Bake for 25-30 minutes, or until a knife inserted in the center comes out clean. Skillet cornbread is the best way to combine two of the tastiest summer ingredients, corn, and blueberries! Heat oven to 400 degrees F. In medium bowl mix together flour, cornmeal, sugar, baking powder, baking soda and salt. Plus it’s so versatile it can be made in either a skillet … Instructions. In a small bowl, whisk together the yogurt, eggs, butter, and milk. blue cornmeal makes a more flavorful loaf that is healthier, holds together better and (if you have any leftovers) doesn't dry out as quickly. As I mentioned above, Southern cornbread gets its characteristic crispy crust by the combination of a sizzling hot cast iron skillet + melted fat. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet. This moist, berry-studded cake gets its great texture from medium-grind cornmeal. Stir together. With the u-pick farms and farmers’ markets, you can easily get carried away and come home with enough berries for cobblers, smoothies, muffins, and breads. Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch. Remove the skillet from the oven (using good hot pads—let’s have a happy ending to this story) and coat or spray lightly with oil. Preheat oven to 450 degrees. Remove cornbread from skillet immediately. ; How to store Skillet Cornbread: To extend the life of your cornbread, wrap it tightly and store at room temperature for 1-2 days or in the refrigerator for 3-4 days. for 5 minutes or until hot. A cast-iron skillet is essential to Southern cornbread. Pour the batter into the skillet and smooth out the top. https://aninspiredcook.com/2020/03/24/blue-corn-skillet-cornbread Preheat oven to 375°. Makes 10 servings Serving Size 1 wedge @ 3 ww pts. I am a sucker for freshly baked cake, especially when it combines nutritious ingredients like whole wheat flour and antioxidant-rich fruit. Placed the 1 tablespoon butter in an 8" or 10" cast iron skillet or 9" round baking pan. Bake at 450 degrees for 20 minutes or until lightly browned. I use bacon … In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside. Our grandmothers often used lard and bacon grease. the crisped-crunchy crust and moist-crumbly interior of cast iron skillet baked cornbread can't be beat. Yield 10 servings. Fresh blueberries are in abundance this time of year in the South. Combine cornmeal, flour, salt, and baking powder in a bowl. This Easy Buttermilk Cornbread is hands down my favourite cornbread passed down to me from my mother’s tattered collection of recipes, and tweaked only slightly to make it even more incredible — if that’s at all possible! this … Enjoy your warm cornbread with a little margarine. Reheat the skillet for about 2 minutes, then fill with batter. here's my recipe. Preparation and Storage Tips: Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve. Measure the buttermilk and milk in a measuring cup and add the egg. Place a 10-inch cast-iron skillet in a 450 degree oven.
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