With fall weather arriving into many parts of our country, turning an oven on is beginning to sound cozy again. Why not make something as simple and comforting as corn bread in a cast-iron skillet? Who knows, maybe you’ll like it so much you will even incorporate it into your Thanksgiving dinner! It’s that good, and that presentable – and it can be made up to 2 days in advance!
Inspired by “proja,” a Serbian version of corn bread often made with a special kind of cheese, I adapted the recipe for ingredients available here, in the USA. In the end, I had a recipe that is fast and easy to make but doesn’t cost much. This bread is moist yet crumbly with a lot of flavor lent to it by scallions and roasted red pepper. A meal of its own, it is also an ideal side to a myriad of dishes from grilled meat to roasted fish or slow-cooked chili. It’s fragrant and delicious just as is -still hot off the pan; and it’s to die for alongside my favourite pork and beans. And, should you have any left over (which I doubt), it makes heavenly corn bread crutons.
The recipe is available for purchase at my online shop.
But, as always, for readers of my blog, I am offering this recipe for free. All you have to do is to “Like” my Facebook page, and leave a note in the comments form below that you’d like a copy of this recipe. A PDF file will be on its way to you in no time!