Cornbread in a Cast Iron Skillet / 2 versions / Reposted from 11/4/2012

Cornbread In A Skillet:

10" cast iron skillet

375 degree 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.

Hint:

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!

Here's another option:

Jalapeno Cranberry Skillet Cornbread:

It's basically the same preparation as the above recipe.

10" Cast Iron Skillet

375 degree oven

2 TBS Vegetable Oil and 2 TBS Butter

3 C Marie Callender's Cornbread Mix

1 1/2 C Water

3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.

1/2 C Dried Cranberries

Melt Butter and Oil in the skillet in the preheated oven.

In a bowl:

mix cornbread mix and water, blend well.

Fold in the Jalapeno/Cilantro Paste and Cranberries.

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

Enjoy!

Peace in the Kitchen!