After reading all about cooking with cast iron on the Front Porch I decided to show a picture of a couple of pieces from my collection.  My well seasoned cast iron is the only thing I would even think of using to make homemade corn bread!  I think the little one that has what look like ears of corn for corn stick molds is adorable.  It even has little indentions that look like the corn kernels. 

Steve and I can never eat up a whole batch of corn bread but I never throw it out.  I put it in freezer bags and freeze it. Then when it's time to make dressing I just pull it out and crumble it up. 

I think I have several recipes for different types of corn bread or corn muffins in my archives. Also, click through the pages of the recipes and you'll find my recipe for Southern Corn Bread Dressing that I fix for holidays.  There's even a Squash Dressing recipe that's simple and sooo good!  After my sister tried it for the first time she never went back to making regular dressings or stuffings for her holiday meals.  It's also great during the Summer when you have a bumper to bumper squash crop.  Just click on the recipe button to the left to get to the recipe pages. (You'll find lots of other delicious recipes there too!  And I'm adding new ones all the time.) 

 This is the recipe for the corn bread you see above.  It is really good too.

1 cup all-purpose flour

3/4 cup cornmeal  (I use stone ground, yellow)

2 to 3 tbsp sugar

21/2 tsp baking powder

3/4 tsp salt

1 tbsp butter

2 beaten eggs

1 cup milk

1/4 cup cooking oil or melted butter

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1.  In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

2.  Add the 1 tbsp butter to a 10" cast iron skillet (or a 9x11/2" round baking pan if you don't have cast iron).  Place in a 400* oven about 3 minutes or until butter melts.  Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.

3.  Meanwhile, in a small bowl combine eggs, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Pour batter into hot skillet or pan.  Bake for 15 to 20 miutes or until a wooden toothpick inserted near center comes out clean and the cornbread is browned nicely.

~You can also prepare the same way but fold in 1/2 cup  whole kernel corn into batter.

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February 3, 2008 - Corn Bread

Posted by smmagers

We love corn bread. We make it with rye flour due to my allergies and it is verry good. I some times use blue corn meal and the grand babbies laugh and enjoy it. God Bless. mj

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February 3, 2008 - Untitled Comment

Posted by a1health

I have found that cast iron is the best of all cookware! Your cornbread looks delicious. Have a great week!
Blessings,
~Farrah

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February 3, 2008 - Untitled Comment

Posted by gabbie427

Ahhhh this reminds me of my grandmother's cast iron corbread pan. I must find one!!! It was round like a skillet and had dividers in it so you got a triangle piece of cornbread. I loved that thing!!! Thanks for the recipe as well!

God's Blessings,
Amy Jo

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