There are some things that are unequivocally associated with the south and southern kitchens.
Like Cast Iron and Cornbread.
I don’t remember a time when Cast Iron and Cornbread weren’t a part of my life.
Cornbread is a part of our dressing and stuffing, it’s a side for a meal, it’s an accompaniment for sausage, perfect with cheese, or just hot and slathered with butter because you’re craving good, delicious comfort food to warm your body and soothe your soul.
15 years ago, Nathan’s family introduced me to his Gran’s Fried Cornbread. Cornbread batter is dropped into cast iron skillets filled with hot grease and fried into discs. This blew my mind.
Who knew you could do that? I mean obviously I knew about hushpuppies, but FRIED CORNBREAD.
In case you’re wondering, that’s good stuff. They serve the fried cornbread with homemade beans, and it is both messy and delicious.
My world was rocked.
My family was definitely more traditional; cornbread was baked in stick form (cast iron molds – which I have inherited) in skillets, muffin form, and even in pyrex. We pretty much subscribe to there being no wrong way to make cornbread.
We’ve eaten a lot of cornbread over the past few weeks. Apparently South Texas finally got the memo that it’s Winter, because the weather has been dreary and grey, so I’ve made lots of this Buttery, skillet cornbread to serve with Roasted Poblano Turkey Chili, Jalapeno sausage and beans, Spicy Jambalaya and Loaded Baked Potato Soup.
In case you’re wondering just how good this cornbread is:
Buttery Cornbread Baked in a Cast Iron Skillet
- 1 2/3 C sifted all purpose flour
- 2/3 C sugar
- 5 tsp. baking powder
- 1 tsp. salt
- 1 2/3 C yellow cornmeal
- 2 eggs, beaten
- 1 2/3 C milk
- 1/4 C + 2 Tbsp (6 Tbsp) melted butter
- Place a 12" Cast Iron skillet into your oven and turn it on to 425°F to preheat
- Sift your flour and measure it out, place the flour into a large mixing bowl
- Add in sugar, baking powder, salt, and cornmeal (whisk together)
- Melt the butter, while the butter is melting; whisk the two eggs and milk together.
- Pour the egg mixture into the dry mix and blend well with a wooden spoon.
- Drizzle the melted butter over the mixture and gently mix until just blended.
- Remove the cast iron skillet from the oven and pour the cornmeal batter into the sizzling cast iron skillet - this gives you that crispy crusty bottom
- Place the skillet in the oven and bake for about 20 minutes, start checking at 15 or 16 minutes. The top will be a lovely golden color and a piece of dry spaghetti will come out with just a few crumbs, when poked in the center of the cornbread for testing.