Thoughtsfromovertherainbow: seasoning a skillet

Michael is our gracious hostess for this weekly event. Whether she's cooking or "doctoring" food from the grocery store she always has wonderful ideas and beautiful photographs. Click on the Foodie Friday button to visit her and the list of those participating this week. If you've been making your moma's moma's cornbread for years and are happy with it you can just go ahead and click. But if you think yours could use a little tweaking or Heaven forbid you've never made cornbread at all, keep reading!

The most important requirement is a well-seasoned black iron skillet. Now a good skillet is a little like money: the easiest way to get it is to inherit it. But do not despair if you don't have one. It will require a little time, but you can have one. Then YOUR children can fight over it! New cast iron skillets don't come that wonderful rich black color. The new one will be gray looking. Wash the new skillet to remove any film. Using a paper towel, coat the skillet generously with vegetable oil, lard, or bacon grease. Place the coated skillet in a preheated oven of about 250-350 degrees. Just leave it in the oven for about two hours. The purpose is to allow the oil to seap into the pores of the cast iron. This should get you started and the skillet will improve with use and time. Remember, never wash it with anything harsher than a cloth and mild dish liquid and always dry it thoroughly.

To make the cornbread mix 1 cup of white cornmeal, 1 tablespoon flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir in 1 cup of buttermilk, 1 egg, and 1 tablespoon vegetable oil. Now this is the important part: heat about 2 tablespoon of vegetable oil in the skillet to just sizzling on top of the stove. Pour the batter into the sizzling oil This is what makes a crispy crust! Bake at 425 degrees about 20-25 minutes.