I have beautiful cast iron cornbread pan that I received as a gift. The problem is I don’t
like cornbread. I never acquired the taste for it. What I use it for now after letting it sit
around for a long time is to make stuffing in it. This makes a beautiful presentation.
Another fun thing to do with it is to make pancakes for the kids in it. You will need to
bake the pancakes verses the way you make them on the stove. Kids love them. Want to
try something else fun, try cooking hamburgers in it. The next thing I am going to try
is making yellow jello in it for the kids. I’ll let you know how it goes.

Cornbread is one of those dishes that people always seem to love when it’s homemade. After all, boxed cornbreads just can’t compare to the delicious recipes that are passed down through multiple generations. And cornbread is definitely one of those recipes that becomes altered and changed as it passes from hand to hand. Some people prefer more butter, while others like to bulk up the cornmeal content. Whatever the personal preference, these recipes definitely change and improve over time.

But one of the biggest secrets to getting perfect cornbread isn’t that you alter the ingredients. Rather, it’s all in the preparation. As such, before you get down on your cornbread for not tasting like your grandmother’s, make sure that you have the right baking pan. A cast iron cornbread pan is essential for getting that melt in your mouth texture that makes homemade cornbread so irresistible. Also make sure that you keep a close eye on the pan. It should be removed from the oven when the top turns golden brown. If left too long, the bread can become hard on the edges.

There’s nothing better than cornbread on a cold day. It’s the perfect addition to any picnic, buffet, or barbeque dinner. And if you really want to experience cornbread right, you must never make anything from the box. Rather, try this recipe for southern cornbread. The crucial elements are the fresh and natural ingredients as well as the cast iron pan. Don’t scrimp on any element, and you’re sure to be pleased with this recipe. Also, if you’re pleased with these results, don’t forget to search out other recipes that make use of cast iron pans. You (and your taste buds) won’t be sorry!

~ Preheat oven (450 F)
~ Put 4 tablespoons shortening in pan/skillet; place in oven
~ In large bowl: beat 1 egg, ½ teaspoon baking soda
~ Add 1 ¾ cup buttermilk
~ Stir in 2 cups self-rising cornmeal mix
~ Add 2 tablespoons of the melted shortening
~ Pour batter into skillet/pan
~ Bake 20-25 minutes, or until nicely browned

Ingredients:

¼ cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
½ tsp. baking soda
1 cup cornmeal
½ tsp. salt
1 cup flour

Directions:

Start by preheating your oven to 375 F, and then grease your cornbread pans (this amount of batter is enough to fill one or two).  Melt your butter in a large skillet, then remove from the heat and stir in the sugar and eggs.   Combine the buttermilk and baking soda and stir into the pan, then add the cornmeal, flour, and salt until it’s well blended with just a few lumps.   Once you’ve done this, pour your batter into the prepared cornbread pans.

Bake in a preheated oven for about 30-40 minutes, or until a fork inserted into the center comes out clean.

Cook cornbread just like grandma or mom used to make. Use a cast iron cornbread pan or skillet manufactured by Old Mountain. They are the industry leaders when it comes to cast iron pans,  and cooking skillet products of all kinds. They make some of the finest cookware available.

The iron skillets and pans from Old Mountain are functional pieces of kitchen equipment. They also double as a family heirloom. Make your own memories today by starting your own collection of iron skillets and pans that will be appreciated by future generations in your family. You’ll never have to worry about your cast iron getting worn out because cast iron can last for 100 years or more.