In a continuing tribute to Mother’s Day, I share with you today my all-time favorite hand-me-down and kitchen tool, my iron skillet.
Every good Southern cook owns an iron skillet. Even if you are not Southern, you should buy one and fool people into believing you cook as well as old ladies below the Mason-Dixon line. They will thank you.
Trust me on this one.
This iron skillet was my mom’s and is the one thing that I’ve told her I would NOT return should she miraculously be able to live by herself again. (I’m safe here—and kidding, I promise.)
For 60 years, this pan has been faithfully producing the best cornbread in America, gumbo, fried chicken, stir-fry, roasted potatoes, and countless other delicacies.
It is the original non-stick pan and doesn’t have to be molly-coddled with plastic spatulas, the bane of my existence. The only thing is doesn’t like is to be put in the dishwasher, but a swipe with a dishcloth or a brillo pad and a good rub with a dry cloth makes it happy and ready for the next meal.
So without further ado, here’s one of my favorite iron skillet recipes.
1 cup self-rising corn meal
1/2 cup flour
1 stick butter
1 cup buttermilk
Heat oven to 350*. Put the stick of butter in the skillet and let it melt in the oven. Mix other ingredients in a small bowl and add melted butter, but don’t scrape out the pan. (Now your skillet is greased and ready to go; isn’t that clever?) Bake 25-30 minutes. Serve hot.
Yum. Notice there is no sugar in this recipe; that is a sacrilege. This cornbread doesn’t need sugar, thankyouverymuch.
What is your go-to kitchen item? Be blessed today and happy cooking.
Linking this up on Tasty Tuesday.