I have been cooking, but I either seem to make something that's not novel enough to post about or I forget to take a picture. Which leads me to cornbread... I made this so I could make Farm Boy's mother's chicken and dressing. The dressing turned out pretty good (I think it would have met her expectations), but I forgot to take a picture. I did, however, get a picture of the cornbread and since it's a recipe I really like, I'm sharing it so I can say I've posted something.
I always make the Canary Corn Sticks recipe from the 1950 Betty Crocker's Picture Cook Book, but I bake it in a cast iron skillet instead of a corn stick pan. The key is to heat the skillet beforehand in the oven, then throw in a couple tablespoons of butter to melt. When the butter is sizzling, add the cornbread batter and pop it back in the oven. This gives the cornbread a great crust, especially where the butter oozes over the top of the batter around the edges.
|That is some buttery goodness around the edge of the pan
Most of this cornbread went into the dressing recipe, but we did have a couple pieces left. The next morning they were sliced in half and toasted on the griddle, then drizzled with maple syrup. Leftover cornbread makes for a mighty fine breakfast.
Cornbread (Printable Recipe)
from the 1950 Betty Crocker's Picture Cook Book recipe, Canary Corn SticksIngredients