Saturday, October 30, 2010

Cast Iron Corn Bread

Cast iron skillets are usually passed down from cook to cook, but the newest cast iron by Lodge is pre-seasoned and oh-so easy to clean, and cook with.  This skillet would make a great "basket" to give with a corn bread mix, to your friends or family. 

If you elect to give a less expensive gift, consider a jar, or burlap sack lined with a plastic bag to hold the mix.  A jar of jam, or homemade honey butter makes a nice addition to the basket, too. 

Southern Cornbread Mix
Makes about 2 3/4 cups

1/2 cup dried buttermilk powder (Saco or King Arthur Flour)
1 2/3 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
  1. Stir the ingredients together in a mixing bowl.
  2. Transfer the cornbread mix to an airtight container and label with a 1 month expiration date.

Southern Cornbread

Makes one 10-inch round

2 tablespoons butter, melted
One bag Southern Cornbread Mix
2 cups water
1 large egg, beaten

  1. Preheat the oven to 400 degrees.  While the oven is preheating, place the butter into a 10-inch cast iron skillet, glass or ceramic pie plate, and melt the butter in the oven while you prepare the batter.
  2. Place the cornbread mix into a large mixing bowl. 
  3. Make a well in the center, add the water and egg, stirring until blended. 
  4. Pour the batter into the hot skillet, and bake for 17 to 20 minutes, until a toothpick inserted into the center comes out with a few crumbs on it.  Serve the cornbread warm with butter, and honey or homemade jam.
I'll be back on Monday with a few more ideas for your gift giving; until then, enjoy Halloween. 

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