Skillet Corn Bread Recipe

Cornmeal: A coarse flour made from dried corn, giving the bread its characteristic texture and flavor.

All-purpose flour: Provides structure to the bread and balances the texture of the cornmeal.

Sugar: Adds a touch of sweetness to the bread.

Baking powder: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and helps bind the ingredients together.

Vegetable oil: Adds moisture and richness to the bread.

Egg: Helps bind the ingredients and adds richness to the bread.

To achieve a perfectly golden crust on your skillet corn bread, make sure your skillet is preheated in the oven for about 10 minutes before pouring in the batter. This ensures that the corn bread starts cooking immediately upon contact with the hot surface, creating a delightful crispy edge.

• cornmeal - Substitute with polenta: Polenta is essentially the same as cornmeal but slightly coarser, which can add a bit more texture to your cornbread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making the cornbread a bit healthier.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the cornbread, but you may need to reduce the liquid slightly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread, making it moist and fluffy.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor to the cornbread, enhancing its overall taste.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, making the recipe vegan-friendly.

• Allow the corn bread to cool completely before storing. This prevents condensation and sogginess.
• Wrap the corn bread tightly in plastic wrap or aluminum foil to maintain its moisture and freshness.
• Place the wrapped corn bread in an airtight container or a resealable plastic bag to further protect it from air exposure.
• Store the corn bread at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.
• To freeze, wrap the corn bread in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• Freeze the corn bread for up to 3 months for optimal taste and texture.
• When ready to enjoy, thaw the corn bread at room temperature or reheat it in the oven at 350°F (175°C) until warmed through.
• For individual servings, slice the corn bread before freezing and wrap each piece separately. This allows you to thaw and enjoy a single portion without defrosting the entire loaf.
• Reheat individual slices in the microwave for about 20-30 seconds or in the oven for a few minutes to restore its warmth and softness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped corn bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a slice of corn bread on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for about 20-30 seconds.
  4. Check if it's warm enough; if not, continue in 10-second intervals.

• Skillet Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of butter or vegetable oil to the skillet.
  3. Place the corn bread slices in the skillet.
  4. Heat each side for about 2-3 minutes, or until warmed through and slightly crispy.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the corn bread slices on a heatproof plate and cover with aluminum foil.
  3. Steam for about 5-7 minutes, or until heated through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the corn bread slices on the toaster oven tray.
  3. Heat for about 5-10 minutes, or until warmed through and slightly crispy on the edges.

• Oven: Preheat to 400°F (200°C) to bake the cornbread.

• Skillet: Grease this to bake the cornbread in the oven.

• Mixing bowl: Combine the dry ingredients in this.

• Mixing bowl: Whisk the wet ingredients in this.

• Whisk: Use to mix the milk, vegetable oil, and beaten egg.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Measuring cups: Measure out the cornmeal, flour, sugar, and milk.

• Measuring spoons: Measure out the baking powder, salt, and vegetable oil.

• Cooling rack: Let the cornbread cool slightly before serving.

Pre-measure ingredients: Measure out cornmeal, flour, sugar, baking powder, and salt ahead of time to streamline the process.

Use one bowl: Combine all dry ingredients in one bowl and all wet ingredients in another to minimize cleanup.

Preheat the oven: Start preheating your oven before you begin mixing to save time.

Grease the skillet: Grease your skillet before mixing the batter to ensure it's ready to go.

Mix efficiently: Stir the batter just until combined to avoid overmixing and save time.