Summertime. If you are a teacher, parent or child, this is the time of year that always seems to get away from us all too quickly. The weather is hopefully great and without natural disaster. Vacation is embraced and flexible. It’s the time of year that encourages people to get together more often in the form of BBQs. By the time Labor Day rolls around, you might have had your fill of burgers and look forward to the pumpkin flavored items of the fall or the soups and stews of the cooler weather.
Summer is quickly escaping us, so it was time to make corn bread. It can be made in the oven or on the BBQ. The best way is in an iron skillet. The iron skillet is one of the most under appreciated kitchen tool. I think because it cannot be placed in the dishwasher and takes some maintenance. Once you get past those minor details, it’s a wonderful tool. I was once told in a cooking class that an iron skillet actually imparts iron into your food. I haven’t researched it, but I’ll embrace that idea.
Betty Twist: Would be awesome with shredded cheese or finely diced jalapeno pepper.
Summer Corn Bread Adapted from Better Homes & Gardens New Cookbook, 12th edition
1 cup all-purpose flour
3/4 cup cornmeal
3 tablespoons of sugar
2 1/2 teaspoons of baking powder
3/4 teaspoon salt
1 tablespoon of butter
2 eggs beaten
1 cup of whole milk
1/4 cup melted butter (or oil)
- Preheat oven to 400 degrees and place skillet in oven.
- Mix flour, cornmeal, baking powder, and salt together in a bowl.
- Take the wet ingredients (except for the 1
tablespoon of butter and add them into the dry ingredients and mix lightly. Stir is about 10 times and leave it alone. It’s ok if it is a little lumpy.
- Leave the batter for 10 minutes.
- Take the skillet (while wearing a thick oven glove) out of the oven and place the butter in the hot skillet and keep the butter moving. Once the butter is mostly melted and has coated the sides, dump the batter into the skillet.
- Bake for 18-20 minutes (depending on your oven and size skillet you are using)
- Serve warm.
- If you want it with more corn add approximately 1/2 cup frozen corn.
- This can be used to make corn muffins as well.
- If there are left overs, you can use this to make a corn bread based stuffing.