Tri-Colored Cornbread and Lodge Logic Skillet

A while ago I received an email from Jenna, who works for KaTom Restaurant Supply saying she's really enjoyed reading my blog (thank you!) and wanted to see if I'd like to review one of their products.

Guess what I said? Of course! I chose Lodge Logic Skillet. It arrived a few weeks ago, and I was looking forward to testing it. Let me just say that it's incredibly heavy because it is made from cast iron. The best part of this product, for me, was that it came already seasoned. I did not have to oil it and then let it sit in the oven and repeat this step several times.

With the weather resembling fall, I decided to make cornbread: a perfect way to test my newly acquired piece of equipment. Of course (if you know me well enough) you would not expect me to bake the cornbread from scratch. That's what little packages of Jiffy are for!

Starting with a Jiffy mix, I added a few extra ingredients to make this Tri-Colored Cornbread.



Ingredients
1 Jiffy package
1 egg
1 mini hot red pepper, finely diced (see the photo of the pepper below. I'm not sure of its name, but it was super spicy! Thanks, Kenny!)
1/2 red pepper, diced
3 green scallions, thinly sliced
1/2 can corn
1/3 cup + 1/8 cup buttermilk (the directions called for milk, but I thought buttermilk would be more fun; also, I added another 1/8 cup of buttermilk because of the extra ingredients)


Directions

1. Preheat the oven according to directions on Jiffy package.

2. Mix all the ingredients together and let them stand for a few minutes before pouring the mixture into an oiled skillet.

3. Bake for about 22 minutes, or until the cornbread is golden brown and the toothpick comes out dry.



My original plan was to serve the cornbread with chili, but I did not have time to make it that night. Instead, I had it with cucumber/tomato/corn/broccoli sprout salad: delicious!

The cornbread came out very pretty and flavourful. I think adding cheese wouldn't have hurt either. As far as the Lodge Logic Skillet, as I said before, it is super heavy and becomes incredibly hot in the oven...but that's to be expected. I was, however, disappointed that the cornbread was stuck to the bottom.

Come back next week to check out a recipe for Chicken and White Bean Chili I made later on the week to go with the leftover cornbread.

And if you have a chance, please vote for my Orzo recipe in TheKitchn recipe contest (the voting ends today). Special thank you to all of you who have already done so!