Delicious Skillet Corn Bread goes well with any soup.
Last week I was sick with cold and on top of it I was dealing with moving to a new house. So my Thanksgiving time was went towards unpacking and arranging my house. Now I am fine get back to routine, even though some of my stuff is still some are in boxes. I need to sort out that stuff, and it will take some time. I will do it gradually. My daughter has started going to new school, and currently I am dropping her at school in car. They told me they would assign the bus next week. Then I will get some free time. My son is also looking forward to joining a new school.
I made this skillet corn bread today. Yes it was the recipe for baking partners challenge. For the last few days, weather was gloomy and rainy; today I saw some sunshine so decide to make this skillet corn bread.
Skillet corn bread was baking partners challenge for last month and suggested by my friend Suja of Kitchen Corner Try It. She has given two recipe one with cheese and jalapenos and other with molasses. I don’t want to try sweet one as hubby will not touch it. So I made the jalapenos version with green chili as I am out of Jalapenos. When I read about of the history of corn bread, I came to know the first corn bread did not have any other flour but just cornmeal, salt, hot water and some lard. The New England version has sweetener in it, while the Southern United states version is devoid of any sugar. However in this recipe I added a little brown sugar to bring out the sweetness of corn. I used creamed corn instead of fresh corn. I also used buttermilk, milk and leavener like baking powder. I used sharp cheddar cheese which makes it more delicious and rich.
This recipe is so easy to make, just mix the dry ingredients in one pan and other mix all the wet ingredients then mix together and bake it in a heated cast iron skillet. I have only one 8 inch skillet, so used that one along with small 4 inch cake pan. Once it is baked until sides are browned well and leave the pan, remove from the oven. It is delicious and goes well with soup of your choice. We tried eating as such. Give it try you will like it.
Here comes the recipe. Make sure to take a look at other baking partner’s version also. If you want to join next month please leave me an e-mail.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.