5 Tips for Making the Best Darn Skillet Cornbread (2024)

FAQs

How do you keep cornbread from sticking to the skillet? ›

Preheat your pan

A hot, greasy skillet will prevent your cornbread from sticking and give your cornbread the right texture.

Cornbread Using a Skillet

When cooking cornbread in a cast iron skillet, it's important to preheat the skillet at a high temperature at 425 degrees F. This gets your skillet good and hot for it to create those gorgeous crispy edges, in case you can't you tell how obsessed I am with these perfect edges.

To achieve the crispiest golden crust on your cornbread, Delk Adams instructs you to grease the skillet liberally with bacon grease (if you don't have that, shortening, butter, or oil will do), then pop it into the hot oven for 5 minutes before pouring the batter in.

The hot water and soap solution will usually take care of most grease stains that aren't that hard to remove. Rinse your pan and you get a shiny and grease-free pan! You can use a brillo pad and dawn dish soap with hot water to clean it. Then afterwards re-season it with used grease or cooking oil in a 475 degree oven.

If the cornbread is done, remove it from the oven and allow it to cool somewhat before either turning it out of the pan or slicing and serving from the skillet.

Add 1 tablespoon (15 ml) of sour cream.

Adding 1 tablespoon (15 ml) of sour cream to your batter is a great way to moisten your cornbread. You can also use light or fat free sour cream to get the same effect without the added fat content!

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

If you have accidentally added too much milk to your Jiffy cornbread mix, the solution would primarily be to balance it out with an equal amount of dry ingredients.

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

Is it better to bake cornbread in glass or metal? ›

A cast iron skillet is your best choice for cornbread

Cast iron can also withstand abrupt temperature changes better than glass. To achieve ideal cornbread, heat up your cast iron skillet in the oven and then melt some butter into it. Pour your cornbread batter into the already hot pan.

Baking powder: Baking powder acts as a leavener, which means it helps the cornbread rise. Salt: A teaspoon of salt enhances the flavors of the other ingredients. Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency.

The amount of fat in the muffin batter affects how easily the baked muffin can be removed from the pan. Lightly spray the bottom of each muffin cup with no-stick cooking spray or use paper or aluminum foil cup liners. Use aluminum foil cup liners. Spray the foil cup liners with no-stick cooking spray.

Generally, bread sticking to the pan is caused by one of two things: the coating in the pan or the temperature the bread was baked. Bread baked too hot will turn out gummy and dense, and will not have that perfect spring you are looking for.

Preheat a dry skillet for 1-2 minutes over medium or medium-low heat. According to Staley, failing to preheat the pan makes foods more likely to stick, as does cooking over high heat, which degrades the fat in the skillet and reduces the barrier between the food and the stainless steel.

Put in an extra egg yolk.

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients.