If you love warm, buttery cornbread with a crisp golden crust and tender interior, this Skillet Cornbread recipe is your new best friend! Made in a cast-iron skillet for that signature crunch, it’s the perfect side dish for soups, chili, or a hearty BBQ meal.
Why You’ll Love This Spectacular Side Dish
- Quick and Easy . Ready in under 30 minutes from start to finish.
- Perfect Texture . Crispy edges from the skillet, with a soft, moist interior.
- Versatile . Pairs well with savory dishes, or add a touch of honey for a sweet treat.
- Classic Flavor . A blend of cornmeal and buttermilk gives it an authentic Southern taste.
With this simple recipe, you’ll have a crowd-pleasing side dish that’s easy to whip up and always impressive!
What Does Cornbread Skillet Taste Like?
Skillet Cornbread is a staple of comfort food culture, celebrated for its hearty flavor and rustic appeal. The cast-iron skillet creates a perfectly crisp crust while the inside remains fluffy and tender.
Whether you serve it with melted butter, a drizzle of honey, or a savory chili, this cornbread recipe never disappoints.
What Is The Difference Between Southern Cornbread And Regular Cornbread?
The primary difference between Southern cornbread and regular (or Northern) cornbread lies in their ingredients, texture, and flavor profile. Both are delicious, but they cater to different regional preferences and traditions.
- Savory vs. Sweet: Southern cornbread leans savory, while Northern cornbread is sweeter.
- Rustic vs. Fluffy: Southern cornbread is dense and crumbly, while Northern cornbread is light and cake-like.
- Cooking Technique: Southern cornbread is known for its crispy skillet crust, while Northern cornbread is softer all around.
Both variations are delicious in their own right and can be tailored to complement a variety of meals, from hearty chili to BBQ feasts!
Ingredients You’ll Need
- Cornmeal - Cornmeal is the heart of skillet cornbread, providing its signature texture and flavor. Whether you choose yellow or white cornmeal, this ingredient adds the traditional grainy base that defines the dish and gives it that slightly gritty, rustic feel.
- All-Purpose Flour - Flour balances the cornmeal by adding structure and a softer texture. Without it, the cornbread could be too crumbly. It ensures the bread holds together while still being tender.
- Baking Powder - Baking powder acts as a leavening agent, helping the cornbread rise and become fluffy. It creates small air pockets in the batter, resulting in a light and airy texture.
- Salt - Salt enhances the overall flavor of the cornbread, balancing the sweetness of the sugar and the tang of the buttermilk. It’s a small but essential addition that makes the other flavors pop.
- Sugar - Sugar adds a touch of sweetness to the cornbread. While optional, it can provide a subtle contrast to savory dishes or appeal to those who prefer a sweeter version of cornbread.
- Buttermilk - Buttermilk is the key to moist and tender cornbread. Its natural acidity reacts with the baking powder to create a fluffy texture while adding a slight tangy flavor that complements the cornmeal.
- Eggs - Eggs bind the ingredients together, giving the cornbread structure and stability. They also contribute to the richness of the batter and help it hold its shape when baked.
- Unsalted Butter - Butter adds richness and a subtle buttery flavor to the cornbread. It also contributes to the moist texture, ensuring the finished product isn’t dry. By melting it, you ensure it’s evenly distributed throughout the batter.
These ingredients work together to create the perfect balance of flavor, texture, and structure in skillet cornbread, making it an irresistible side dish or snack!
How To Make Skillet Cornbread
- Preheat Your Skillet . Preheat your oven to 400°F. Place the cast-iron skillet in the oven while it preheats. This ensures the skillet is hot enough to create a crispy crust.
- Mix the Dry Ingredients . In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to distribute the ingredients evenly.
- Combine the Wet Ingredients . In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make sure the butter has cooled slightly to avoid cooking the eggs.
- Combine Wet and Dry Ingredients . Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Prepare the Skillet . Carefully remove the preheated skillet from the oven and coat it with a thin layer of oil or butter to prevent sticking.
- Add the Batter . Pour the batter into the hot skillet, spreading it evenly with a spatula. You should hear a satisfying sizzle as the batter hits the skillet.
- Bake . Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve . Allow the cornbread to cool in the skillet for 5 minutes before slicing. Serve warm with butter, honey, or your favorite topping.
Tips And Tricks
Achieving the ideal skillet cornbread involves a mix of techniques and attention to detail. Here are some expert tips to ensure your cornbread is moist, flavorful, and beautifully golden every time:
- Preheat the Skillet . A hot skillet is the key to achieving a crispy, golden crust.
- Don’t Overmix . Overmixing the batter can make the cornbread dense. Stir just until combined.
- Use Buttermilk . For the best texture and flavor, stick to buttermilk. If you don’t have any, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
Variations
Skillet cornbread is a versatile dish that can be adapted to suit different tastes and occasions. Here are some exciting variations to elevate your dish:
- Cheesy- Mix in 1 cup of shredded cheddar cheese for a rich, savory twist.
- Jalapeño- Add 2 finely chopped jalapeños for a spicy kick.
- Sweet- Increase the sugar to ¼ cup and drizzle the finished cornbread with honey.
- Herbed - Stir in 1 tablespoon of chopped fresh herbs like rosemary or thyme for an aromatic touch.
What To Eat With Skillet Cornbread
Skillet cornbread is incredibly versatile, making it a perfect pairing for a variety of dishes. Its crispy edges and tender crumb complement savory, hearty meals, as well as lighter fare. Here are some delicious ideas to serve with it:
- Chili - The ultimate comfort food pairing.
- BBQ Ribs or Pulled Pork - A classic Southern combination.
- Soup or Stew - Perfect for soaking up every last drop.
- Fried Chicken - A hearty and satisfying match.
How Long Does It Last?
Skillet Cornbread is best enjoyed fresh out of the oven. However, it can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To reheat, wrap slices in foil and warm in the oven at 300°F until heated through.
Can You Freeze It?
Yes, Skillet Cornbread freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
When ready to enjoy, thaw overnight in the fridge and warm in the oven according to the instructions listed above.
More Comforting Creations
- French Bread Pizza
- Instant Pot Butter Chicken
- Chicken Pot Pie Casserole
- Beef Barbacoa
- Slow Cooker Chicken Noodle Soup
Skillet Cornbread Recipe | Cast Iron Cornbread
Ingredients
- ▢ 1 cup Yellow Cornmeal
- ▢ 1 cup All Purpose Flour
- ▢ 1 tbsp Baking Powder
- ▢ 1/2 tsp Kosher Salt
- ▢ 2 tbsp Granulated Sugar
- ▢ 1 1/4 cups Buttermilk
- ▢ 2 Eggs
- ▢ 6 tbsp Unsalted Butter , reserve two for greasing the pan
Instructions
- Preheat Your Skillet . Preheat your oven to 400°F. Place the cast-iron skillet in the oven while it preheats. This ensures the skillet is hot enough to create a crispy crust.
- Mix the Dry Ingredients . In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to distribute the ingredients evenly.
- Combine the Wet Ingredients . In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make sure the butter has cooled slightly to avoid cooking the eggs.
- Combine Wet and Dry Ingredients . Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Prepare the Skillet . Carefully remove the preheated skillet from the oven and coat it with a thin layer of oil or butter to prevent sticking.
- Add the Batter . Pour the batter into the hot skillet, spreading it evenly with a spatula. You should hear a satisfying sizzle as the batter hits the skillet.
- Bake . Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve . Allow the cornbread to cool in the skillet for 5 minutes before slicing. Serve warm with butter, honey, or your favorite topping.
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Skillet Cornbread Recipe | Cast Iron Cornbread
Ingredients
- 1 cup Yellow Cornmeal
- 1 cup All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 tbsp Granulated Sugar
- 1 1/4 cups Buttermilk
- 2 Eggs
- 6 tbsp Unsalted Butter reserve two for greasing the pan
Instructions
- Preheat Your Skillet . Preheat your oven to 400°F. Place the cast-iron skillet in the oven while it preheats. This ensures the skillet is hot enough to create a crispy crust.
- Mix the Dry Ingredients . In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to distribute the ingredients evenly.
- Combine the Wet Ingredients . In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make sure the butter has cooled slightly to avoid cooking the eggs.
- Combine Wet and Dry Ingredients . Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- Prepare the Skillet . Carefully remove the preheated skillet from the oven and coat it with a thin layer of oil or butter to prevent sticking.
- Add the Batter . Pour the batter into the hot skillet, spreading it evenly with a spatula. You should hear a satisfying sizzle as the batter hits the skillet.
- Bake . Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve . Allow the cornbread to cool in the skillet for 5 minutes before slicing. Serve warm with butter, honey, or your favorite topping.
Skillet Cornbread Recipe | Cast Iron Cornbread https://twosleevers.com/skillet-cornbread-recipe/
If you’re a fan of sweet, savory, and easy-to-make dishes, you’re going to love this Crockpot Hawaiian Meatballs recipe! Juicy, tender meatballs are slow-cooked in a tangy pineapple glaze that’s bursting with tropical flavors. Whether you’re hosting a game day party, planning a family dinner, or just craving something special, these meatballs are guaranteed to be a crowd-pleaser.
Why You’ll Love This Magnificent Meatballs
- Easy to Make . Just toss the ingredients into your crockpot and let it do the magic.
- Perfect for Parties . These sweet and tangy meatballs are a guaranteed hit at any gathering.
- Family-Friendly . The combination of pineapple, bell peppers, and savory meatballs appeals to all ages.
- Versatile . Serve them as a main dish over rice, as sliders, or as a party appetizer.
With just a handful of simple ingredients and your trusty crockpot, you’ll have a flavorful dish that’s ready to wow your guests.
What Do Hawaiian Meatballs Taste Like?
Hawaiian Meatballs are a delicious fusion of flavors, combining tender, juicy meatballs with a sweet and savory glaze.
The sauce includes pineapple juice, soy sauce, and a hint of brown sugar, which creates a tropical flavor profile that’s both comforting and exotic. Add bell peppers and pineapple chunks for texture and freshness, and you have a dish that’s bursting with color and flavor!
Ingredients You’ll Need
- Frozen Meatballs – Beef, chicken, or turkey meatballs all work great.
- Pineapple Chunks - You’ll need the chunks and the juice.
- Brown Sugar - Adds the perfect sweet, caramelized flavor.
- Soy Sauce - Balances the sweetness with savory umami.
- Rice Vinegar - For a slight tang.
- Ketchup - Thickens the sauce and adds tangy flavor.
- Garlic - Enhances the savory notes.
- Bell Peppers - Adds color, crunch, and freshness.
- Cornstarch Slurry - 2 tablespoons cornstarch + 2 tablespoons water thickens the sauce.
- Green Onions - Sliced for a pop of color and freshness.
- Sesame Seeds - Optional, for a nutty finishing touch.
How To Make Hawaiian Meatballs
- Prepare the Sauce . In a medium bowl, whisk together the pineapple juice (from the canned pineapple), brown sugar, soy sauce, ketchup, rice vinegar, and minced garlic. Mix until everything is fully combined. This creates the perfect sweet and tangy glaze.
- Assemble the Crockpot . Add the frozen meatballs to the bottom of the crockpot. Pour the sauce over the meatballs, ensuring they are evenly coated. Add the pineapple chunks and diced bell peppers to the pot. Gently stir everything together.
- Cook the Meatballs . Cover the crockpot with the lid and cook on low for 4-5 hours or high for 2-3 hours. Stir occasionally to coat the meatballs in the sauce. About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the crockpot to thicken the sauce.
- Garnish and Serve . Once the sauce has thickened, garnish with sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy!
Tips And Tricks
Here are some essential tips and tricks for making the perfect Crockpot Hawaiian Meatballs. These tips will ensure your meatballs turn out juicy, flavorful, and perfectly cooked every time:
- Don’t Overcook . Avoid cooking the meatballs too long, or they may become tough.
- Homemade Meatballs . If you prefer homemade meatballs, brown them in a skillet first to keep them firm.
- Adjust Sweetness . Add more or less brown sugar depending on your desired level of sweetness.
- Thicker Sauce . For a thicker sauce, use a cornstarch slurry as mentioned in the recipe.
Variations
Want to mix things up? Here are some fun variations for your Crockpot Hawaiian Meatballs:
- Spicy- Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.
- Teriyaki- Replace the ketchup with teriyaki sauce for a deeper, savory flavor.
- BBQ- Add ½ cup of your favorite BBQ sauce to the mix for a smoky twist.
- Tropical Mango Twist - Mix in fresh mango chunks along with the pineapple for an extra tropical vibe.
What To Eat With Hawaiian Meatballs
These meatballs pair beautifully with a variety of sides. Here are some serving ideas:
- White or Brown Rice - Serve over steamed rice to soak up the sweet and savory sauce.
- Cauliflower Rice - A low-carb option that’s just as tasty.
- Hawaiian Rolls - Make sliders by serving the meatballs in soft Hawaiian rolls.
- Stir-Fried Vegetables - Add extra veggies like broccoli, snap peas, or carrots.
- Noodles - Serve over cooked lo mein or spaghetti noodles for a hearty meal.
How Long Do They Last?
Hawaiian meatballs can last for up to 4 days in the refrigerator when stored properly in an airtight container.
To maintain their freshness, allow the meatballs to cool completely before transferring them to the container, and ensure the sauce is included to keep them moist.
Can You Freeze Them?
If you’d like to store them longer, Hawaiian meatballs freeze exceptionally well and can be kept in the freezer for up to 3 months. Simply place them in a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
When ready to enjoy, thaw the meatballs in the refrigerator overnight and reheat them on the stovetop or in a crockpot until heated through.
More Amazing Appetizers
- Cranberry Brie Bites
- Pepperoni Pizza Pinwheels
- Potato Skins
- Pretzel Bites
- Skillet Queso
- Crock Pot Swedish Meatballs
- Crispy Green Beans
Hawaiian Meatballs | Crockpot Hawaiian Meatball Recipe
Ingredients
- ▢ 24 ounces Frozen Meatballs , any protein of your choice
- ▢ 20 ounce Canned Pineapple Chunks , in juice, reserved
- ▢ 1/4 cup Brown Sugar
- ▢ 1/4 cup Soy Sauce
- ▢ 2 tbsp Rice Vinegar
- ▢ 1/2 cup Ketchup
- ▢ 2 cloves Garlic , minced
- ▢ 2 Bell Peppers , any color, diced
- ▢ Cornstarch Slurry , 2 tbsp cornstarch+ 2 tbsp water
- ▢ Green Onion , optional, for garnish
- ▢ Sesame Seeds , optional, for garnish
Instructions
- Prepare the Sauce . In a medium bowl, whisk together the pineapple juice (from the canned pineapple), brown sugar, soy sauce, ketchup, rice vinegar, and minced garlic. Mix until everything is fully combined. This creates the perfect sweet and tangy glaze.
- Assemble the Crockpot . Add the frozen meatballs to the bottom of the crockpot. Pour the sauce over the meatballs, ensuring they are evenly coated. Add the pineapple chunks and diced bell peppers to the pot. Gently stir everything together.
- Cook the Meatballs . Cover the crockpot with the lid and cook on low for 4-5 hours or high for 2-3 hours. Stir occasionally to coat the meatballs in the sauce. About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the crockpot to thicken the sauce.
- Garnish and Serve . Once the sauce has thickened, garnish with sliced green onions and a sprinkle of sesame seeds. Serve warm and enjoy!
