Sunday, December 31, 2006

Sizzlin' Skillet Cornbread

We were having leftover 16-bean ham and veggie soup for dinner last nite, so I figured I'd add something new to spruce it up - time to dig out Crescent Dragonwagon's Dairy Hollow House Soup & Bread Cookbook - a book I looooove and have dug out many times over the years (although mostly for this recipe). Usually I double the recipe and cook it in the 12-inch cast iron pan when we're having a bunch of friends together for chili (or it's my contribution to someone else's chili party). And usually when I do that I'll dump shredded cheddar on half the batter and stir it in, some cracked black pepper on part, and some diced jalapenos on part - makes for a fun variety to choose from.

However, it was just the two of us - and we had some funkier cheeses left from Thanksgiving appetizers, so I figured I could start using them up. I ended out cutting off chunks of three times (don't ask what - just that two were kinda stinky, and one was a smoked applewood cheese), dropping them in the Cuisinart, and shredding away. Ok, so maybe about 1 1/2 cups of cheese was a bit much for this 8- or 9-inch pan's worth of cornbread, and made it a bit "meaty" (could've had it be a meal by itself!), but it was really good! I think it really COULD have been a meal with some corn and jalapenos stirred in!

Sure did taste good!

Posted by Picasa


Peter said...

Crescent Dragonwagon is the best name EVER for an author. Totally. I don't actually have any of her cookbooks, mind you....

Jeph said...

It's a great book! I'm not as fond of her HUUUUUUGE Vegetarian Bible cookbook (I forget the real title, but I think my version is appropriate!)