Last week, I shared with you some ideas about cast iron skillets: what’s so great about them, what you can use them for, what to look for when purchasing one, etc.
And I promised that I’d share with you a great recipe for cast iron skillet corn bread, from my friend, Lauren. Lauren and I work together (at my day job), and she’s a native Tennessian (sp?).
Lauren moved to Seattle with her husband a couple years ago, as he’s a Seattle native. For her birthday this year, her mom (aka MomBun) sent her a cast iron skillet, some corn meal and her family recipe for corn bread.
Now, this is a big deal, for a Southern woman to open her recipe book and share with everyone. So, I’m VERY excited to present Lauren’s guest post about cast iron skillet corn bread!
Take it away, Lauren:
Greetings A Half Cup readers! I’m so excited to be Siiri’s first guest blogger – and even more excited to share a little slice of my southern heritage with y’all.
As mentioned in Siiri’s pot rack post, my birthday was this past weekend. I was SO excited to receive a seasoned Log Cabin cast iron skillet in the mail from my momma back home in Tennessee! She was also sweet enough to include a 5 pound sack of White Lily brand self-rising white cornmeal mix!! (This is the secret to making the cornbread of my childhood and unfortunately isn’t sold here in the northwest.
After a lot of searching, I discovered other transplanted southerners were having it shipped – (a four sack case for under $20 is an extremely reasonable price!)
I couldn’t wait to christen my new skillet and break open the cornmeal mix! With fingers crossed I hoped that I could finally make something similar to what I grew up eating.
To start, coat the bottom of your skillet with oil and pop it into a 425 degree oven. This will ensure that your cornbread will fry ever so slightly on the bottom – giving you a crisp crust.
While that’s coming to temperature, combine the following ingredients in a large bowl. (Just until moist, don’t over mix!)
2 cups White Lily self-rising white cornmeal mix
1 ½ cups milk or buttermilk (no lowfat milk here or your consistency will be off)
¼ cup vegetable oil
1 large egg
Once the oven has come to temperature, pour in the mix and bake for 20-25 minutes. When done, the edges will turn golden brown and pull away from the skillet.
Let the cornbread cool for a few minutes before inverting it onto a plate and slathering with butter (my favorite) or covering with homemade crock-pot beef stew (my daddy’s favorite).
I’m happy to report that this batch of cornbread turned out wonderful and reminded me of home sweet home in west Tennessee. For other southern style recipes, visit my family blog!
Thanks so much for sharing that great recipe, Lauren! And please thank your mom also, for me and all my readers! (all 10 of them!) 🙂
Next up on the cast iron skillet agenda: braised chicken.
PS: If any of you readers out there have questions for Lauren, or tips and tricks of your own for a corn bread recipe, we’d love to hear from you! So send me a comment!