This delicious cornbread is baked in a cast-iron skillet, creating a crunchy outer layer with a tender crumb inside.
The Bread Bakers are sharing Breads to serve with Soup......
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Stacy started off the New Year by inviting us to bake breads that pair well with soups. Let's see what everyone has in the bread basket today.......
- Artisan Bread Bowls from Food Lust People Love
- Brazilian Cheese Bread from Passion Kneaded
- How to Make a Crusty French Baguette from The Wimpy Vegetarian
- No Knead Bread from Making Miracles
- Pao de Milho from A Messy Kitchen
- Skillet Corn Bread from A Day in the Life on the Farm
- Soft Bread Rolls for Soup from Sneha's Recipe
- Sourdough Breadsticks from Zesty South Indian Kitchen
- Whole Wheat Rolls for Soups and Sandwiches from Karen's Kitchen Stories
I served this bread up with Bean Soup that started with the leftover ham bone from Christmas. If there is a better bread to pair with Beans and Ham, I don't know what it is.
Yield: 8 servings
Skillet Corn Bread
This delicious cornbread is baked in a cast-iron skillet, creating a crunchy outer layer with a tender crumb inside.
Prep time: 3 MinCook time: 20 MinTotal time: 23 Min
Ingredients
- 5 T. butter, divided
- 1 c. corn meal
- 1 c. flour
- 1 T. sugar
- 1 T. baking powder
- pinch salt
- 1 egg
- 1 c. milk
Instructions
- Melt 1 Tablespoon of butter over medium-high heat in a cast-iron skillet.
- Place the remaining butter in a small bowl and microwave until melted. Set aside.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Whisk together the melted butter, egg, and milk. Pour into the dry ingredients and mix, just until combined.
- Pour into the hot skillet and place in a preheated 425* oven for 20 minutes, until golden brown and a skewer inserted in the center removes cleanly.
Notes
Adapted from a recipe found on the King Arthur website.
Nutrition Facts
Calories
230Fat (grams)
10 gSat. Fat (grams)
6 gCarbs (grams)
30 gFiber (grams)
2 gNet carbs
27 gSugar (grams)
3 gProtein (grams)
5 gSodium (milligrams)
241 mgCholesterol (grams)
43 mg
Property of A Day in the Life on the Farm
Cast irons are such an amazing start for cornbread - this looks like the perfect bread to serve alongside your ham & bean soup!
ReplyDeleteThanks, Rebekah.
DeleteMy mom would never have baked cornbread in anything but hot cast iron because you cannot beat that crunchy bottom it creates. Beautiful cornbread, Wendy, and perfect with soup!
ReplyDeleteThanks, Stacy.
DeleteBeans, ham, and cornbread go together so perfectly. Can't wait to try this cornbread.
ReplyDeleteEnjoy, Karen.
DeleteSkillet cornbread is always such a hit with my family and it's perfect with so many things including soup!
ReplyDeleteIt sure is.
DeleteI just love the crust on skillet cornbread! Om nom nom!
ReplyDeleteThat crust is hard to beat, Kelly.
DeleteI love that crispy corn bread, a perfect treat, I am going to give it try . I will add some sourdough starter.
ReplyDeleteGreat idea, Swathi.
DeleteThis skillet corn bread looks so moist and tender - yum!
ReplyDeleteThanks, Sneha.
Delete