I haven't found a real good basic cornbread recipe. I use packaged mixes.

Hot cornbread with a pot of homemade pinto beans (maybe with a few new potatoes) ~~ good eating!!!

What's your recipe for cornbread made in a cast iron skillet?

This is a reliable recipe and I have used it for years. I use Lamb's stone ground
cornmeal, but you can use any other brand.


Skillet Cornbread

1 Cup Cornmeal
1 Cup Wheat flour
1 tsp salt
2 Eggs
2 tbsp butter, melt in measuring cup, add vegetable oil to make 1/2 cup total
2 tsp baking powder
2 Tbsp sugar
1 Cup milk

Preheat oven to 400F. Place large cast iron skillet in oven during preheat that has been well coated with vegetable oil.

Mix dry ingredients. Add eggs and liquid ingredients and stir quickly with whisk until it's just mixed. Pour in preheated skillet. Bake 22 minutes. Golden brown top and clean toothpick is done.

Use the recipe on the back of the cornmeal. I add 1/2 cup of sugar and a can of cream corn. You could go 3/4 cup if you like it a little sweeter. Follow instructions. You can add chopped jalapeno if you like it hot. Slap your Momma good!

preheat oven to 350. Place seasoned and buttered skillet in oven while mixing ingredients
2 cups aunt Jamima corn meal
2 eggs beaten to a forth
1 cup milk
4 slices of pepper jack cheese
7 whole jalapeno slice fresh peppers into eight slices and de-seed
1 table spoon vegetable oil
In large enough container mix all ingredients.
Pour half mixture into pan. Add the sliced cheese, than spread pepper around on top of the cheese. Pour the other half and bake for 20-25 minutes. Depending on your oven.

Enjoy

If you want the bottom crispy...after melting bacon dripping in skillet take cornmeal and dust the bottom of the skillet...place skillet back into hot oven for a few minutes...remove and pour your batter in and bake as usual...makes the bottom golden brown & crispy...

rick

i use the same basic recipe except i use 1 1/4 cup of buttermilk and i fry 4 pcs of bacon, crisp, crumple them up and put em in the mix with 1 tbs bacon grease and coat the skillet with bacon grease. i cut it into 6's and eat the first pc right away. just testing ---you know!
if there's any left, i warm it up the next morning and pour steens cane syrup over for breakfast. i love cornbread. it's weird, you know, i hated cornbread when i was a kid----tomatos too. now i can't get enough of em.

Here's mine. Tbs. of oil or bacon grease in skillet, place in oven, and start oven to 350 degrees. Meanwhile mix 1 cup of cornmeal, 1 tsp. baking powder, 1/2 tsp. baking soda, one egg, small handful of frozen corn kernels, Tbs. chopped pickled jalapenos, and buttermilk to made a thick textured batter. When the oven hits 350, remove the skillet, and pour the grease into the batter, stir, and spoon out into skillet. Bake for app. 30 minutes till beginning to brown on top. Getting the skillet hot first makes for a nice crispy bottom.

From the side of the package of Lamb's Stone Ground Yellow Cornmeal

Buttermilk Cornbread

Ingredients
1 and 1/2 cups Lamb�s Stone Ground Cornmeal
1/2 cup wheat or corn flour
2 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt (after we made it I think it needs a full teaspoon)
1 cup whole milk (we used 2%)
1/4 cup oil
2 eggs (farm fresh)


Directions
Preheat oven to 400 degrees.
Preheat 9" cast iron skillet in oven.
Mix all ingredients in medium sized bowl.
Pour mixture into greased (vegetable oil or butter) preheated skillet or 9"x9" baking pan.
Bake in the oven for 20-25 minutes or until golden brown.

When we made it the bread was a bit crumbly. May use less baking powder next time.

i used oil once and didn't like it. i use 3/4 stick of butter now. the bacon bits and bacon grease give it a little more salt also.
every now and then the wife will make a mexican cornbread. same recipe, but she adds browned hambuger or sausage, cream corn, a cup of grated chedder cheese and sliced or chopped jalapeno's to the mix before baking. put a slice of that in a bowl and pour some pinto beans over it.

they all sound good to me,espeacially with beens.

Yes they do all sound good! Just a tip to the OP, from my experience the biggest screw-up in cornbread making is beating the batter too much. It makes a heavy, dense, cornbread. A few lumps left in cornbread batter is fine.

Made this one with a pot of soup for lunch. It's was really good.


Ben Mim�s Perfect Cornbread

Ingredients
� 1 cup plain yellow cornmeal
� 1 cup all-purpose flour
� 1 tablespoon baking powder
� 1 teaspoon kosher salt
� � teaspoon baking soda
� 2 cups buttermilk (I used 2 cups of 2% milk with 6 teaspoons of white vinegar)
� 2 large eggs
� � cup butter


Directions
1. Preheat oven to 425�. Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined. Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke. Add butter, and stir until butter is melted. Stir melted butter into cornbread batter. Pour batter into hot skillet.

2. Bake at 425� for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet. Invert cornbread onto a wire rack; serve warm.

Makes 8 to 10 servings.
Hands-on 20 min.
Total 55 min.

Made this one this past weekend. It was very good.

Buttermilk Cornbread


Ingredients
� � cup butter
� 1/3 cup white sugar
� 2 eggs
� 1 cup buttermilk
� � teaspoon baking soda
� 1 cup cornmeal
� 1 cup all-purpose flour
� � teaspoon salt


Directions
1. Preheat oven to 375�. Grease an 8-inch cast iron skillet or 8-inch square baking pan.

2. Melt butter in large skillet.

3. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Can't beat cornbread in a cast iron skillet. Just butter the sides and bottom of skillet so it won't stick

I've gotten lazy and put a layer of foil in the bottom and sides. Same brown crust.