Friday, August 30, 2013

Cornbread in a Skillet

We love cornbread in Texas. The first recipe is my favorite. If you don't have access to a pre made cornbread mix then I've posted another recipe for  Tex - Mex Cornbread in a Cast Iron Skillet. I like that one too.

Cornbread In A Skillet:
10" cast iron skillet
375 degree oven

Just out of the oven.

2 TBS vegetable oil & 2 TBS butter
3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't
believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)

1 1/2 C water
1 C creamed corn
1 sm. onion, chopped
2 C shredded cheddar cheese
3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)

Melt butter and oil in the skillet, in the pre heated oven.

In a bowl:
Mix  cornbread mix & water, blend well
Add corn, onion, cheese and jalapenos

Pour batter onto the heated skillet and bake for 45 minutes.

cut left over bread into cubes and bake  on a cookie sheet in a single layer at 400 degrees for 15
minutes to make croutons!

Peace in the Kitchen!
ready for the oven!

Tex - Mex Cornbread in a Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet

1 C Yellow Cornmeal
1/2 tsp Salt
1/2 tsp Baking Soda
2 Eggs, beaten
2/3 C Buttermilk
1/3 C Shortening, melted and cooled slightly.
3/4 C fresh Corn from 1 Ear of Corn.
1/2 C Heavy Cream
2 Jalapeno Peppers, minced
1 Roasted Hatch Chile, diced
1 C grated Sharp Cheddar Cheese

In a large bowl:
Baking Soda
Whisk well and set aside.

In a medium bowl:
Mix well with a blending fork.

Add liquid ingredients to dry ingredients, gradually.
Stir just to combine.
Fold in, by hand with a silicone spatula:
Jalapeno Peppers
Hatch Chile

Put the skillet in the preheated oven for 5 minutes ( I brush it generously with Vegetable Oil first) It helps to create a nice crust.
Remove the pan from the oven and pour in half of the batter.
Evenly sprinkle the Cheese over the batter.
Add remaining batter and spread out evenly.
Bake for 30 - 35 minutes, until golden brown.

Serve Hot with Butter and your favorite Berry, Peach, Apricot or Cherry Preserves. I prefer Bonne Maman Preserves.

Peace in the Kitchen

No comments:

Post a Comment