Cast Iron Skillet Cornbread

      The BEST cornbread in the world is made in a cast iron skillet.  It makes all the difference in the world.  We try to make this a few times a week and there is never any left over.  We eat it all.  It is great with meals and we often eat it as a snack.

Perfect cast iron skillet cornbread

 

 

Cast Iron Skillet Corn Bread

 

1 1/2 c. buttermilk

1 c. cornmeal

1 c. flour

1/2 c. sugar

1/4 c. butter

4 tsp. baking powder

1 T. oil

1 tsp. baking soda

3/4 tsp. salt

2 eggs

                                         

                

    Preheat the oven to 425 degrees.  Place your 9" cast iron skillet in the oven to warm it up.  It is important that the skillet is nice and warm first so that the cornbread cooks evenly.  

        In a small bowl, mix together the buttermilk and cornmeal.  Let it soak for 10 minutes.

        In another bowl, sift the flour and stir in the sugar, baking powder, baking soda and salt.  Beat in the cornmeal mixture, eggs, and butter.  Stir until you have a smooth batter.  

         Remove the skillet from the oven (careful it will be hot) and pour the oil into the skillet and make sure it is coated well.  Pour off the excess.  Now, pour the batter into the cast iron skillet.

The cornbread batter in the cast iron skillet.

         Bake for 18-20 minutes.  It is done when a toothpick is inserted and comes out clean.  Cut into wedges to serve.

   

Wedge of cornbread.

This cornbread goes so good with Homemade Tomato Soup, Smoke Sausage & Radiatore Soup, a big pot of Southern Beans and Ham, or even Chili!

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

Homemade Country Corn Bread Dressing

     This is my cornbread dressing recipe that I have been making for many, many years.  When I go to potluck dinners, this is one of the dishes they always request I bring.  It is similar to many others out there but each one is tweaked just a bit different.  This is mine.  I hope you enjoy.

Homemade Cornbread Dressing

 1 (9"x13") pan prepared cornbread

2 chicken breasts, cooked & shredded

48 oz. chicken broth or turkey broth

1/2 c. diced celery

1/4 c. diced onion

2 T. butter

1 1/2 tsp. sage

         

    In a skillet, melt the butter and then sauté the celery and onion until soft.  Do not caramelize.  Prepare your cornbread.

     In a large bowl, crumble up your corn bread and then add in the softened celery & onions, the sage, shredded chicken and the broth.  Stir well.

     Spray the cake pan that you cooked your corn bread in and then pour the dressing mixture into that pan.

Bake in a preheated 350 degree oven for 45 minutes.

Be sure to read my post about how to cook a Turkey Breast in the Crock Pot!

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

Copycat Jiffy Corn Muffin Mix

         

    I love cornbread and make it from scratch quite often.  It is so good.  Sometimes I am in a bit of a hurry and want to take a shortcut and making up this mix was my solution.  This mix is the perfect substitute for any recipe that calls for a box of Jiffy Mix. It can be used to make cornbread, muffins, or even in casseroles. 

•  2/3 c. all-purpose flour
  
• ½-2/3 c. cornmeal
• 3 T. sugar
• 1 T. baking powder
• ¼ tsp. salt

Place all the dry ingredients into a large bowl and whisk together.  Add in the oil and mix until it is lump-free and relatively smooth.  Store in an airtight container such as a mason jar until ready to use. Can be stored from 4-6 months. 

 

To make cornbread: 

      Preheat the oven to 400 degrees.  Combine the cornbread mix with one egg, 2 tablespoons of oil and 1/3 cup of milk.  Mix until smooth.  Pour into a greased 8”x8” square cake pan or a cast iron skillet.  Bake for 21-23 minutes or until golden brown.

 

To make corn muffins:

      Follow the directions for cornbread but instead of putting the batter into a cake pan, pour the batter into greased muffin tins.  Fill each place 2/3 full and bake for 15-17 minutes or until golden brown.  Will make 6 corn muffins.

 

    Make 1 ½ cups of mix that equals to an 8.5 oz. box of Jiffy Mix.  Use in any recipe that calls for Jiffy Mix.  I use it my recipes such as in my Creamy Corn Casserole. 

 

 

     Other great mixes that I make include my: Savory Herb Rice Mix, my Spanish Rice Mix, and my Potato Soup Mix in a Jar. 

 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram

 

 

 

Cheesy Sloppy Joe Casserole Recipe

            This cheesy sloppy joe casserole takes the great flavors of sloppy joes and puts them into a tasty casserole.  Easy to make and is delicious and flavorful!  It’s a great comfort food and is always a hit at potluck dinners.   

·        1 lb. lean ground beef

·        2 c. sloppy joe sauce (homemade or a 15 oz. can)

·        1 ½ c. shredded Cheddar or Colby Jack cheese

·        Cornbread batter

·        1 can corn, optional

·        1 T. dehydrated choppedonions

·        ¼ tsp. pepper

 

Preheat your oven to 350 degrees. 

In a large skillet, cook your ground beef with the onions over medium-high heat.  Cook until the meat is browned and no longer pink.  Once the meat is done, stir in the sloppy joe sauce, corn, if using, and the pepper.  Heat on low, stirring often.  Remove from heat and stir in the cheese and continue stirring until the cheese has melted.

Pour the mixture into a 9”x13” cake pan (or casserole dish) and top with the cornbread batter.  Bake for 23-25 minutes or until cornbread is golden brown. 

I often cook this with rice too.  If I use rice, I stir in 3 cups of cooked rice and then add in the cheese.  I do not use cornbread batter if I use the rice.  Both ways are super delicious.  

  I like serving some creamed peas or asparagus with this casserole.  

 

 

    If I make this recipe with the rice instead of cornbread, I serve some potato rolls on the side and a nice wedge salad. 

Follow us on Pinterest

Follow us on Twitter

Follow our Youtube Channel

Follow us on Instagram