What?!? What?!? Where?!? Where?!? Yes, that's correct! This is the first day of October! Can't be sure where September went. It certainly seemed to be in a big hurry to get there - wherever it was!
So, we have a brand new month, and here is a recipe for you. It is for our very favorite cornbread that I featured in the blog several days ago.
The recipe is one that came from Southern Living magazine in the very early 80's.
Preheat oven to 425 degrees F.
1/4 cup canola oil (measure this into the iron skillet, heat it in the oven, then swirl the oil around the
skillet to oil the sides before adding the oil to the cornbread batter)
2 cups cornmeal, plain, not self-rising or cornmeal mix
1 teaspoon soda
1/2 teaspoon salt
Mix dry ingredients together, then add:
2 eggs, lightly beaten
2 cups buttermilk
Mix all together, then add hot oil from the iron skillet that has been in the oven.
Pour batter into skillet, place in the oven, and bake for 20-25 minutes until golden brown.
What better way to welcome October than with a skillet of your favorite freshly baked cornbread?