9/23/11

Skillet Breads: Cornbread & Biscuits

The key to this cornbread is pre-heating the skillet in the oven with some oil.
This will give the crust that crispy,crunchy crust, while keeping it moist on the inside.

As I write this, I am eating a warm wedge of cornbread, fresh out of the oven.  Yum.  Tonight is football night at my house, my son is playing a high school game, in the rain.  That means a crock pot of homemade chili is bubbling away and my families favorite Cast Iron Skillet Corn bread. Nothing beats the crispy coating and warm moist center of skillet cornbread.


Cornbread 

 ingredients:
2 cups of cornmeal
1/2 cup flour
1 tsp. each: baking powder and salt
1 egg slightly beaten
2 cups milk or butter milk
4 Tablespoons oil

Directions:
Preheat oven to 450 degrees.
pour oil into cast iron skillet and swirl pan to cover bottom with oil. Place pan in preheated oven to get warm.
Mix together dry ingredients.
In separate bowl whisk together egg and milk. Mix in dry ingredients.
Take cast iron skillet out of oven.
Pour batter into pan and bake for approx. 20 min. It is done when it is brown on top and pulling away from the sides of the pan.




Skillet Biscuits /Skillet Bread
photo by relish.com



Skillet Biscuits (2 ingredients!)
A great twist on the traditional biscuits is this old fashioned skillet bread or skillet biscuits. Whats even better is that the recipe has only 2 ingredients!!  These biscuit wedges are great for a side of soup, or to mop up some sausage country gravy.  I love the from scratch taste without the time involved in rolling and cutting the dough.


Ingredients:
2 cups self-rising flour
1 cup whipping cream


Directions:
Preheat oven to 450 degrees
PUt the oil into the pan and swirl pan to cover bottom.  Preheat pan in oven.

Mix together in a bowl the flour and cream.
The dough will be a little stiff.  transfer dough to a lightly floured surface.
Knead dough approx. 10 times.
Roll out dough just big enough to fit into the skillet.
Take cast iron skillet out of oven.
Place dough into pan and bake for approx. 10-15 min. or until biscuit tests done.

Slice into wedges and serve. 




featured on: http://www.thethriftyhome.com/

1 comment:

  1. SO excited that you have a blog!! You know, I don't even own a cast iron skillet. But after reading this I'm pretty sure I need to go out and buy one. I LOVE cornbread and this looks amazing! :-)

    ReplyDelete

I'd love to hear from you!

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