Fleur de Lis

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Monday, November 2, 2015

Cactus Shaped Cornbread


I absolutely LOVE my Lodge cast iron cactus shaped baking pan. Instead of Mexican cornbread, I made the tried and true Lolly cornbread recipe but cut the recipe in half.  I have two of these cactus shaped pans, and the following recipe was the perfect amount.


In a medium mixing bowl, combine 1 cup self-rising cornmeal, 1 cup buttermilk and 1 T. melted bacon grease.

Preheat oven to 375 degrees. Lightly spray pans with baking spray or brush inside of pan shapes with melted bacon grease.

Spoon batter into pans and bake for 18 - 22 minutes until golden brown.


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