As far back as I can remember the only time our family ever ate cornbread was when my mom had leftover ham that she turned into stove-top ham ‘n beans. It was only a few times a year but every single time it was like having a special treat on the table.
The tradition hasn’t changed now that I’m cooking for my own family. So when a very generous gift from Land O Lakes arrived last week I knew it deserved a special recipe. I’ve spent countless hours fawning over Le Creuset cookware but haven’t taken the plunge into buying any yet. After using this cast iron skillet, that’s about to change. While I’m not a big fan of the orange color since my kitchen is all red (I’m OCD matchy-matchy too) I’m not looking a gift horse in the mouth. Color aside, it’s the nicest cast iron cookware I’ve ever used.
This 10-1/4 inch skillet was the perfect size for skillet cornbread to go along with our ham, beans and cabbage dinner.
Ditching the cornbread box mix wasn’t hard. There’s only a few ingredients to making cornbread and I love the addition of creamed corn in Alton Brown’s recipe (Food Network Chef). I was careful not to over-bake it but did feel like the cornbread was a little more dry than I like. When I make this recipe again I think I’ll cut the buttermilk by half and add an extra half cup of the creamed corn. I’ve read that reducing the milk and increasing the creamed corn makes cornbread more moist. I’ll test that idea out very soon!