Granny's Skillet & Skillet Cornbread

Monday, October 25, 2010

My dear Grandmother would have celebrated her 92nd birthday this last week -- if she was still with us. She went home to be with the Lord almost 18 years ago. I will always miss her very much! Grandpa joined her the following year and when their home was cleared out and readied to sell, I was able to take a couple things. One was my Grandma's rocker and the other was her old cast iron skillet. I treasure both, but most especially the skillet. I use it several times a week and each time I grip it's handle, I know I am griping where her hands griped uncountable times. That gives me comfort.


One of Grandma's favorites was always cornbread and buttermilk. I found myself wanting to bake some in her skillet over the weekend...so I did. Not a better cast iron dish than cornbread. And perfect with soup for a soul satisfying supper!



Skillet Cornbread
(Printable Version)

1 cup all-purpose flour
1 cup white or yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/3 cup butter, melted
2 eggs, beaten
1 tablespoon butter

Heat oven to 400°F. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in medium bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened. Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet (2 to 4 minutes). Immediately pour batter into pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Sharing at Lisa's Tempt My Tummy Tuesday, Michael Lee's Foodie Friday AND Laurie's Favorite Things! BIG thanks to these lovely gals who graciously host these events each week!

28 comments:

  1. Julie Harward said...:

    Our ancestors are so dear to our hearts aren't they? I love this story and the recipe, thanks for sharing it! :D

  1. Cathy said...:

    Yum, your timing is perfect, Gail. I just made a big pot of chili and this will be perfect with it. Thanks. How wonderful to have your grandmother's skillet. What a treasure.

  1. Gail, I'm new to CI but I've been making corn bread in it for over a year now and it's the best! Love that you have your Grannies:@)

  1. One of my very favorite foods in the whole world...cornbread. Both my parents are from Texas and I grew up on cornbread and pinto beans.

  1. farmlady said...:

    Thank you for the cold weather recipe. I will make it this week with some soup. I have a new cast iron pan that is seasoned and waiting for something wonderful. This cornbread will be just what it needs.
    Your grandma would be proud of you....

  1. Gail, I think the food in your gradmother's skillet must taste better. What a treasure.
    I am a cornbread lover and especially when done in a cast iron skillet.
    And I am so happy to see you use white cornmeal, I think it tastes so much better!
    What a great recipe!
    Yvonne

  1. Brenda said...:

    My grandmother just celebrated her 90th BD and she is so dear to all of us. She taught me how to cook. This recipe looks delicious.

  1. Anita said...:

    Oh yes, there is nothing like cornbread in an iron skillet! Yours looks great!! And there is nothing like using something that connects you to someone.

  1. Hi Girlfriend...

    Ohhh...this post brought back so many fond memories to me...of my own dear grandma and her sweet cooking and her cast iron skillet! Thank you, Gail! I love cornbread and I fix it fairly often...but must admit that I have never baked it in a cast iron skillet. I don't even own one...I know, I know...heaven forbid! wink! Thanks for sharing your recipe with us, my friend...it looks and sounds really good!

    Loved having you stop in for a visit today, my friend! You always brighten my days with your sweet, sweet notes! Thank you, Darlin'!

    Warmest autumn wishes,
    Chari @Happy To Design

  1. Debbie said...:

    I relate so well to the love of Grandma's things. You're right that you feel as if your hands are on hers as you use them. We have an adundance, but I do NOT have her cast iron skillet. My mom has it.

    I'm making cornbread today. I sure wish I had her old skillet to do it in.

  1. Jennifer said...:

    I've always wanted to try cornbread in a skillet but never have...you may be my motivation today!
    I love that you have your grandmother's cast iron...very neat. The older I get the more I appreciate that kind of stuff.
    Thanks for stopping by and checking out my Pumpkin Pie Dip.
    I'm off to discover more of what is on your blog...

  1. I have my Mom's cast iron pot and I just love it. I am making your cornbread today!
    hugs,
    Donna

  1. What a great story and a great post! I have always wished I would've had a cast iron skillet handed down to me... so I'm sure to keep seasoning and using mine, to hopefully pass along to my daughter! :) Have a great day.

  1. I have been thinking about getting a cast iron skillet. That cornbread looks yummy. I love homemade cornbread.

  1. Pat said...:

    Looks so good! This is very close to my recipe. I use J's mother's old iron skillet.

  1. Olive Cooper said...:

    Hi Gail, Cast iron is the only way to go with corn bread. I never use a recipe but I heat my pan first. Hot pan and cool batter=crispy corn bread. Thanks bunches for visiting me. I am your new follower. hugs♥olive

  1. Sharyl said...:

    This brought a tear to my eye and a smile to my face, I lost my dear Gma in Feb and she was 93. She taught me much of what I know in the kitchen and spent so much time teaching me her secrets. She never used a cast iron pan that I remember, but I treasure her tupperware from the 70's that she gave me-- in it's orange, mustard yellow and olive green colors. Can't wait to try this recipe in the cast iron skillet that I will leave my children!!

  1. Yum! This sounds delish! Love cornbread!

  1. Hello Gail, what sweet sentiments regarding your grandmother and grandfather.

    I, too, have a favored cast iron skillet which was passed down to me. Being a "foodie" who cooks A LOT, I can honestly say if I could have only ONE pan in my kitchen, there is no question which one I would keep. I could part with all of the Le Creuset and the All Clad, but I could not part with the good, well-seasoned, solid cast iron pan. On the cooktop, in the oven, (or on the campfire), it is the best!

    My gosh your cornbread makes me hungry just to look at it... YUM!

    Thank you so much for all that you share, in such a beautiful and serene way.

    Blessings to you and your family, ~m. xo.

  1. Ummmmmm. I love cornbread! And I remember sitting in the kitchen with my dear grandpa, drinking buttermilk. :-) Good memories.

  1. How special to have your grandmother's cast iron pan and to cook with it at least twice a week. That must mean she is always clost to you. Lovely recipe. I have never cooked corn bread in a skillet. Joni

  1. yum skillet cornbread is the best love the picture of the skillets too!

  1. Gail, I can tell by your writing how much your grandparents and that treasured skillet mean to you. It's a connection to that love that makes that skillet special and I'm sure each time you use it they are in your thoughts.

    I love those old recipes and cornbread is a favorite here as well.

  1. Jane said...:

    Yummy! As far as I'm concerned, there's just no other way to bake cornbread other than in a skillet.

  1. Country Gal said...:

    What a sweet memory! I have my Grandma's quilt/sewing box. It's a priceless reminder of her.

  1. ButterYum said...:

    Cornbread in an iron skillet is my favorite way to make it. My husband's grandmother gave me the most wonderful tiny cast iron pan years ago. She used it to make egg sandwiches and it has a finish that is as smooth as glass. My newer iron pans aren't as smooth, but I do love to use them.

    :)
    ButterYum

  1. Oh Gail, I love the way you described gripping the handle that your grandmother's hand had griped. I have my grandmother's cast iron skillet that was passed down to my mother and now me, and I too always think of both of them when I use that skillet. Thank you for sharing her corn bread recipe. You are so right - a cast iron skillet is the only thing to use for good corn bread. I'm going to try your g'mother's recipe. Thank you for linking this touching post to Favorite Things Sat. laurie

  1. What a treasure to have. Thanks for sharing the recipe.

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