Tonight my house smells incredible and my stomach is growling in great anticipation of my husband's arrival home from work so we can devour the dish that's been cooking for a few hours in the crockpot and the cornbread that's baking as I type. Here's the original post about these incredible Calico Beans.
And my instagram of it just now in the crockpot, happily bubbling away.
Okay, so I'll share with you my secret for quick and easy skillet cornbread when it's already 6:39pm on a school night and your husband is scheduled to get off of work within the next hour and you've realized you are out of cornmeal and didn't realize it until you've already got the oven preheated and calico beans in the crockpot and now it's really necessary to get some cornbread ready to go alongside the beans or else life just won't make any sense anymore and you just can't let that happen so you turn to the trusty mix that grandma used to use and you sigh in relief. It fills in the gaps, you see. In the bowl, in the stomach, in the menu…it's necessary.
Being the good little Southerner that I am, I always keep some of this on hand:
It keeps for 6-12 months on the pantry shelf and it's delicious and easy so on nights like these I don't have to panic. And look how beautiful the result is! Mmmm…
Quick & Easy Skillet Cornbread
Makes 6-8 Servings
2 8.5oz boxes of Jiffy corn muffin mix
2/3 cup of milk
2 tablespoons butter
Preheat oven to 425.
Mix together cornbread mix, milk and eggs. Place butter in a 12" cast iron skillet and put in preheated oven for about 3-4 minutes until butter is melted and hot. Scrape batter into cast iron skillet, listening for that telltale sizzle that means life is about to be good. Bake 20-25 minutes until golden on top. Cut into pieces and serve.
Not really a true "recipe" considering it's on the back of the box (for muffins anyway), but hey, it's what works for me on nights like these so maybe it can help one of you too. :) Now, if only my hubs would get home so we can EAT! Have a great night,