A well-seasoned cast-iron skillet or Dutch oven is a must for golden brown crust, while hot turn the cornbread onto a plate, leave it bottom side up to preserve its crunchy texture.
1 cup Yellow Cornmeal
1/2 cup All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tsp Sugar (optional)
1 cup Buttermilk
1/4 cup Bacon Drippings, Corn Oil or Melted Butter
2 Large Eggs
Grease a 10 inch Dutch oven and set on 4 or 5 charcoals and ring lid all the way around with charcoals to preheat. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot Dutch and put on preheated lid. Rotate 45º on coals to even out the hot spots on the bottom. Bake 20 to 25 minutes or until golden brown or use the smell test. Remove from Dutch oven and serve.
Grease a 10 inch cast-iron skillet and put in oven while it preheats to 400º. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot skillet. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from skillet and serve.
If it’s not cooked in a cast iron skillet it’s not Southern. I have a cast iron skillet dedicated to nothing but Cornbread.
My dad would make this on our weekend camping trips. We called it “Potluck Stew” as it was different every time we had it.
2 lb Beef, cubed (stew meat)
1/4 cup flour
3 pkg Gravy Mix (Beef or Mushroom)
6 Medium Potatoes, cubed
5-6 Carrots, sliced 1/2″ long
2-3 Celery Stalks, sliced 1/2″ long
2 Medium Onions, cut chunky
2 Bell Peppers, cut chunky
1/4 cup Vegetable Oil
1 Bay Leaf
1/4″ tsp Dried Parsley
Salt & Pepper (to taste)
1 pkg Biscuits
Toss the meat in flour to cover. Heat oil in a 12” Dutch oven, add onions, peppers and meat. Cook until meat is browned. Add remaining ingredients, except gravy mix. Mix gravy mix with water per the directions and pour over meat and vegetables. Add more water to almost cover everything, if needed. Lay biscuits out over the stew. Cover and cook until celery and carrots are fork tender.
This dish is very versatile, leave off the biscuits and add spuds, peas, beans or what ever you have in the cooler or fridge. The biscuits can be bake in another Dutch oven, got to have bread for sopping up all the gravy.
Serves about 6 – 8