Coast Cooking

Coast Cooking: Cast iron cornbread

Cast iron cookware may seem old school to many in today's age of non-stick and aluminum pots and pans, but I actually prefer cast iron cookware.  

I have a frying pan that was passed down from my great grandmother to my kitchen, and it is still a great pan. Cast iron cooks evenly and holds heat well. If you keep it seasoned properly, almost nothing will stick to it, and it will last forever.

Cast iron cooks well, but some folks are using cast iron cookware for their decorative appeal as well. If you visit Chef Kelly English's new restaurant at Harrah's in Biloxi, the Magnolia House, you will see he not only uses them to cook in, but also serves in them. It’s a pretty cool idea.

My favorite recipe that calls for cast iron cookware is cornbread. Do it right and if you have a little butter and a cup or so of cooked beans, you have got it made. 


1 small cast iron skillet

Bacon drippings

3/4 cup self rising flour

3/4 cup corn meal

1/4 cup sugar

3/4 teaspoon salt

3 tablespoons baking powder

2 eggs

1 cup buttermilk

Pre-heat oven to 350 f. Mix the dry ingredients, then add in the eggs and buttermilk, mix again. Add the bacon drippings to the cast iron pan, heat to smoking, carefully pour in the mixture, it will sizzle and fuss, the bake for about 20 minutes. Serve hot or crumble into a glass of buttermilk cold.