If you have a family, you probably hear, "What's For Dinner" on a daily basis. I know I do. Well, for me that is always something I try to have in mind way before dinner. When cooking southern there is always a need for preparation...whether it's defrosting the meat, peeling potatoes, or slicing and dicing. Sometimes meal preparation just is not quick and easy. Today however, the menu is going to be quick and easy. My family will be feasting on Sausage with onions and peppers, tomatoes and rice, and cornbread. Here is my Cast Iron Skillet Cornbread Recipe.
Cast Iron Skillet Cornbread
2 cups self rising corn meal- (I prefer House of Autry)
1 egg, beaten
1 cup sugar
1/2 cup oil
1 cup milk
In a large cast iron skillet add 1/4 cup oil and coat skillet well (reserve the remaining oil). Place skillet in a 350 degree oven for 5- 10 minutes or until oil is hot. In the meantime, beat all other ingredients together including the remainig oil. When skillet is very hot pour in cornbread mixture. Bake in 350 degree oven for 25 minutes or until golden brown on top. Serve hot with melted butter and The Vintage Bee Company Honey....Yum Yum good.
To get your honey please visit The Vintage Bee Company's website located under my link section.
Try this on skillet cornbread:
ReplyDelete1 c softened (real) butter
1/4+ cup raw honey
1/2 c crushed pecans
MmmMMmmm
Sounds delicious Val, will definetly give it a try. Thanks for sharing!
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