Corn Bread for Supper

We made cornbread the old fashioned way tonight (ok, maybe its the hill-billy way).

You use a well seasoned cast iron pan and you put your corn bread batter in there.

This batter had: jiffy corn bread mix, eggs, creamed corn, a bit of whole milk, and some shredded cheddar cheese.

Here is the batter cooking in the pan, edges are cooking faster than interior, as expected.

We have two spatulas that we used to flip the bread. Its tricky but we did it without splitting the bread!! Woo hoo.. thats usually how it fails.


Here is the bread, done and cut to show the crumb.


An even closer look at the crumb and corn kernals.

YUMMMMM.

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