Saffron & Olive Oil Skillet Cornbread

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The sweet scent of cornbread is something that’s quintessential to the Southern lifestyle. It’s a dish you’ll find in most restaurants, as well as on many family dinner tables. No matter where you go or who you talk to, there are few things that can compare with this delicious side dish! In this blog post we will show you how to make Saffron & Olive Oil Skillet Corn Bread from scratch and how it can be an easy addition to your next meal (or even dessert!)


-Mix together the cornmeal, flour and salt in a large bowl. Stir in honey or cane sugar to taste – it should be sweet but not too much!

-Beat eggs with whisk until fluffy. Add melted butter and vanilla extract (optional) and mix well. Pour this mixture into your dry ingredients and stir until just combined. The batter will seem thick, so don’t worry if you can see streaks of flour from stirring it all together at first! This is normal for skillet cornbread recipes that are made from scratch without any baking powder/baking soda added to them like most boxed mixes would have done for you already.

-Pour the hot water slowly over the top while continuously stirring. You’ll want to do this slowly so that the batter can absorb all of it, and also because otherwise you might cook your eggs!

-Heat a hunk of butter in a skillet on medium heat then add the cornbread mixture to it while spooning around with a spatula or turner periodically until cooked through (about 20 minutes). Feel free to use as much butter as needed for dredging/browning purposes here – don’t be shy!

*If cooking any other ingredients such as bacon, sausage, diced potatoes etc., now is an ideal time to fry them up too while you wait for the breads done.*

-Remove from pan after fully browned and let cool before cutting into wedges for serving

-Pairs well with various meats, eggs, potatoes and fruit.

How to make this recipe more delicious?

-Use a cast iron skillet.

-Add generous pinches of saffron to the batter, or replace it with turmeric for an earthier taste. Add some fresh thyme leaves if you like that flavor as well. You can omit these ingredients and use just salt in their place if desired; however, this recipe is supposed to be a little more savory than sweet so adjust accordingly!

-Mix together everything but the olive oil before adding it to the pan because oil does not distribute evenly when added later on its own – meaning you’ll end up with dry spots in your bread where there was no oil at all! If needed, add more water for a really wet doughy texture (this will make extra bread).

-Get the pan really hot before you add your oil. If there’s a lot of bubbles when it hits the bottom, that means it’s ready for cooking! The longer food cooks on high heat from start to finish, the more flavor is developed and spread throughout.

-Bake the cornbread in a 350 degree oven for 25-30 minutes (depending on your pan size) and once it’s done turn off the heat.

-Once the cornbread has cooled in the pan, transfer it to a plate for serving.

How to make the most delicious Cornbread?

You can make it easily.

Start by gathering your ingredients from the pantry, including yellow cornmeal, sugar, baking powder and salt. Then you’ll need eggs – preferably whole or egg whites only for this recipe since they will be whipped into a fluffy bowl of goodness with heavy cream later on – along with milk as well as olive oil and saffron threads (optional).

Begin by whisking together the dry ingredients in a small mixing bowl until combined. Pour in the wet ingredients and use a rubber spatula to stir just until moistened; don’t over mix! Grease an oven-safe skillet generously with cooking spray then pour in batter using about ½ cup at a time so that it doesn’t overflow too much when baking.

Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean; cool before slicing into wedges to serve with butter of your choice.

You can use this skillet cornbread recipe as a side dish in place of plain white bread or instead of biscuits. It’s also delicious served alongside roasted veggies like broccoli, cauliflower or root vegetables! You could even add bacon bits to it if you’re feeling adventurous and want to give it some extra flavor that way 🙂 This basic but flavorful vegetable skillet cornbread will taste just right no matter how much you dress it up with toppings!