There's nothing quite like the comforting taste of cornbread fresh from the oven. This skillet cornbread recipe is perfect for pairing with your favorite soups, stews, or simply enjoying on its own. With a golden crust and a tender, slightly sweet interior, it's a delightful addition to any meal.
Most of the ingredients for this skillet cornbread recipe are common pantry staples. However, if you don't usually keep cornmeal on hand, you'll need to pick some up at the supermarket. Cornmeal is typically found in the baking aisle, near the flour and sugar. Make sure to get the right grind, as it can come in fine, medium, or coarse varieties.
Ingredients For Skillet Cornbread Recipe
Cornmeal: Ground corn used to give the bread its characteristic texture and flavor.
All-purpose flour: Provides structure and helps the bread rise.
Sugar: Adds a touch of sweetness to balance the flavors.
Baking powder: A leavening agent that helps the bread rise and become fluffy.
Salt: Enhances the overall flavor of the bread.
Milk: Adds moisture and richness to the batter.
Vegetable oil: Keeps the bread moist and tender.
Egg: Binds the ingredients together and adds richness.
Technique Tip for Perfect Cornbread
When combining the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Stir just until the ingredients are incorporated to ensure a light and tender texture.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the cornbread denser.
sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread.
vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and can enhance the overall taste of the cornbread.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, providing a similar binding effect.
Alternative Recipes Similar to Cornbread
How to Store or Freeze Cornbread
Allow the cornbread to cool completely before storing. This helps prevent condensation, which can make the cornbread soggy.
Wrap the cornbread tightly in plastic wrap or aluminum foil. This will keep it fresh and prevent it from drying out.
Place the wrapped cornbread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the cornbread at room temperature if you plan to consume it within 1-2 days. For longer storage, place it in the refrigerator, where it can last up to a week.
For freezing, cut the cornbread into individual portions. This makes it easier to thaw only what you need.
Wrap each portion in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date to keep track of its freshness.
Freeze the cornbread for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
To reheat, preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
Alternatively, you can microwave individual portions. Place a damp paper towel over the cornbread to retain moisture and heat on medium power for about 20-30 seconds.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the cornbread's original texture and flavor.
Skillet Method: Heat a cast-iron skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Place the cornbread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method gives the cornbread a slightly crispy edge.
Microwave Method: Place a slice of cornbread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious not to overheat, as it can become dry.
Steaming Method: Place the cornbread in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the cornbread soft.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the cornbread on a baking tray and heat for about 10 minutes. This method is quick and helps maintain a nice texture.
Essential Tools for Making Cornbread
Oven: Used to preheat to 400°F (200°C) and bake the cornbread until golden brown.
Skillet: Greased and used to bake the cornbread batter.
Mixing bowl: Used to combine the dry ingredients (cornmeal, flour, sugar, baking powder, and salt).
Mixing bowl: Used to whisk together the wet ingredients (milk, vegetable oil, and egg).
Whisk: Used to mix the wet ingredients until well combined.
Spatula: Used to stir the wet and dry ingredients together until just combined.
Measuring cups: Used to measure out the cornmeal, flour, sugar, milk, and vegetable oil.
Measuring spoons: Used to measure out the baking powder and salt.
Oven mitts: Used to safely handle the hot skillet when removing it from the oven.
Time-Saving Tips for Cornbread
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.
Use a food processor: Quickly mix dry ingredients using a food processor to save time on manual mixing.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
One-bowl method: Combine wet and dry ingredients in one bowl to reduce cleanup time.
Grease the skillet ahead: Grease your skillet before starting to mix the batter to save a step later.
Skillet Cornbread Recipe
Ingredients
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). Grease your skillet.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the greased skillet and bake for 20 minutes or until golden brown.
- Let it cool slightly before serving. Enjoy!
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