Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, black iron skillet cornbread. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Excellent Southern Cornbread in a Black Iron Skillet in the NINJA DIGITAL AIR FRY OVEN and detailed instructions for beginners first time making corn bread. I have honestly put off posting a recipe for skillet cornbread, because it seems any discussion of cornbread brings out strange things in people. Each region of the country seems to have their own ideas about cornbread.

Black Iron Skillet Cornbread is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Black Iron Skillet Cornbread is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook black iron skillet cornbread using 8 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Black Iron Skillet Cornbread:

1. Take (1) Stick Butter (half softened)
2. Prepare (1 1/2) Cups Milk
3. Get (1) Egg
4. Get (1) Tsp Salt
5. Get (1 1/2) Tsp Baking Soda
6. Take (1/4) Cup Sugar
7. Make ready (1/2) Cup Flour
8. Get (1 1/2) Cup Yellow Cornmeal

Can you really taste a difference with Cornbread cooked in a Cast Iron Skillet? We think this cast iron skillet cornbread recipe is the best. I've made lots of types of bread… white sandwich bread, flour tortillas, pita bread, fluffy biscuits, rosemary sea salt flat bread and even homemade seasoned breadcrumbs… but not cornbread. Remove skillet from oven and lightly coat with nonstick spray.

Steps to make Black Iron Skillet Cornbread:

1. Preheat Oven to 425 degrees. Place a well preseasoned cast iron skillet on middle rack to preheat for 20 minutes.
2. 5 minutes before the skillet is done preheating.
3. Place all ingredients in mixer including the 1/2 stick of softened butter. (Set the other half of butter aside). Mix on medium for 45 seconds.
4. Using mits carefully take the HOT skillet out of the oven. Place the other half of butter in hot skillet. Slowly coat bottom and sides as butter melts.
5. Stir cornbread mixture with a spatula after it's mixed to make sure it's well incorporated. Pour mixture into Hot buttered skillet.
6. Place skillet back into oven, and bake 18 minutes.
7. When done remove skillet from oven and let sit about 10 minutes.
8. After 10 minutes lift skillet with mit it will still be Hot, turn the cornbread onto a wood butcher block. And let cool but eat warm. If you're skillet is preseasoned correctly you shouldn't have a problem with sticking. Alternatively you can just let it cool in skillet but usually I can't wait that long.
9. Enjoy!

Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). I made this cornbread for a chili cook-off with friends, because I was in no means qualified to compete. Nevertheless, it was eaten before any chili. Recipe courtesy of Food Network Kitchen. In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt.

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