Wednesday, January 12, 2011

Black Iron Skillet Cornbread

The ol' Griswold skillet, greased up real good wit bacon fat & heated up in a hot 400* oven ... then cornbread batter poured in it & baked about 20 minutes.

Getting the skillet HOT first is what creates dat nice crust on the bottom & sides of the cornbread ... the bacon fat is what makes it taste good!

Warm cornbread all slathered up wit sweet butter & drizzled wit some dat good Steens molasses ... perfect go-with fer a bowl of dem ham & beans.

1 comment:

Anonymous said...

John, you have got my attention. Stayin warm? This 5 below stuff has gots to go.