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.

Country Fried Chicken and Gravy

Country Fried Chicken and Gravy 

 

 

 

 

 

 

 

 

 

 

Oh, the memories some meals bring back as if it were yesterday. Is there anyone on the planet that doesn’t love country fried chicken with gravy.  I grew up on this old time favorite and make it whenever I want true comfort food.  Pair it with creamy mashed potatoes and green beans or any other side dish.  I made mine today with a cheesy hash brown casserole and super sweet carrots just like Cracker Barrel.  Comfort food doesn’t get any better.  

Country Fried Chicken and Gravy

2-4 boneless chicken breasts 

2 sleeves finely crushed saltine crackers 

1 teaspoon black pepper 

1/2 teaspoon paprika 

1/2 teaspoon onion powder 

1 cup buttermilk 

3/4 -1 cup vegetable oil for frying 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine crushed saltine crackers, black pepper, paprika and onion powder in a shallow bowl or pie pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour your buttermilk in another bowl and let it sit for an hour. 

 

 

 

 

 

 

 

 

 

 

If the chicken breasts are thick, slice each one in half, lengthwise. Put them into a Ziploc bag and using a rolling pin pound them until they are thinner.

Pick up each chicken breast letting the excess buttermilk drain off.  Then add the chicken breasts directly into the saltine cracker mixture. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottomed skillet (or cast-iron skillet), heat oil over medium-high heat. Carefully place the chicken breasts in the oil and cook for about 4-5 minutes per side or until the chicken has reached an internal temperature of 165°F and the coating is golden brown. 

 

 

 

 

 

 

 

 

 

 

 

 Remove chicken and drain on paper towel lined plate. Place cooked chicken in warm oven (about 200-degrees) to keep warm until the you’ve made your gravy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

White Milk Gravy

 

1/4 cup reserved pan drippings 

1/3 all-purpose flour 

2 cups whole milk or half and half

Salt and pepper, to taste 

 

 

 

 

 

 

 

 

 

 

 

 

Pour off all but 2 tablespoons drippings in skillet, and heat over medium-high heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Slowly whisk in milk, and cook, whisking frequently, until thickened, 8 to 10 minutes. Whisk in pepper and salt. Serve immediately with fried chicken.

 

NOTES: 

You can marinate the chicken in buttermilk for up to 8 hours if you have the time!

If you don’t have buttermilk, make your own with whole milk and 1 tablespoon lemon juice).

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.