Tuesday, October 16, 2007

How to Make the Best Cornbread

Here's the key to scrumptious crunchy-on-the-outside soft-on-the-inside *cornbread: A cast-iron skillet. If you don't have one, never fear; you can pick up a new one at just about any retail store that carries kitchenware. If you're on a budget and don't want to buy one new, you should be able to get a new one at a garage sale or thrift store for a song.

Cast-iron cookware is fairly inexpensive and, better yet, Made in the U.S.A. It also will last just about forever, and you can use it to cook almost anything on the stove top or in the oven. Did I mention that it's indestructible? Go ahead, try to ruin it.

Still don't have a cast-iron skillet? What're you waiting for? Go get one today!

Cornbread goes well with darn near anything. (Especially a lot of butter.)

Tonight we served it with last night's leftover pork stew, which I made based on this recipe, but with so many adjustments that it's probably not recognizable as the same dish. (Last night's dinner was a near-disaster due to a crockpot malfunction, but that's another post. Whatever you do, please don't ask me about the dumplings!)

*I usually use the recipe from the side of the Brown Cow yogurt container.



nichole said...

I second the cast-iron skillet. It's a must for cornbread. Yours looks beautiful!

The Mr. likes really moist, cakelike cornbread, so another thing I like to do is soak the cornmeal in the milk overnight (in the fridge, of course). Forgot which bread cookbook I got that tip from - but it's pretty good.

Barb said...

Thanks for the kind comment, Nichole.

Good tip. I'll trying soaking the cornmeal next time.