Saturday, January 22, 2011

Big Daddy's Cornbread

Big Daddy.  That's what I call him.  He's big, he's a daddy. He is so much to us -  A wonderful husband, father, son, brother. I love him.  He also cooks, is a great decorator (don't tell him I told you!!), helps me with dishes, laundry and my stinkin' animals. That's what he calls them.  I think he does really like them, though.  So, back to the cooking...Big Daddy makes awesome, melt in your mouth cornbread.  I know the recipe.  In fact, I'm making some right now.  I guarantee you it won't turn out as good as when he makes it.  Anyway, I wanted to share this super easy cornbread recipe with you.

Big Daddy's Cornbread

2 cups cornmeal mix
1 1/3 cups of buttermilk
1 egg  - farm fresh of course!  I'll forgive you if you use store bought. :)  And no, my buttermilk isn't farm fresh.
1/4 cup vegetable oil
splash of sweet milk - regular 2% or whatever you have in the fridge

Preheat your oven to 450 degrees.  Put your well seasoned cast iron skillets in the oven while it preheats.  Trust makes the crust YUMMY!  While the oven preheats, mix up the ingredients and let the mixture stand for a few minutes.  When the oven is preheated, pull out your cast iron skillets. Oh, let me explain why I mean skillets plural. We use one medium size and one small size cast iron skillet because they were wedding gifts and I've never purchased one.  With two skillets, you get lots of crusty goodness.  Besides, my girls love the little slices of mini cornbread. Back to the directions...Pour some mixture in each pan. The cornbread will rise as it bakes, so make sure to not overfill. could also use cute little cast iron pans that are shaped like ears of corn and make what Brett calls a "corn pone."  Yes, we are from Georgia.  Cumming, Georgia.  Bake cornbread at 450 degrees for 20-25 minutes until golden brown on top.  We flop it out upside down on a plate - bigger one on bottom and smaller one on top.  You can show off the pretty top if you like.  That's just how we do it. Big Daddy's cornbread is super easy and wonderfully moist and satisfying with chili, stew, ham and beans, cheerios, oatmeal, peanut butter...whatever you like.

Sidenote...I would have had pictures for this post, and I may add some later.  I was making this with some beef stew for my family for dinner on Thursday night.  I was headed out to meet dear friend, Marie, for dinner and was in a hurry.  The next time I fix up some corn pones...I mean cornbread, I'll take some pictures.  Maybe.

1 comment:

  1. Sounds delicious! I bought ingredients to make vegetable beef soup, so I'll try this cornbread with it!