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::nice spice:: Skillet Cornbread

With Memorial Day right around the corner, the picnic season is about to officially kick off.  I have never been crazy about the typical picnic sides.  Potato salad, cole slaw, bleh.  Really, mayo in general.  I tend to stay near the dessert tables.  Brownies, cookies, easy, can’t be messed up.  This year, I think I will be once again bake a dish for any picnic we go to, but rather than the dessert table, I’ll stick with the sides.  I love food that can go year round.  In the Winter, this cornbread is perfect next to chili.  In the Summer, it is going to be perfect with barbeque. Mmmmmm.  Can’t wait.  A basic cornbread recipe can be changed up pretty easily.  What would you change?

• finely zest 1-2 limes
• juice lime into 1 cup measuring cup
• fill to 1 cup line with milk
375F oven
greased baking dish

What You Need
Step One

1 stick of butter, melted
2/3 cup sugar
2 large eggs
Step Two
lime/milk mixture
1/2 tsp baking soda
Step Three
1 cup cornmeal
1 cup flour
1/2 tsp salt
Step Four
2 jalepenos, finely chopped
lime zest

Prep work is self explanatory right?  I used a large cast iron skillet greased with bacon drippings (perfect flavor for the crispy cornbread edges).

In a large bowl, melt the butter, and then mix in each ingredient in order.  Pour into greased baking dish.  Bake in 375F oven until golden brown on top.  In a cast iron skillet, it took about 30-35 minutes.

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