Apple Galette

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It&#821…

I am not a huge pie person, but I LOVE a good galette and this Apple Galette recipe is a family favorite. Josh makes it all of the time. Yes, this is Josh’s recipe. I get out of the kitchen, until it is time to eat:) So what is a galette? It’s basically a rustic,…

The post Apple Galette appeared first on Two Peas & Their Pod.

Easy Skillet Cornbread

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare…

A Couple Cooks – Recipes worth repeating.

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.

Skillet Cornbread

A good cornbread recipe is a necessity for the home cook, we’ve found. Cornbread is easy, goes with just about anything and it always, always satisfies. Here’s a favorite of ours: this Skillet Cornbread recipe! It’s great in a cast iron skillet, though you can use any type of oven-safe skillet that’s on hand. Bake it up and it has just the right thickness, moist crumb, and savory sweetness you want in a great cornbread.

What’s in a skillet cornbread recipe?

Cornbread is a quick bread made with cornmeal that has roots in Native American cuisine, as well as the cuisine of the American South. There are many spins on this concept, and whether it’s sweet, savory, thick or thin often depends on the region in the US. This recipe is on the savory side, hinted with just a bit of sweetness.

Often cornbread is baked in a cast-iron skillet, which makes it crispy on the outsides and moist on the inside. Most cornbread recipes have similar ingredients and method. (For this one we were partially inspired by Toni Tipton-Martin’s cookbook Jubilee: which we highly recommend!) Here are the ingredients you’ll need:

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda and kosher salt
  • Eggs
  • Whole milk
  • Salted butter
Skillet Cornbread Recipe

Use a cast iron skillet, or any oven safe pan

Why is cast iron skillet cornbread so delicious? You can preheat the skillet beforehand, and it becomes very hot to make a deliciously crispy exterior and soft interior. Here are a few notes on the type of skillet:

  • A 9 or 10 inch cast iron skillet is preferable, if you have it. Some people like to preheat the skillet for the entire oven preheat time to get the bread even crispier. For our method we do just 5 minutes to melt the butter, but you can preheat longer if you wish.
  • Or, any oven-safe skillet works! Just make sure it’s around 9 to 10-inches in diameter to get the ideal bread thickness.
Cast iron skillet cornbread

Ways to serve this skillet cornbread recipe

Skillet cornbread is one of our favorite easy side dishes, because it goes with just about anything! Here are some toppings and ideas for making it into a meal:

Vegan and gluten free variations

Want to switch it up for dietary restrictions? Try these vegan and gluten-free substitutions:

  • Gluten free skillet cornbread: Substitute 1:1 gluten-free flour for the all purpose flour.
  • Vegan skillet cornbread: Make our Vegan Cornbread and cook it in a skillet following the recipe below.
Skillet Cornbread

More cornbread recipes

And that’s it! Let us know how you get on in the comments below. And if you’re craving other ideas, try these variations on the theme:

This cast iron skillet cornbread recipe is…

Vegetarian. For gluten-free, see the recipe below. For vegan, go to Vegan Cornbread.

Print
Skillet Cornbread

Easy Skillet Cornbread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10
  • Diet: Vegetarian

Description

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.


Ingredients

  • 1 ¼ cup yellow cornmeal
  • 1 cup all-purpose flour (or 1:1 gluten-free flour)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 ¼ cups whole milk
  • 6 tablespoons salted butter (or neutral oil)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, stir together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk in the eggs and milk until a smooth dough forms.
  3. Place the butter (cut into pieces) in a 9 or 10-inch cast iron skillet or other oven-safe skillet. Place it in the oven until the butter melts, about 5 minutes.
  4. Carefully remove the skillet with a hot pad. Brush the melted butter up the sides of the pan. Then pour it into the batter and stir until fully combined. Pour the dough back into the preheated pan.
  5. Bake 20 minutes, until puffed and a toothpick comes out clean. Allow to cool for a few minutes, then slice into pieces and serve.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Skillet cornbread, cast iron skillet cornbread, skillet cornbread recipe

A Couple Cooks - Recipes worth repeating.

Gluten-Free Biscotti with Ginger & Chocolate

Surely we’re not the only ones who first experienced biscotti as kids, secretly stolen out of an old tin at grandma’s house? Oh, the memories. Well, prepare to be transported, friends, because these gluten-free biscotti have all the crunchy, sweet good…

Gluten-Free Biscotti with Ginger & Chocolate

Surely we’re not the only ones who first experienced biscotti as kids, secretly stolen out of an old tin at grandma’s house? Oh, the memories. Well, prepare to be transported, friends, because these gluten-free biscotti have all the crunchy, sweet goodness of a classic biscotti, but with a sophisticated twist!

Inspired by our Orange Almond Biscotti, these 10-ingredient cookies are sweet and spicy (Hello, chocolate and candied ginger!) and full of all the best delicate flavors of the classic Italian treat.

Gluten-Free Biscotti with Ginger & Chocolate from Minimalist Baker →

Cornmeal Cherry Jam Sandwich Cookies

Cornmeal Cherry Jam Sandwich Cookies

Cherry cobbler is one of my favorite desserts and recently I revisited an old favorite variationcornmeal in cookie form! Cornmeal Cherry Jam Sandwich Cookies are a twist on this classic, made by sandwiching buttery and crisp cornmeal cookies with a rich cherry jam filling.

The Cornmeal Cherry …

The post Cornmeal Cherry Jam Sandwich Cookies appeared first on Baking Bites.

Cornmeal Cherry Jam Sandwich Cookies

Cherry cobbler is one of my favorite desserts and recently I revisited an old favorite variationcornmeal in cookie form! Cornmeal Cherry Jam Sandwich Cookies are a twist on this classic, made by sandwiching buttery and crisp cornmeal cookies with a rich cherry jam filling.

The Cornmeal Cherry Jam Sandwich Cookies are shortbread-like, with dense and rich dough that has a nice crunch to it from the cornmeal. Classic yellow cornmeal is the way to go in this recipe. It not only looks good, but adds a subtle sweet corn flavor to the cookies. The dough is shaped into a lot and chilled before individual cookies are sliced and baked.

Slice and bake cookies, in general, are great for sandwich cookies because it means that all your cookies are going to be the same size for sandwiching. The dough contains a small amount of baking powder and baking soda, setting it apart from standard shortbread cookie doughs. This gives the cookies a little lift and helps to tenderize them. While shortbread cookies are delicious on their own, they can be a little too firm when it comes to making cookie sandwiches. After all – you want the filling to stay between the cookies and not ooze out with the first bite!

For the filling, you can use any high quality cherry preserve. You want to choose a jam that is relatively thick and still has pieces of fruit in it. Fruit pieces really make the cherry cobbler effect work well. That said, you don’t want the pieces to be so large that it is hard to sandwich the cookies together. Use your jam as-is for a test sandwich. Below, I’ve included some instructions for thickening store-bought jam to make it a better filling for the cookies if your favorite jam isn’t working out perfectly. You can make homemade jam if you prefer, but I know that I like to keep things streamlined during the holiday season. Those extra 30 minutes can be better spent enjoying the cookies with friends and family if you’re not planning to make huge batches of jam for gift-giving.

Cornmeal Cherry Jam Sandwich Cookies
Cookies

2 cups all purpose flour
1/2 cup yellow cornmeal
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 cup butter, room temperature
2/3 cup sugar
1 tsp vanilla extract
1 egg yolk
2 tsp orange zest, optional

Cherry Jam Filling
1 cup cherry preserves
1 tbsp water (optional)
2 tsp cornstarch (optional)

Make the cookies: In a small bowl, stir together flour, cornmeal, salt, baking soda and baking powder.
In a large bowl, cream together butter and sugar until light and creamy, then blend in vanilla extract and egg yolk. With the mixer at a low speed, blend in the flour mixture. The dough may seem dry at first, but it will come together as you mix it.
Divide the dough in half and shape each half into a rough log about 1 1/2-inches in diameter. Place each log onto a sheet of wax paper, and roll the logs gently until they are well-wrapped and relatively smooth.
Chill dough in the fridge for at least 2 hours, or overnight, or freeze for up to 2 months.

Preheat oven to 350F. Line a baking sheet with parchment paper.
Slice cookie dough logs into 1/4-inch thick slices. Arrange on prepared baking sheet.
Bake for 11-14 minutes, until cookies are set and have a hint of brown at the edges. Cool cookies for 2-3 minutes on a baking sheet, then transfer to a wire rack to cool completely.

Assembly: Pair up the cooled cookies. Fill each pair of cookies with 2-3 tsp cherry preserves and sandwich together. Serve cookies within 24 hours of assembly. If the cookies will not be served right away, store in an airtight container for up to 3 days and fill before serving.

Filling preparation (optional): To prepare filling, pulse jam, water and cornstarch in food processor until fruit is cut into small pieces. Transfer jam to small saucepan and bring to a simmer. Simmer, stirring constantly, for 3-4 minutes, or until thickened. Set aside to cool to room temperature before using.

Makes about 2 dozen sandwiches.

The post Cornmeal Cherry Jam Sandwich Cookies appeared first on Baking Bites.

The Truth Behind My Grandma’s (Not-So-Secret) Corn Casserole

I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl. It’s not quite cornbread, but also not a layered casserole or gratin. To call it magical might be a bit of an overstatement, but not by much. Every T…

I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl. It’s not quite cornbread, but also not a layered casserole or gratin. To call it magical might be a bit of an overstatement, but not by much. Every Thanksgiving for as long as I can remember, my grandmother served corn casserole as a side dish alongside other classics: mashed potatoes, green bean casserole, dinner rolls, the works. But corn casserole is in a league of its own. Grandma always serves it in an opaque brown glass Pyrex bowl with a large spoon for serving big scoops. You don’t have to do it this way, but in my book, it’s the only way to do it. It’s Grandma’s way.

If you’ve never tasted corn casserole, it’s creamy and soft, golden brown on top and pale yellow beneath the surface. It’s studded with whole corn kernels so you get a slight crunch without distracting from the uber-moist casserole. On Turkey Day, I help myself to seconds and thirds and take some home for a late-night snack (aka 8pm on Thanksgiving night, approximately five hours after we finished eating).

Read More >>

17 Corn Side Dishes for Peak Summer Flavor All Year Long

Even though corn on the cob doesn’t peak until later in the summer, when it’s good, it’s excellent. Growing up, I ate boiled corn on the cob, lightly butter and salted, at least three times a week as a side dish for dinner during the summer. It got stu…

Even though corn on the cob doesn’t peak until later in the summer, when it’s good, it’s excellent. Growing up, I ate boiled corn on the cob, lightly butter and salted, at least three times a week as a side dish for dinner during the summer. It got stuck in my teeth and stayed there for days no matter how much dental floss I went through, but it was worth it for that sweet, milky flavor and powerful crunch with each and every bite. Of course boiled corn is great (especially when served alongside, say a 1½-lb. whole lobster...not that I’m being picky or anything) but there are so many other incredible ways to enjoy corn on the cob, too.

For Thanksgiving, many families (mine included) enjoy scoop after scoop of corn pudding and slice after slice of cornbread. If you're in a part of the country that gets good corn on the cob during fall (let me know, because I'd like to move there please), we’ve got a fabulous method for roasting it in the oven as well as modern takes on classic recipes like corn casserole, corn fritters, and elote (Mexican street corn). And when you’re missing corn come the dead of winter, we’ve got a few special recipes that make use of frozen corn kernels.

Read More >>

Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and a little spicy. It’s perfect for pairing with your favorite soup or chili.

The post Jalapeño Cheddar Cornbread appeared first on Budget Bytes.

As if cornbread wasn’t delicious enough on its own, I went ahead and stirred in a pile of shredded cheddar cheese and chopped jalapeño. Because why not? And since this Jalapeño Cheddar Cornbread is on the spicy side, I decided to go with a richer cornbread batter that includes sour cream and an extra egg to kind of balance the heat. The result is rich, cheesy, moist, and ✨spicy✨.

Two baskets of jalapeño cornbread pieces with whole jalapeños on the sides

How Spicy Is This Cornbread?

It’s pretty spicy. Despite scraping the seeds out of the jalapeño that is mixed into the batter, the heat still seems to permeate the cornbread pretty well. If you’re not into heat, you can certainly just make this a plain cheddar cornbread or stir in some mild diced green chiles in place of the jalapeño.

What Kind of Baking Dish Should I Usse?

I used a ceramic baking dish, but I’ve also tested the recipe using a glass baking dish, and they both worked great. An 8×8-inch square dish is probably the best size. You could also bake this in a 10-inch cast iron skillet, although you may want to preheat it just a bit before adding the batter.

Can I Make Them Jalapeño Cheddar Cornbread Muffins?

Yes, just divide the batter equally between about ten wells of a muffin tin and bake at the same temperature. Because the muffins are smaller and have more surface area exposed to the heat, the baking time will be shorter. Just keep an eye on the muffins starting at about 20 minutes, and let them continue to bake until puffed in the center and golden brown around the edges.

How to Store Jalapeño Cheddar Cornbread

Allow the cornbread to cool completely to room temperature and then store in an air-tight container in the refrigerator for up to 4-5 days. Or, you can wrap it tightly in plastic, place it in a freezer bag, and freeze it for a few months. To thaw, simply let the cornbread sit at room temperature for about 15 minutes, or microwave for 30 seconds or so.

A piece of jalapeño Cornbread being lifted out of the baking dish
Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is rich, moist, and spicy. It's perfect for pairing with your favorite soup or chili. 
Total Cost $3.19 recipe / $0.35 serving
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 pieces
Calories 289kcal
Author Beth – Budget Bytes

Ingredients

  • 1 tsp butter $0.04
  • 1 cup all-purpose flour $0.15
  • 1 cup cornmeal $0.38
  • 2 Tbsp sugar $0.04
  • 1 Tbsp baking powder $0.06
  • 3/4 tsp salt $0.02
  • 4 oz. cheddar, shredded $1.00
  • 2 jalapeños $0.14
  • 1/2 cup sour cream $0.58
  • 1/2 cup milk $0.20
  • 2 large eggs $0.42
  • 1/4 cup cooking oil $0.16

Instructions

  • Preheat the oven to 400ºF. Use the butter to grease the inside of an 8×8 inch baking dish.
  • In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
  • Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
  • Add about ¾ of the shredded cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
  • In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it's okay if there are a few lumps).
  • Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
  • Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
  • Slice the cornbread into nine squares and serve warm.

Nutrition

Serving: 1piece | Calories: 289kcal | Carbohydrates: 28g | Protein: 8g | Fat: 16g | Sodium: 450mg | Fiber: 2g

Love cornbread? Try these other cornbread flavors: Sweet Potato Cornbread, Lemon Blueberry Cornbread Skillet, Easy Homemade Cornbread (classic cornbread), or Hatch Chile Sweet Potato Cornbread.

Jalapeño Cheddar Cornbread half in the baking dish and half on a cooling rack

How to Make Jalapeño Cheddar Cornbread – Step by Step Photos

cornbread dry ingredients in a bowl

Preheat the oven to 400ºF and use about 1 tsp butter to grease the inside of an 8×8-inch baking dish. In a large bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 2 Tbsp sugar, 3 tsp baking powder, and ¾ tsp salt.

Diced and sliced jalapeño on a cutting board

Remove the seeds from one jalapeño and then finely dice the pepper. Slice the second jalapeño into rounds. The diced jalapeño will go into the batter and the rounds will be used as a topping.

jalapeño and shredded cheddar added to the dry ingredients

Add the diced jalapeño and most of your 4oz. shredded cheddar cheese to the bowl with the dry ingredients (save about ¼ of the cheese to use as a topping). Stir the jalapeño and cheddar into the flour mixture.

Eggs oil and milk in a bowl with a whisk

In a separate bowl, whisk together ½ cup milk, 2 large eggs, and ¼ cup cooking oil.

Wet ingredients being poured into the bowl of dry ingredients

Pour the bowl of wet ingredients into the bowl of dry ingredients.

stirred cornbread batter

Stir until everything is moist. Avoid over stirring. It’s okay if it’s a little lumpy.

cheddar being sprinkled on top of cornbread batter in the baking dish

Spread the cornbread batter into an 8×8-inch baking dish, then top with the sliced jalapeños. Finish by topping with the remaining shredded cheddar cheese.

baked jalapeño cheddar cornbread in the baking dish

Bake the cornbread in the preheated 400ºF oven for about 35 minutes or until the center is puffed and it’s golden brown around the edges.

Two baskets full of jalapeño Cornbread pieces

Slice the cornbread into nine pieces and serve warm with your favorite soup or chili!!

The post Jalapeño Cheddar Cornbread appeared first on Budget Bytes.

Strawberry Galette

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! Th…

Everyone knows that cookies are my all-time favorite dessert. I also love a good brownie or blondie, BUT my heart has a soft spot for fruit galettes. I am really not a huge pie person, but I will take a fruit galette any day of the week. Sign me up! This Strawberry Galette is one…

The post Strawberry Galette appeared first on Two Peas & Their Pod.

Cornbread & Black Bean Enchilada Bake

If you love the pairing of chili and cornbread, this is the dish for you! It combines all the flavor of chili (deep, hearty, smoky bean stew), with the fluffy, toothsome sweetness of classic cornbread! But it’s even easier to prepare because it&#…

Cornbread & Black Bean Enchilada Bake

If you love the pairing of chili and cornbread, this is the dish for you! It combines all the flavor of chili (deep, hearty, smoky bean stew), with the fluffy, toothsome sweetness of classic cornbread! But it’s even easier to prepare because it’s all cooked in 1 skillet!

Even better? This dish is naturally sweetened, plant-based, and gluten-free optional. And it’s made with just 10 wholesome ingredients.

Cornbread & Black Bean Enchilada Bake from Minimalist Baker →

Southern Cornbread

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side…

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Continue reading "Southern Cornbread" »