Skillet Corn Bread Recipe

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

All-purpose flour: Provides structure and helps the bread rise.

Sugar: Adds a touch of sweetness to balance the savory flavors.

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

Salt: Enhances the overall flavor of the bread.

Milk: Adds moisture and richness to the batter.

Vegetable oil: Keeps the bread moist and tender.

Egg: Binds the ingredients together and adds richness.

To achieve a perfectly golden crust on your skillet corn bread, make sure the skillet is thoroughly preheated before adding the batter. This ensures an even bake and a delightful crunch on the bottom. Additionally, avoid overmixing the batter; stir just until the ingredients are combined to keep the corn bread tender and moist.

• cornmeal - Substitute with polenta: Polenta is made from corn and has a similar texture and flavor to cornmeal.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more nutrients.

• sugar - Substitute with honey: Honey provides natural sweetness and adds moisture to the cornbread.

• 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.

• salt - Substitute with sea salt: Sea salt has a purer taste and can enhance the flavors of the other ingredients.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread.

• vegetable oil - Substitute with melted butter: Melted butter adds a rich flavor and moisture to the cornbread.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoons water to replace one egg, providing a similar binding effect.

• Allow the corn bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Wrap the corn bread tightly in plastic wrap or aluminum foil. This will help keep it fresh and prevent it from drying out.

• Place the wrapped corn bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the corn bread at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating or freezing it.

• For refrigeration, place the wrapped corn bread in the refrigerator. It will stay fresh for up to a week. Make sure to bring it to room temperature or warm it slightly before serving for the best texture and flavor.

• To freeze the corn bread, wrap it in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, you can use a freezer-safe resealable bag.

• Label the package with the date to keep track of its freshness. Corn bread can be frozen for up to 3 months.

• When ready to enjoy, thaw the corn bread at room temperature or in the refrigerator overnight. For a quicker option, you can use the microwave on a low setting.

• To reheat, preheat your oven to 350°F (175°C). Place the corn bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For individual slices, you can use a toaster oven or microwave. In the microwave, heat on a low setting in 15-second intervals until warm. In a toaster oven, heat at 350°F (175°C) for about 5-7 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the corn bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the corn bread's texture and flavor.

• Microwave Method: Place a slice of corn bread on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be careful not to overheat, as it can become rubbery.

• Skillet Method: Heat a skillet over medium heat and add a small amount of butter or oil. Place the corn bread slices in the skillet and heat for 2-3 minutes on each side, or until warmed through. This method can give the corn bread a nice, crispy edge.

• Steaming Method: Place the corn bread in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the corn bread soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the corn bread on a baking tray and heat for about 10 minutes. This method is quick and helps maintain a slightly crispy exterior.

• Oven: Used to bake the corn bread at a consistent temperature of 425°F (220°C).

• Mixing bowl: Essential for combining the dry ingredients like cornmeal, flour, sugar, baking powder, and salt.

• Mixing bowl: Another bowl needed for whisking together the wet ingredients such as milk, vegetable oil, and beaten egg.

• Whisk: Utilized to thoroughly mix the wet ingredients until they are well combined.

• Skillet: A heavy-bottomed skillet is used to cook the batter and give the corn bread a nice crust.

• Measuring cups: Necessary for accurately measuring out the cornmeal, flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities like baking powder and salt.

• Spatula: Handy for spreading the batter evenly in the skillet.

• Oven mitts: Important for safely handling the hot skillet when placing it in and taking it out of the oven.

• Cooling rack: Allows the corn bread to cool slightly before slicing and 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 skillet: Heat the skillet while mixing the batter to save time.

Batch preparation: Make a double batch and freeze the extra corn bread for quick reheating later.

Quick cooling: Place the corn bread on a wire rack to cool faster before slicing.