CHILDREN OF THE CORN!This is what I lovingly call out to my children when I want them, whether if it's in public or at home. And the funny thing is, they answer to this better than if I just yell out their names. Hmmm, is that weird? I don't know when it started or why, but it just did.. ...Ok....hello, still there?
So the only similarity between the title of this post and what I'm actually going to write is ...CORN.
But every time I go to make cornbread that phrase pops into my head....I know, I have issues.
Tonight, we are having this scrumptious corn bread with some crockpot black-eyed pea soup. Sometimes we have it with chili, or I make some sort of casserole concoction with the mix.
CAST IRON CORNBREAD
Preheat oven to 425
- 1 cup corn meal
- 1 cup all-purpose flour
- 3 TBSP sugar
- 4 tsp baking powder
- 1/2 tsp salt
Mix the dry ingredients together with a whisk until well blended.
Add the following ingredients and mix until smooth.
- 1 cup milk
- 1 egg
- 1/4 cup canola oil
Put about 2 TBSP butter in the cast iron skillet ( it's ok to use something else if you don't have one)
Place skillet, with just the butter, in the oven until melted and bubbly.
Remove the skillet from the oven and scoop mix into the skillet and bake for approximately 15, or until golden brown.
VARIATIONS: Sometimes I use one or more of the following if I'm feeling a little frisky: green chilies, whole sweet corn, bacon, ham, peppers, jalapenos, etc...