Cast Iron Skillet CORNBREAD 10 Inch
This scratch cast iron skillet cornbread 10 inch recipe is perfect for 8 slices and is very easy to make. It’s a leading homemade, moist and slightly sweet cornbread that everyone loves across America. Also, this is part of our Bakery, Bread, and Side Dishes categories.
Ingredients of Cast Iron Skillet Cornbread 10 Inch
There are some ingredients that have a significant purpose with this 10 inch skillet cornbread recipe. So, keep reading to understand the importance of each.
Yellow Cornmeal or White Cornmeal?
You can choose to use white cornmeal instead of yellow cornmeal easily. This doesn’t alter anything of the rest of the recipe’s ingredients. I always use a brand name like Marth White’s Yellow Cornmeal mix.
Using Flour in Cornbread
Using all-purpose flour along with cornmeal significantly reduces the cornbread coarseness. Historically, flour’s not included in the recipe at all, but in recent decades, it has become a common addition to make the final texture less gritty.
Buttermilk in the Southern Moist Cornbread
This recipe for buttermilk cornbread improves the moistness overall. Buttermilk also improves the texture and flavor. Buttermilk is a Southern addition instead of regular milk or water in cornbread. I always use the full buttermilk and not any low fat type. I’ve tried the low-fat buttermilk before and it’s not as good for cornbread.
Sweetness in Cast Iron Skillet Cornbread 10 Inch
Compared to other recipes, the quantity of sugar used in cornbread was tested repeatedly. It has been reduced down to its lowest level that still gives an enjoyable sweetness level. This is more of a Midwestern twist of having sugar, compared to the traditional Southern style of cornbread that typically has no sugar.
Baking Pan Sizes for 10 inch Cornbread
This particular recipe bakes in skillets or standard size baking pans. Here are some choices.
- Classic choice is to use a 9 or 10-inch cast iron skillet.
- Another option is to use a 9 inch cake pan.
- Or, use a standard 9×5 loaf pan (aka a bread pan).
- Finally, an option is to use a 7×11 casserole dish.
Cornbread Cast Iron Skillet Pot Holders
Also, you can acquire pot holders for skillet handles to ensure safety while handling hot skillets. Personally, I own a set and I leave them on the iron skillet handles when putting them away for storage. This approach makes them easily accessible when needed to use later.
Lodge is a timeless brand of cast iron skillets and other baking containers.
Other Cornbread Related Posts
- Sweet Cornbread Muffins
- Large Cast Iron Skillet Cornbread 12 Inch (12 slices)
- Small 6 inch skillet Cornbread (4 slices)
Cast Iron Skillet CORNBREAD 10 Inch Nutritional Values
There are about 309 calories per slice of this size cornbread. Also, more detailed nutritional values are shown in the <Print Recipe> option.
Main dishes or sides that go with Cornbread
Some great recipes that go well with cornbread are shown here.
- Ham and Beans
- Cornbread and Beef Stew
- 4 Easy Ways of Recipe for Cooked Cabbage
- Southern Cooked Cabbage in a Skillet
- Cabbage Soup
- Cheesy Ham and Scalloped Potatoes
- Sugar Snap Peas on Stove in 5 Minutes
Conclusion of Cast Iron Skillet Cornbread 10 Inch
Now you’ve seen the expert tips behind making the perfect cast iron skillet cornbread 10 inch recipe. You’ve learned that the added flour will lower the coarseness of the corn meal. Also, you’ve seen that the buttermilk makes this a very moist cornbread, as desired by all cornbread makers. And, you’ve discovered a tested minimal amount of sugar added to give it a good sweetness but nothing like in a cake. So, make it and tell me all about your experience!
Cast Iron Skillet CORNBREAD 10 Inch Recipe
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Ingredients
- ¾ cup all-purpose flour
- 1½ cup yellow cornmeal mix or white
- 3½ tsp baking powder
- 1¼ tsp salt
- ½ cup sugar
- 2 large eggs
- 1½ cup buttermilk or regular milk + 2 tsp lemon juice
- ¼ cup vegetable oil
Instructions
- Preheat oven to 400°F.
- Add all dry ingredients and mix thoroughly.¾ cup all-purpose flour, 1½ cup yellow cornmeal mix, 3½ tsp baking powder, 1¼ tsp salt, ½ cup sugar
- Add in the final ingredients and mix by hand to create a basic batter.2 large eggs, 1½ cup buttermilk, ¼ cup vegetable oil
- Determine the baking container. Choose something average size such as a cake pan, a 9 or 10-inch iron skillet, a 7×11 casserole dish, or 9×5 loaf pan. Oil the chosen baking container. Pour and scrape batter into it.
- Bake at 400°F, middle shelf, uncovered, for about 18 minutes. Cut and serve.
Notes
Nutrition
Perfect size for cornbread. And this was the best cornbread recipe I have ever tasted!