Southern Skillet Cornbread

 

 

 

 

 

 

 

 

 

 

 

I grew up in a southern home with a Mom that cooked southern food and a Dad that couldn’t get enough of it. When Mom made soup beans and fried potatoes or green beans and ham, we could count on their being cornbread.  Not just any corn bread, southern cornbread made in a cast iron skillet.  Always crunchy on the outside and moist and tender on the inside. Just plain delicious! 

 

 

 

 

 

 

 

 

 

Southern Skillet Cornbread

2 cups self-rising cornmeal (not just cornmeal, use self-rising)

2 eggs or 1 extra large egg

2 tablespoons vegetable oil  or bacon grease or lard

2 tablespoons butter + 2 tablespoons oil for cast iron skillet

1 3/4 cups buttermilk

2/3 cup of granulated sugar (optional if you like sweet cornbread)

 

Preheat the oven to 400 degrees.

If you are using cast iron:  place the butter and oil in the bottom of a 9″ skillet and place over medium high heat on your stove top while you make the batter. You want the pan sizzling hot when you pour in your batter.

 

 

 

 

 

 

 

 

 

 

 

Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.  Mix until combined.

 

 

 

 

 

 

 

 

 

 

Drop a small amount of batter into your skillet. If it sizzles,  you’re ready to pour your batter into the skillet. You can go as high as one inch from the top of the pan. The hotter the pan, the better the crust.

 

 

 

 

Transfer the skillet from the stove top to the hot oven.  Bake 25-30 minutes or until golden brown and set.  

 

 

 

 

 

 

 

 

 

 

 

 The outside edges will pull away from the sides and be crispy when done.

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Coconut Doughnuts!

 Coconut Doughnuts! 

I love making my own doughnuts.  I know..... it's so easy just to stop at the Dunkin' Donuts  and grab a dozen...but there is nothing like warm fresh doughnuts.  I love that I can start with the basics and make any kind I want too.  And it's so easy to start with the basics when you just pop open a can of biscuits!   Just as easy as picking up a dozen!

Coconut Doughnuts! 

1 can Pillsbury Grands Homestyle Butter Tastin’ biscuits. 

Vegetable oil for frying (32 oz)

2 tablespoons butter

1 teaspoon vanilla extract

2 teaspoons hot water or use whole milk

2 cups powdered sugar 

3 cups of sweetened flaked coconut

In a heavy-bottomed skillet with high sides, or in a large Dutch oven, heat the oil on medium heat. When a water droplet dropped into the oil sizzles, the oil is ready.

Unwrap the package of biscuits and separate them. Gently press down on the biscuits to very lightly flatten and cut out the center with a small biscuit cutter, a shot glass or something similar; set the doughnut holes aside. 

Fry 4 doughnuts at a time in the hot oil, about 2 minutes per side. Once they are a light golden color, flip and fry the remaining side for about 2 more minutes or until lightly golden. Watch closely, because they tend to brown very quickly.

Drain the doughnuts onto a paper towel-lined plate or a cooling rack. Continue frying the doughnuts and doughnut holes in batches.

Meanwhile, in a small saucepan, combine the butter, vanilla, hot water and powdered sugar until melted and smooth. Mixture should be somewhat thin. If necessary, add more water.  Spread out coconut on a plate.

Dip the tops of the freshly fried doughnuts into the glaze mixture and pull up; place the glazed doughnuts glazed-side up onto a wire rack.  The glaze will drip down to the bottom of the doughnuts, almost completely coating it. 

Immediately dip the glazed doughnuts in the flaked coconut and serve!

Oh Yum!

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White Chocolate Blueberry Pancakes

 White Chocolate Blueberry Pancakes

 

 

 

 

 

 

 

 

 

 

 

 

I love blueberry pancakes.  But I especially love that extra little touch of white chocolate that gives them a whole new meaning.  Makes them special. Easy to make and slightly decadent!  

 

White Chocolate Blueberry Pancakes

 

2 cups all-purpose flour 

1 teaspoon baking soda 

1/4 cup sugar 

2 eggs 

2 tablespoons oil 

1 1/2 cup whole milk 

1/2 cup white chocolate chips 

1/2 cup blueberries 

 

Preheat pan or griddle. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, mix together the flour, baking powder and sugar. 

Gradually add in eggs. Then add the milk and the oil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using 1/3 cup measure out pancakes pouring into pan or onto the hot griddle.  Add the white chocolate chips and blueberries on top of each pancake. 

 

 

 

 

 

 

They are ready to flip when bubbles come up to the surface and the edges are turning golden brown. Flip and cook for another 2 minutes. Add a few more chips and blueberries on top and serve with your favorite syrup and ENJOY! 

 

 

 

Photography is the property of and copyrighted to Welcome Home.