fresh cornmeal makes a big difference. Look for stone-ground cornmeal for a rich taste. When selecting milk, go for whole or buttermilk for extra richness. Using quality eggs will also enhance the texture. Remember, the better your ingredients, the better your cornbread will taste. Start by preheating your oven to 425°F (220°C). The hot skillet helps create a crispy crust. A cast-iron skillet is best for this. It holds heat well and gives great results. To ensure even cooking, place the skillet in the oven while you mix your batter. This way, it heats properly before adding the cornbread mix. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until they are well blended. This step is key for the right texture. You want a light and fluffy cornbread. To avoid clumps, sift the dry ingredients before mixing. This helps them combine smoothly. In another bowl, whisk together the milk, eggs, and melted butter. Mix until smooth. Now, pour the wet mix into the dry ingredients. Stir gently until just combined; be careful not to overmix. Overmixing can make the cornbread tough. If you want to add extras like corn or cheese, fold them in gently at this stage. Once your batter is ready, carefully take the hot skillet out of the oven. Grease it with some melted butter. Pour your batter into the skillet and spread it evenly. Bake for 20-25 minutes. The top should turn golden brown. Use the toothpick test to check doneness; it should come out clean when inserted into the center. To get a great cornbread texture, you need to add moisture. Use milk and melted butter for a soft crumb. If your cornbread feels dense, try adding an extra splash of milk. This keeps it fluffy and light. Adjust the sugar based on your taste. If you like sweet cornbread, stick to the full amount. For a less sweet version, cut the sugar by half. This way, you can highlight the corn's natural flavor. Cornbread pairs well with many dishes. Try serving it with chili or a hearty stew. The bread soaks up the flavors and adds a nice crunch. You can also serve it warm with honey or butter. For a fun twist, top it with fresh herbs like parsley or cilantro. This adds color and a fresh taste. One common mistake is overmixing your batter. This leads to tough cornbread. Mix just until the wet and dry ingredients combine. Another mistake is using the wrong skillet. A hot cast-iron skillet gives the best crust. If your skillet isn't hot, your cornbread won't rise well. Always preheat your skillet before adding the batter. For the full recipe, check the section above. Happy cooking! {{image_2}} You can easily spice up your cornbread to match your taste. Adding herbs like rosemary or thyme can bring depth. For a sweet twist, try cinnamon or nutmeg. You can also balance sweet and savory by adding cheese or jalapeños. This gives your dish a fun kick. For vegan options, replace milk with plant milk and eggs with flaxseed meal. You can also use applesauce instead of eggs for moisture. If you need gluten-free cornbread, swap out the all-purpose flour for a gluten-free blend. Always check labels to ensure your ingredients are safe. Cornbread varies by region. Southern-style cornbread is often crumbly and less sweet. Northern-style is sweeter and more cake-like. Many cultures add unique ingredients, like green chiles in Southwestern recipes or cheese in Midwest versions. Each style tells a story of its place and people. For the full recipe, check out the Sweet & Savory Skillet Cornbread. To keep your cornbread fresh, wrap it well. Use plastic wrap or foil. Place it in an airtight container. This helps to lock in moisture and flavor. Store it in your fridge. Cornbread stays good for about three days. After that, it may become dry. For best taste, reheat in the oven. Preheat your oven to 350°F (175°C). Place slices on a baking sheet. Heat for about 10 minutes or until warm. You can also use a microwave. Just heat for 15-30 seconds. To refresh day-old cornbread, add a little butter on top. This adds moisture and flavor. To freeze cornbread, let it cool completely first. Cut it into slices and wrap each slice in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as possible. Cornbread can last for up to three months in the freezer. When ready to eat, thaw overnight in the fridge. Reheat in the oven or microwave for the best results. For a quick fix, you can microwave for about 1-2 minutes after thawing. To make cornbread from scratch, you need a few simple steps. First, mix dry ingredients like cornmeal, flour, sugar, baking powder, and salt in one bowl. In another bowl, whisk milk, eggs, and melted butter until smooth. Then, combine both mixtures carefully. Pour the batter into a hot, greased skillet and bake until golden. You can find the Full Recipe above for detailed instructions. Yes, you can use cornmeal instead of flour. If you want a gluten-free option, just use cornmeal alone. It will create a denser and more crumbly texture. Mixing cornmeal with flour gives a lighter and fluffier cornbread. Each option has its own charm, so choose based on your taste. To reduce sweetness, cut back on the sugar in the recipe. You can start by using half the amount and taste the batter. Another option is to add more savory ingredients, like cheese or jalapeños. This balance can help you enjoy a less sweet flavor without losing the cornbread's essence. Cornbread pairs well with many dishes. You can serve it with chili, barbecue, or soups. It also goes great with fried chicken or greens. For a sweet treat, try it with honey or jam. The options are endless, and you can mix and match based on what you enjoy. When stored properly, cornbread lasts about 3 to 4 days at room temperature. Keep it in an airtight container to maintain freshness. If you want to store it for longer, you can freeze it. Just wrap it well in foil or plastic wrap. It can last up to 3 months in the freezer. In this post, I covered essential ingredients for making cornbread, including tips for quality and measurement. I shared step-by-step instructions to help you bake perfect cornbread, plus tips to enhance texture and flavor. You learned about variations, storage, and common mistakes to avoid. Now, you have all the tools you need to create delicious cornbread at home. Trust your skills and enjoy experimenting with flavors and styles. Your cornbread journey starts now!$

Delight your taste buds with this Sweet & Savory Skillet Cornbread recipe! Perfectly golden and bursting with flavor, this dish combines cornmeal, cheese, and a hint of jalapeño for a unique twist. It’s easy to whip up in just 35 minutes, making it an ideal side or snack for any meal. Click through to find the simple steps and impress your family and friends with this delicious cornbread straight from the skillet!

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Ingredients

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

2 large eggs

1/4 cup melted butter (plus extra for greasing)

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup grated sharp cheddar cheese (optional)

1 jalapeño, minced (optional for a kick)

Instructions

Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or oven-safe skillet in the oven to heat.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

In another bowl, whisk together the milk, eggs, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

Fold in the corn kernels, cheddar cheese (if using), and jalapeño (if using) to incorporate into the batter.

Carefully remove the hot skillet from the oven and grease it with a little extra melted butter.

Pour the cornbread batter into the hot skillet and spread it evenly.

Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool in the skillet for about 10 minutes before slicing and serving.

Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 8 servings

- Presentation Tips: Serve hot, straight from the skillet, and accompany with honey or butter for a delightful touch! Consider garnishing with fresh herbs like parsley or cilantro for a pop of color.