Southern Cornbread

PREHEAT OVEN to 425
get a 10 inch cast iron skillet ready. I spray my skillet with pam then get the skillet HOT, but not smoking. Then pour a little oil in it. This is what makes the awesome crust! Yum!!Now the oil you use in the skillet is not included in the recipe, just use enough to coat the bottom and a little bit more.

1 1/4 C Yellow Cornmeal
   3/4 C All Purpose Flour
1 Tbsp. Baking Powder
1/2 tsp. baking soda 
   1/2 tsp. salt
1/4 C sugar
1 beaten egg
1 Cup milk 2 tbsp vinegar added to it ( to make buttermilk)
1/4 C oil
3tbsp melted butter (reserved for top)

Stir dry ingredients well. Add beaten egg, milk, and oil. Stir well. Pour in HOT  skillet with 2 T veg oil in bottom of skillet (hot skillet gives good crust). Pour melted butter over top and bake in the oven mine takes 23 minutes for the top a little bit light golden.
Yours could take a few more minutes.Just watch it after 20 minutes and time it for your oven the first time you make it and you'll know next time exactly how long to bake it.


This is the recipe I use for my dressing. I double it and make 2 batches in my huge skillet.
(for surface area crust) in case you are wondering why I don't make it all at once.

Corn Casserole ©

                         
                               My family really loves this casserole. It is easy and hard to mess up.

• 1 can cream style corn 
• 1 egg
• 2/3 Cup evaporated milk or regular milk
• 1/2 cup sour cream
• 1 box of Jiffy cornbread mix
• 1/4 cup flour
• 1/4 cup corn meal
• 1/2 Tbsp baking powder
• 1/2 tsp. salt dash of black pepper
• 1/2 tsp ground cumin
• 1/4 tsp chili powder

1 Cup shredded cheese, sharp or mild - last ingredient.

In a mixing bowl combine wet ingredients with the 1 egg beaten.
Add dry ingredients. Stir it up and add shredded cheese last, saving a tiny bit for the top.

Pour into an oven safe dish sprayed with pam. Bake in preheated oven at 375͒ for about 35 to 40 min.

The top will be a lightly! brown and smell heavenly! 

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