Skillet Cornbread

As Spring approaches, I’ve been itching to do some outdoor cooking. However, the weather’s got me down a little so I’m looking for something easy. I found just the recipe. Cornbread is delicious, a compliment to any meal cooked outside, and there are any number of recipes and variations. Today’s recipe is a simple corn bread, made entirely in a cast iron skillet, and cooked on a gas grill. For this recipe, I used a 10″ skillet.

Skillet Corn Bread

Skillet Corn Bread

 

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt

Preheat grill to 375° F (175°C).

Combine cornmeal, flour, and salt, and set aside.

Melt butter in large cast iron skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Be sure to use a silicone whisk, so as not to scratch your skillet.

Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt mixture until well blended and few lumps remain.

Bake in the preheated grill for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake, as the bread will dry out. I also checked the heat about every 10 minutes to make sure it was staying even.

 

2.0 from 1 reviews
Skillet Cornbread
Author: 
 
As Spring approaches, I've been itching to do some outdoor cooking. However, the weather's got me down a little so I'm looking for something easy. I found just the recipe. Corn bread is delicious, a compliment to any meal cooked outside, and there are any number of recipes and variations. Today's recipe is a simple cornbread, made entirely in a cast iron skillet, and cooked on a gas grill. Fort his recipe, I used a 10" skillet.
Ingredients
  • ½ cup butter
  • ⅔ cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • ½ tsp baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • ½ tsp salt
Instructions
  1. Preheat grill to 375° F (175°C).
  2. Combine cornmeal, flour, and salt, and set aside.
  3. Melt butter in large cast iron skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Be sure to use a silicone whisk, so as not to scratch your skillet.
  4. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt mixture until well blended and few lumps remain.
  5. Bake in the preheated grill for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake (it will get very dry).
  6. Checkethe heat about every 10 minutes to make sure it was staying even.

Source: campchef.com

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Comments

  1. 2/3 cup of sugar? I thought you were making corn bread not Jiffy Mix. Just kidding, BUT I never put sugar in my corn bread. Also I have changed to using coconut oil instead of butter. I heat the pan to almost the cooking temp before I pour in the batter. Nice crust and nothing sticks to the pan.

    • It also sounded like a lot of sugar to me initially. The amount of sugar can be reduced to meet your specific taste. Thanks for the tip on heating the pan. I’ll try that next time 🙂

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