As that was not my intentional plan, I had to explain that I was moving it to get to a smaller skillet for camping. There was a sense of deflation in the room much like when a child's much desired Christmas toy turns out to be nothing more than clothes from Aunt Betty. I looked at their faces and recalled the last time I made cornbread in which only half of the whole thing was eaten. As I mentioned this event to them, they simply said, "Dad, that wasn't Granny's cornbread. It was one that you 'doctored' up with all the fancy crap". Laughing about the Jalapeno cornbread I had made, I agreed to make "Granny's Iron Skillet Cornbread".
*As for the Jalapeno cornbread, it tasted great. Most of the family just doesn't care for Jalapeno cornbread. Everyone tried it but preferred just normal cornbread with butter with their meal.
I have enjoyed this recipe for many years. As a child, I knew dinner was going to be a feast when mom pulled out the cast iron skillet to make cornbread. It usually meant roast beef, potatoes and some other vegetable, usually greens.
I hope you enjoy it as much as I do. Here is the recipe:
Iron Skillet Cornbread
1 cup flour (Martha White self rising)
3 cups cornmeal (Martha White buttermilk)
3 tablespoons sugar + generous dash of salt
Buttermilk
2 eggs
*1/2 cup chopped Jalapeno peppers (or more for spicy) as an optional ingredient
*1/2 cup chopped Jalapeno peppers (or more for spicy) as an optional ingredient
Place cast iron skillet into oven while pre-heating at 350 with cooking oil to coat bottom of pan
Mix
flour, cornmeal, sugar, salt into bowl by sifting together. Add
buttermilk to form batter mixture medium thick (pancake batter) mix in
two beaten eggs. Remove hot pan and pour ½ oil into batter and mix.
Pour full batter into oiled pan and bake 1 hour at 350.
Have a great week!
Until then,
Use your instincts to survive!
Have a great week!
Until then,
Use your instincts to survive!