![]() Cut into wedges or squares, cut individual pieces horizontally and serve with a smear of butter inside. Go around the skillet inside the edge with a knife or metal spatula separating the crispy crust from the skillet. Let the skillet cornbread sit on top of the stove top for about 15 minutes before cutting. To double check for a cooked throughout, insert a knife blade in the center. The cornbread should be golden brown with a few cracks on top with buttery brown crispy edges around the rim. Step 7: Place the skillet back in the oven and bake for 20-25 minutes. Note: The butter will tend to sit on top of the mixture and the wet cornbread mixture will sizzle. Step 6: Pour the cornbread batter into the hot cast-iron skillet, scraping the sides of the bowl with a rubber spatula. Using an oven mitt, take the hot skillet out and gently swirl the melted butter to coat the sides of the hot skillet. Let the butter melt in the cast iron skillet until small bubbles form. Step 5: Place 1/2 stick or 5 tablespoons of butter in the bottom of the cast iron skillet and place in the preheated oven. ![]() Step 4: Stir all together with a large cooking spoon for about 25-30 strokes or until all ingredients are incorporated. ![]() Step 3: Add the wet ingredients: 1 egg, cheddar cheese, sweet corn, and buttermilk to the dry ingredients. Step 2: Mix the dry ingredients of store-bought cornbread mix and onion powder together in a large bowl. Step 1: Preheat the oven to 400 o degrees. The hardest part is remembering to preheat the oven to 400 o Making this easy southern cast iron cornbread takes about 5 minutes to put together. HOW TO MAKE EASY CAST IRON SKILLET CORNBREAD
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