A Cup of Tea and A Cornbread & Soup Recipe

Yesterday I used the Ham bone from Sunday night dinner at my in laws to make Split Pea Soup from All Recipes.com while the soup simmered I set off to try my hand at baking cornbread in a cast iron skillet.

I borrowed my neighbor and friend Jennifer's cast iron pan to try this recipe out. I had asked for recipes on my Facebook page and my southern friend, Author Patricia Neely-Dorsey directed me to a few that looked amazing. As I have a problem with Lactose I altered the recipes I was sent and created the yummy cornbread shown above.

 To make your own you will need:

1/4 cup of margarine or butter

1-1/2 cups yellow cornmeal

3 tablespoons of all purpose flour

1 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of kosher salt

1 cup of lactose free cream

1/2 cup of water

1 large egg

Step 1- Pre heat your oven to 450 degrees. Then over medium heat place your cast iron pan and melt 1/4 cup of margarine or butter. In a medium bowl place your cornmeal, flour, baking soda and baking powder then salt.
Step 2- Mix the dry indigence and add your cream and water, stir in and then beat in your egg.
Step 3- Pour your batter back in to your cast iron pan and place in the oven. Bake until the sides of your cornbread are golden brown. Remove from the oven and place on heat proof surface, allow to cool 5 mins then cut and sever with a cup of tea or a great soup recipe and the perfect Southern Poem!

I really enjoy Patricia's poems and the poem shown above is my most favorite! To learn more about Mississippi's Goodwill Ambassador and amazing Poet please click here.  
The good thing about making soup yesterday is that I have lunch ready for today!
Thank you for joining me today for a cup of tea, a slice of corn bread, bowl of soup and a great book of poetry! I would love to hear from you so please leave me a comment here or email me at karenmowen@gmail.com