My recent foray to an estate sale yielded these beauties:
All these needed was a little TLC to make them as good as new. (You can never really wear out iron skillets and bake-ware.)
Aren’t the corn bread skillets and muffin pans cute? My mom had some just like these, and they inspired me to bake a pan of MawMaw’s old-fashioned Southern corn bread.
Here’s how you make it:
MawMaw’s Southern Corn Bread
Yield: one 9″ skillet loaf or one dozen muffins
1 cup corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 cup milk
2 beaten eggs
1/4 cup vegetable oil
Preheat oven to 425 degrees. Grease pan with oil or butter.
Sift together the dry ingredients. Blend in the wet ingredients and stir until it has the consistency of a mealy cake batter.
Pour into greased pan(s).
Bake for 18-20 minutes for muffins, 20-25 minutes for a loaf, until golden in color.
Gently cut slices or muffins and lift out of the pan.
Corn bread tastes really yummy with red beans and rice and greens. Or with a cup of coffee for breakfast. Freezes well, too, if you have leftovers (which you probably won’t).
Here’s wishing all of my friends a wonderful rest of the week!
I’ve always wanted to tey making cornbread Stacy, so here’s another recipe of yours (and Maw Maw’s) that I will be printing out. 🙂
MawMaw is smiling right now, I am sure. ❤
Thank you so much for your visit….It’s great to meet you….Looks like you hit a real bargain with your iron skillets and the cornbread looks delicious….I haven’t made any in a while but you have inspired me to get out the skillet….
I hope you do, Nancy! Nothing like a good loaf of cornbread. ❤
Garden Of Daisies said:
Ooooh, wonderful find! I need to get myself a new cast iron skillet. When I was younger I didn’t know how to take care of it properly and when it got rusty and sent it off to goodwill. Now I know better. Cornbread is my son’s favorite!! I’ll have to make some while he is here for spring break.
Oh, I wish you hadn’t gotten rid of your iron skillet – a little rust is easy to remove! Anyway, hope you make your son happy with a loaf! ❤
El Guapo said:
I’ve never been a big fan of cornbread, but I’ve enjoyed your recipes so far, so maybe I’ll give these a try.
Can’t go wrong with cast iron skillets!
It’s ok if you don’t like cornbread, Guap. Blackberry season is coming up. You like blackberries, right? ❤
I have the skillets, but not the other pans or the griddle; lucky, lucky you! I was wanting a very small skillet like the one my Mum uses for just one or two eggs in the morning (but which is promised to one of my sisters). One day I was getting a ride home from work with a friend and as we walked through an alley on the way to her car, I spied three skillets on the ground beside a dumpster! You can bet they didn’t stay there! I’m sure they are delighted to have a new, loving home (and I bet yours are, too!!). ~ Linne
I find it difficult to believe that anyone would even get ride of iron cookware! In the stores they are $20-25 apiece. I got all of those for $19! ❤
Oh my, it went back to the wrong one again… Now you can click me!
That’s great – makes it easier, but I would visit anyway! ❤
Yummy recipes; all three of them! Thank you ever so much for those. Corn bread is very healthy too.
Hugs to you,
I agree Mariette. And every time I bake a loaf or two, I think of MawMaw. Brings back fond memories. ❤
My fave is cornbread in milk with a spoon of sugar for breakfast… Then again, it is how I like rice, too. xxx
Oh yes, I like it like that, too. My husband’s family called cornbread with milk and sugar “coush-coush.” ❤