One of my most prized possessions is my Bigmom's cast iron skillet. It would probably be easier to count the meals that I haven't had with something made in that skillet than not.
And anyone with a lick of 'country' in 'em KNOWS that the very best cornbread comes from cast iron!
Here's our tried & true recipe:
1 1/2 c. cornmeal
2 1/2 c. milk
2 cups all-purpose flour (bread flour makes it a little more fluffy)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar (or sometimes I use Sugar in the Raw/unrefined sugar)
2 eggs
1/2 cup vegetable oil (I use Safflower oil)
- Preheat oven to 400*. In a small bowl, combine cornmeal & milk; let stand for 5-10 minutes. Grease your cast iron skillet.
- In a large bowl, whisk together flour, baking powder, salt & sugar. Mix in the cornmeal mixture, eggs & oil until mostly smooth. Pour batter into skillet.
- Bake in preheated oven for 30-35 minutes.
- Let cool for just about 5 minutes & cut in wedges, serve w/your homemade butter!
Blessings from Ohio...Kim<><
Well, thank you, dear lady, for sharing this recipe this VERY day. I found a recipe for Corn Chowder on a blog a few days ago and decided to give it a try for this evening. I was wondering what type of hot bread I could have with it...corn bread is something we've not had recently. I've never tried making it in a cast iron skillet before...but will be trying it tonight!
ReplyDeleteAlso...the picture you have above is what I would LOVE in a kitchen! Everything exposed where I could see what I had and didn't have.
YUM...I love using my grandma's cast iron skillet and it is used a lot at my house. My cornbread is very similar but I use buttermilk...give a little tang to the bread.
ReplyDeleteBlessings!
Gail
Dianna ~ It was simply meant to be, wasn't it? lol I hope you enjoy it. Yep ~ that photo is one of my dream pantries. I also really like the one I have in the side-bar ~ using a painted wood screen door as your pantry door. Isn't that cute?
ReplyDeleteGail ~ mmmm...I remember Bigmom (my gr-ma) using buttermilk from time-to-time, too. But this is recipe I got...I'm sure it could be substituted w/no difficulties. I'll have to give that go. :-)
Blessings from Ohio...Kim<><
What if you do not have a cast iron skillet? Still make the recipe anyway?? Using something else??
ReplyDeleteYum! I'm going to try this recipe.
ReplyDeleteOh this will be great with Chili!!
ReplyDeleteI love warm cornbread with loads of butter.
Mitzi ~ you can use a 9"x9" pan. :-) Enjoy!!
ReplyDeleteBlessings from Ohio...Kim<><
I'm going to bookmark this in my recipe file. I make most of our baked goods and bread from scratch, but I tend to rely on Jiffy for cornbread. :) I'm sure once I try this that Jiffy will be banished for good.
ReplyDeleteMy mom gave me one of her cast iron skillets when we were first married, and I never liked it. In the past 4-5 months, I have pulled it out again, and I'm working on mastering the art of cooking in it. I have found that it is now my favorite skillet!!! In fact, since I know she has my great aunt's skillets around somewhere, I may ask for a 2nd one!
I just made cornbread tonight in my husband's grandmother's cast iron skillet! It was Jiffy cornbread, but the skillet was authentically antique. We had this with homemade beef vegetable soup, made by my mother in law, who recently has come to live with us at the age of 87. It was her mother's iron skillet...but the soup she made in her 5 qt.pressure cooker (for the beef). It was yummy...I like to crumble my cornbread on top. Delicious way to enjoy a cool Florida evening! (Yes, it was cool here today---50's)
ReplyDeleteThis is delicious!!! I baked it in my cast iron skillet, and there will never be another corn bread mix purchased in my house again! Also, in response to your question, I keep remembering the honey thing about 5 minutes after my son is asleep. Ack! Hopefully, I remember tonight!
ReplyDeleteOh, ladies, I am so glad that you have enjoyed the cornbread! My Bigmom would be thrilled.
ReplyDeleteBlessings from Ohio...Kim<><