Grammaws Black-Skillet Cornbread
Try this Grammaws Black-skillet Cornbread recipe, or contribute your own.
Try this Grammaws Black-skillet Cornbread recipe, or contribute your own.
- Carbohydrate 303.868124987905 g
- Cholesterol 2134.6 mg
- Fat 94.4537499998447 g
- Fiber 26.6242506493819 g
- Protein 108.996074998363 g
- Saturated Fat 22.2121424999754 g
- Serving Size 1 1 Serving (1383g)
- Sodium 2593.67499999968 mg
- Sugar 277.243874338523 g
- Trans Fat 11.5121974999485 g
- Calories 2458 calories
Step-by-step
- Preheat oven to 450 degrees. Grease skillet and place in oven to heat.
- Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into smoking-hot skillet, (batter should sizzle and start to puff around edges. Return to oven and bake for 30-50 minutes or until cake tester inserted in center comes out clean. (ovens vary)
- For variations, you can add freshly-cut-off-the-cob sweetcorn. You can add some diced or chopped green chiles, Jalapenos, Habaneros or what suits your fancy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesnt melt away to nothing.
- Cut into wedges. serve hot with fresh butter.
Printed measurements cannot convey the thermal mass required to achieve a proper crust on traditional cornbread. Placing a dry cast-iron skillet into a 450-degree oven for twenty minutes ensures that the metal conducts heat aggressively enough to immediately set the batter upon contact. White stone-ground cornmeal provides a denser starch structure and earthier flavor profile than standard yellow varieties, anchoring a baking tradition deeply rooted in Southern American home kitchens. Whisking the dry components thoroughly before introducing the buttermilk and eggs prevents pockets of unhydrated baking soda from creating metallic bitterness in the finished crumb. Mixing the batter only until moisture penetrates the flour keeps gluten development minimal, yielding a tender interior rather than a tough, bread-like texture. Pouring the liquid mixture into a smoking-hot skillet should produce an immediate sizzle along the perimeter, indicating that the oil and hot iron are properly searing the bottom crust as it begins to bake. Monitoring the internal structure with a wooden skewer after thirty minutes prevents over-baking, while the inclusion of whole sweetcorn or finely grated cheese requires adjusting the final bake time upward to accommodate extra moisture. Slicing the warm wedges directly from the pan allows steam to escape rapidly, preserving the contrast between the crisp exterior and the tender interior.
