A piping hot pan of cornbread, fresh from the oven, elevates any simple meal. You can grill a piece of meat, steam some veggies and load up the plate with hot, buttered cornbread and get nothing but smiles from your family.
A simple pot of beans, chili, or even vegetable beef soup become a filling meal with plenty of cornbread on the side. Cornbread is ready to cook just as soon as you get an oven heated. It bakes quickly so it’s great for weeknight suppers.
There are a million cornbread recipes on the Internet. I love White Lily cornbread mix and I just use the recipe on the back of the package. Many of them call for shortening and we don’t use it in our home. I just substitute butter. I also often substitute soy, almond, or coconut milk for regular or buttermilk in the recipe.
I heat the cast iron skillet in the oven (set at the temperature given in the recipe of your choice) for about ten minutes and then toss in the amount of butter required and close the oven door. I give it just a minute and then take the skillet out of the oven, swirl the butter around the pan to coat it and dump the melted butter into the batter. I give the batter a quick stir and pour it into the hot skillet. It goes back into the oven for the required baking time. The crust comes out crispy and buttery – absolutely delicious.