Uvalco Blog

There’s something about Fall that brings out the cook in us. Cool weather, football season and good hunting just makes us want to reach for the skillet. There’s a growing trend these days for cooking again in cast iron just like your grandmother used to do. Some of you may be lucky enough to have inherited a few pieces, which means they are perfectly seasoned and ready for one of our favorite recipes: skillet cornbread. We like ours sweet and moist, so here it is:

Ingredients:

1 stick (1/2 cup) butter

2/3 cup white sugar (if you don’t like it sweet, reduce to 2 tablespoons sugar)

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal (white or yellow)

1 cup all-purpose flour

1/2 teaspoon salt

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Put 2 tablespoons bacon drippings or oil into a 10” cast iron skillet and heat in oven.

2. Melt butter and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture . Fold in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

3. Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.

If you are not lucky enough to have a seasoned cast iron skillet, don’t despair! Uvalco has a full line of cast iron cookware, including seasoned skillets:

If you want to fancy-up your cornbread, try cooking it in one of our cast iron cornstick pans:

And if you want to marry that cornbread with a good stew or a jumpin’ jambalaya, then pick up our 11-quart jambalaya pot:

We guarantee years of good cooking in all our cast iron pots and pans!