January 29, 2009

Tammy's Cornbread Recipe

Thursday morning and the kids are in school. WOOOHOOOO!! Work, errands, and life to do today after 2 days of no school and ice everywhere.

The sunshine feels so good.

Rob and I volunteered to teach the two year olds are our church on Sunday mornings for a semester. I haven't taught two year olds since my kids were little. Rob has never taught a children's class before. I have loved it, and Rob has too. The Sundays have consisted of between 12 and 22 kids. It has been a very rewarding experience to get back with the little kids, they are so cute and fun, such pure little hearts.

Tomorrow is the first day of Esther in the Friday morning class. We are meeting in the Campus Room #119, f.y.i. for all y'all out there. Great study, can't wait to get this next group of women together and get into the Word together.

One type of food that I never really ate before moving to Texas was cornbread. And let me just tell you there are many different ways to make it. I have taken some of my Nana's tricks, along with a delicious recipe from my MIL and tweaked it into my own.

Tammy's Cornbread Recipe

To make it taste as good as it possibly can, a cast iron skillet is a must have. I use my 11 or 12" skillet.

2 boxes of Jiffy Cornbread Mix - I use Jiffy because my Nana used Jiffy which makes it the best. But she used it because it is a sweet cornbread mix.

Add 2/3 Cups Milk
2 eggs
1 small can creamed corn
1 small can corn niblets
1-2 cups of grated cheese (cheddar or colby jack)
1/2 cup chopped jalepeno's, or chopped green chille, or chopped green onion

Mix all up together. Let this mixture set for a couple of minutes to rest.

In the meantime put about 2 tablespoons real butter in your cast iron skillet and put it in your 425 degree preaheated oven. You will want to double check that temp. with what the Jiffy Box says and go with the box.

Once butter is melted take cast iron skillet out of oven and pour rested batter in skillet. Put back in oven and cook until brown on top. Takes about 20-25 minutes. Once brown then pull out of the oven and serve with warm butter, or as Paula Dean calls is Buttuh.

In Texas we serve cornbread with bar-b-que, soup, stews, black eyed peas, a bowl of beans.....

Some older folks might even pour milk over it in the morning and make cornmush, but I haven't fallen in love with it that much yet!

3 comments:

Brandi said...

I just want to tell you and Rob thanks for teaching Mattie May's class. She looks forward to Bible class every week. You are doing a great job!

This cornbread recipe is pretty close to what I use. Try layering some ground beef in the middle of the mixture some time. It makes for a great, quick meal.

Vanessa said...

We're are open to "testing out" any new recipes you might want to try. : )

Amber Joy said...

Tammy, I LOVE LOVE cornbread and milk... Learned it from my daddy.
My mother-in-law has also taught me how to make cornbread cakes. I can't recall her Alabama title for these, but take your plain recipe (or sweet Jiffy which is what my mother and I always use, too) and fry it like a pancake in a skillet on the stove with a little oil. Yummy.