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Tag: Family Recipes

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

1 1/4 C. coarsely ground cornmeal
3/4 C. all-purpose flour
1/4 C. granulated sugar
1 tsp. kosher salt
2 tsp. baking powder
1/2 tsp. baking soda
1/3 C. whole milk
1 C. buttermilk
2 eggs, lightly beaten
8 T. unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 T. for the skillet later on. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

TV Snack Mix

TV Snack Mix

TV Snack Mix

 

1 ½ C. Kix Cereal

1 C. Wheat Chex

1 C. Oyster Crackers

½ C. Roasted Whole Peanuts or coarsely chopped Peanuts

1/3 C. unsalted Butter

3 T. Worcestershire sauce

l tsp. ground coriander

l tsp. powdered mustard

l tsp. sweet Hungarian paprika

l tsp. kosher salt or flaky or coarse sea salt

 

Preheat the oven to 3OO°F. Combine the Kix, Wheat Chex, oyster crackers, and peanuts in a large bowl. Melt the butter in a small saucepan, then stir in the Worcestershire sauce, ground coriander, powdered mustard, paprika, and salt. Drizzle the seasoned butter over the cereal mixture and toss well to evenly mix.   Scatter the mixture in a rimmed baking sheet. Bake until aromatic and toasty, 30 to 40 minutes, stirring occasionally. Set aside to 200I, then transfer to a serving bowl, or store in an airtight container for up to 3 days.