Posts
After a little research, I was able to re-season it successfully, and I was chomping at the bit to give it a whirl. So, I decided to bake a batch of ham and cheddar cornbread to use some of our delectable ham left over from the weekend. If you've never cooked in cast iron, you are really in for a treat! Food actually tastes different when cooked in cast iron. Having my cast iron skillet back in use, only sets my mind spinning as to what I can cook in it next...so, you'll be seeing more dishes cooked up in my newly re-seasoned diamond in the rough!
You'll need:
2 Tbsp solid vegetable shortening
dry ingredients:
1 cup all purpose flour
1 cup plain white cornmeal [I used Martha White]
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
wet ingredients:
1 3/4 cups buttermilk
1/4 cup vegetable oil
2 large eggs
mix ins:
1 cup small diced ham
1 1/4 cup shredded sharp cheddar cheese, divided
1 cup whole kernel sweet corn
4 chopped green onions
Preheat the oven to 425°F. Place 2 tablespoons of solid vegetable shortening into the cast iron skillet and set it into the oven to preheat and melt the shortening. We're going to discard most of the shortening after it melts, but, we need it to generously coat the skillet before adding the batter. In a medium mixing bowl, sift together the dry ingredients.
In a separate bowl, whisk together 1 3/4 cups of buttermilk, 1/4 cup of vegetable oil, and 2 eggs until combined.
Add the wet ingredients to the dry ingredients and mix together until all of the dry ingredients are fully moistened.
Next, add 1 cup of small diced cooked ham, 1 cup of shredded sharp cheddar cheese, 1 cup of corn and green onions to the batter. Mix well.
Remove the skillet from the oven and swirl the melted shortening around the pan coating the bottom and sides completely. Discard any excess. Pour the batter into the hot skillet and spread evenly. Sprinkle the remaining cheddar cheese on top.
Place into the oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Rest for 5 minutes before cutting and serving. Yield: 8 pieces.
Cook's note:
The process of preheating the cast iron skillet gives the cornbread an incredibly crunchy and delicious crust. If you don't have a cast iron skillet, you can use a square 8x8 inch baking dish or a deep dish 9 inch pie plate.
12 comments:
This sounds crunchy and decadent!!!
Another winner as usual my friend!!
So, if I send you my cast iron, can you fix it? LOL
Thanks Didi! It was actually quite simple, the recommendation is to use lard [I know} but, I chose vegetable shortening and it worked like a charm! Clean, slather with shortening and put into a 200 degree oven for 2-3 hours. Wipe away the excess and use... Emeril has a posting on Food Network of his method...easy!
I will try that, thank you sweetheart!!
Anytime!! :)
My grandmother made yellow cornbread in the skillet as you have done. I can't recall her putting sugar in hers unless she was making Cornbread Muffins and that was cooked in Muffin Tins. Why do you put sugar in yours? Another Corn Bread Nanny made was in a steep almost conical shaped bowl. It was called Scalded Corn Pones. These were made with White Cornmeal, salt, and Baking Powder to the best I remember. She stirred the dry ingredients together then formed a ole in the center with the fork and began adding the boiling water into the hole, stirring round & round to pull the cornmeal down into the water. When it was sticking together & could not be turned withe fork, she halved it & picked up one half slapping it from hand to hand fashioning the pone. If her hands got too hot, she put them in cold running water from the kitchen sink faucet. She had pre-heated a pancake flat skillet using bacon grease in a very hot oven. She would put the pone on that, quickly shape the second pone, add it on the skillet & then put them into the hot oven. These when came out of the oven there was a crisp light golden crust all the way around each pone and the center was slightly moist. My favorite way to eat it was right from the oven with lots of butter, sometimes also broken into a bowl then covered with cold milk. I don't have a real recipe, sadly. I can remember Nanny telling to hurry passing the pone from hand to hand to keep my hand from being burned. She never had to put her hand in the cold water nealy as much as I did! Love Scalded Corn Bread!!!
What a nice memory, thanks for sharing. The sugar in this cornbread lends a slight sweetness to the batter that we enjoy. You could certainly leave it out and have a more savory version like you describe your Grandmother making, if that's your preference. Thanks for your visit. :) ~ Melissa
Well, I just happen to have some leftover ham hanging out in the fridge! Guess what we're having for supper! Thanks.....you've done it again :-) !
Where can you find lard these days? I don't see it in the stores where I live in South Carolina.
I use a solid vegetable shortening in this cornbread, like Crisco or any of your favorite brands of solid shortening will work equally as well. ~ Melissa
@cisanana Great! Hope you like it, thanks for visiting! ~ Melissa
heat my skillet with bacon grease or butter b4 oil,, but this pone a winner (Y)
Sounds good to me! :)
Post a Comment