jcwarr
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Taco Soup & Cornbread: Recipe for 12" Skillet or Stoneware
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SUMMARY
This discussion provides a detailed cornbread recipe specifically designed for a 12" skillet or stoneware, ideal for pairing with taco soup. The recipe includes essential ingredients such as all-purpose flour, cornmeal, sugar, baking powder, milk, vegetable oil, and an egg, with optional additions of cheddar cheese and jalapenos for extra flavor. Cooking instructions emphasize preheating the skillet and careful mixing to achieve the best texture. The recipe is sourced from the All the Best cookbook and has been successfully demonstrated at cooking shows.
PREREQUISITES- Basic cooking techniques for skillet baking
- Understanding of ingredient measurements and mixing methods
- Familiarity with preheating cookware
- Knowledge of flavor enhancements like cheese and spices
- Research variations of cornbread recipes for different flavor profiles
- Learn about cooking techniques for stoneware baking
- Explore complementary dishes to serve with taco soup
- Investigate tips for perfecting skillet cooking methods
Home cooks, culinary enthusiasts, and anyone looking to enhance their cooking repertoire with skillet recipes, particularly those interested in pairing cornbread with soups.
sailortena
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Admin Greg
Staff member
- 9,547
Hi there! I have a great cornbread recipe that I make in my 12" skillet all the time. Here's what you'll need:Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- Optional: 1 cup shredded cheddar cheese and 1/4 cup chopped jalapenos for a spicy kick!Instructions:
1. Preheat your 12" skillet on medium-high heat and lightly grease with oil or butter.
2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, and egg.
4. Slowly pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
5. If desired, fold in shredded cheese and chopped jalapenos.
6. Pour the batter into the preheated skillet and spread evenly.
7. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before serving with your taco soup. Enjoy!Note: If using stoneware, preheat the stoneware in the oven before pouring in the batter. Also, adjust cooking time as needed. Happy cooking!
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- Optional: 1 cup shredded cheddar cheese and 1/4 cup chopped jalapenos for a spicy kick!Instructions:
1. Preheat your 12" skillet on medium-high heat and lightly grease with oil or butter.
2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, and egg.
4. Slowly pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
5. If desired, fold in shredded cheese and chopped jalapenos.
6. Pour the batter into the preheated skillet and spread evenly.
7. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before serving with your taco soup. Enjoy!Note: If using stoneware, preheat the stoneware in the oven before pouring in the batter. Also, adjust cooking time as needed. Happy cooking!
Frequently Asked Questions
What ingredients do I need for the Taco Soup & Cornbread recipe?
To make Taco Soup & Cornbread for 12, you'll need ground beef or turkey, onion, bell peppers, canned tomatoes, kidney beans, corn, taco seasoning, and cornbread mix. Additionally, you may want to include toppings like cheese, sour cream, and green onions.
How long does it take to prepare and cook the Taco Soup & Cornbread?
The preparation time for the Taco Soup & Cornbread is approximately 20 minutes, and the cooking time is around 30-40 minutes, making the total time about 1 hour.
Can I make this recipe in advance?
Yes, you can prepare the Taco Soup in advance and store it in the refrigerator for up to 2 days. The cornbread can also be made ahead of time and reheated before serving.
Is it possible to customize the Taco Soup & Cornbread recipe?
Absolutely! You can customize the recipe by adding your favorite vegetables, using different types of beans, or substituting the meat with a vegetarian option. You can also adjust the spice level by adding more or less taco seasoning.
What type of cookware is best for this recipe?
This recipe works well in either a skillet or stoneware. A skillet allows for easy browning of the meat and vegetables, while stoneware provides even cooking and can go from oven to table for serving.
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