Friday, December 28, 2012

Cornbread and Cast Iron

Good Morning!

We want to let you into our lives a little each time we write, sharing not only food, but memories, love, and lots of laughter along the way. (Always in our PJs of course)

Cornbread was on our table on a regular basis when we were children.  It was one of those items that was just "there."  Growing up on a ranch in Texas meant great food -- sometimes not the "fanciest" food, but DELICIOUS food -- all homemade. 

A vivid memory of my childhood was coming home from school, and Annette cooking blackeyed peas and cornbread for us.  You see, we are the youngest in a large blended family, and Annette did lots of "taking care" of me. (I believe I was her personal living doll she could play with and take care of. Haha)  Her favorite food was blackeyed peas, and she apparently came out of the womb knowing how to cook cornbread - lol.  So...we ate it a LOT!

I'm not the expert, so I'll let her tell you how it's done.

I'm glad she recognized my cornbread making skills. :)


1/2 cup butter
2 tablespoons sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

To make cornbread the TRUE way a cast iron skillet is a must!  It needs to be seasoned (that's something you need to know more about)  If Beth was standing here...which she isn't :) She would make me explain. ;)We will address the seasoning process in a future blog.Always put your skillet of choice into the oven and get it very hot before you put your batter in. (That keeps it from sticking) So here goes.  This is where the magic happens! ;)

Preheat your oven to 375 degrees.  Grease skillet with oil.

Remove from heat.

In a separate bowl melt butter then add your sugar.  Quickly add eggs and beat your mixture until well blended. Combine buttermilk with the baking soda and stir into your mixture. Stir in cornmeal, flour, and salt until only a few lumps remain. Pour your batter into your hot skillet.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
I (Beth) recently inherited the cast iron skillet in the picture above when our Daddy went to be with Jesus.  It holds many memories of wonderful food and lots of love. 

We pray you all take some time to cook with and eat at home with your families.  Time in the kitchen and time around the table builds treasured memories that last a lifetime!

Always in our PJs,
Annette & Beth

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