Seahawk’s Sanctuary Recipes: Jacob’s Two-Cleaver Cornbread and more…

Since most cornbread recipes are basically pretty simple, especially the boxed ones, I thought that I would post some variations to liven-up the ordinary.  An essential item is an 8 or 9-inch cast iron skillet…seasoned, please.  If you do not have one of these, the holidays are coming and they can be purchased at Lodge Cast Iron Cookware  for under $20.  Mine is an 8-inch and black as night.  (3rd generation hand-me-down)

*** For those of you who have never cooked with cast iron, they are heavy!!!  And NEVER  wash it in water or in the dishwasher, just wipe it out with a clean damp cloth (I use a paper towel) and store it in a low-moisture area.  In the drawer under the oven, hanging up, or I store mine in the oven.  I also have one of those high-temp silicone covers that I slip over the handle when I’m getting it in and out of the oven and it usually takes a pot holder or oven mitt over the other hand as well.

Preheat oven to around 400 degrees for all of these recipes.


Place 2 Tbsp of Butter (instead of oil) into the cast iron skillet and place skillet in the oven until melted, then remove from oven.

Cornbread mix of choice… follow instructions for batter.  Add 1 to 2 chopped Chilies – remove the seeds.  You can decide how spicy you want to go!  (I have used a 4 oz can of chopped green chili peppers, drained – usually located in the taco section at the grocery store)  Mix  thoroughly and pour mixture over melted Butter.

Place skillet back in the oven (Be Careful, the skillet will still be HOT!) and bake per instructions on the package, box, or bag of the cornbread recipe that you are following.  Usually it’s 20 – 25 minutes.

Remove from skillet – the easiest way I have found to do this is to put an inverted dinner plate over the skillet (like a lid) and turn the whole deal over… the cornbread will fall right out.   Serve with Butter.  Although, if you are serving tacos, etc.,  Salsa may be good on the cornbread… I’ll have to try that soon and I’ll let y’all know.

*** I believe that my character, Jacob, would have served the chili cornbread on the ship to help combat scurvy.  He knew about herbs and plants with medicinal properties.   Here’s a link to some interesting nutritional facts about chili peppers.


Cornbread mix of choice… Place 2 Tbsp of Butter (instead of oil) into the cast iron skillet and place in oven until melted.  Remove skillet from the oven once the butter melts.

Follow the instructions for your cornbread mix – then add 1 Tbsp.  Sugar and  1  C of  Corn.  This can be fresh or canned – drained. (I have even used a leftover combination of 1/2 creamed corn and 1/2 whole corn.)  Mix sugar, corn, and batter thoroughly and just pour this mixture over the melted butter in the iron skillet.  Place skillet back in the oven (once again, Be Careful – It will be HOT!) and bake per instructions until it’s GBD.  (Golden Brown and Delicious)

Remove from skillet and serve with Butter and Cane Syrup.  If you cannot find Cane Syrup, you can substitute Molasses.


Fry 3 to 4 slices of bacon in the iron skillet until crisp.  Remove crispy bacon and crumble.  Leave 2 Tbsp of bacon drippings in the skillet to use instead of oil.

Cornbread mix of choice… follow instructions.  Add the crumbled Bacon to the batter and mix thoroughly.  Pour mixture over the bacon drippings in the skillet and bake in the oven.  Once again, be careful, the pan and handle will be HOT!  Bake until GBD.  Remove from skillet and serve with Butter.


I dug out that cornbread recipe for you; I think the result is quite tasty. I don’t know how this Canadian version (from Canadian Living magazine) compares to your Southern version. My guess is that there’s not nearly enough butter!

1 ¾  Cups  Cornmeal
2/3  Cup multigrain Flour (or 1/3 cup each all-purpose and whole wheat flour)
1  Tbsp granulated  Sugar
2  tsp Baking Powder
½  tsp  Salt
2  Eggs
1 ½  Cups  Milk
1  Cup shredded Old Cheddar cheese  (Lynne’s comment:  I will assume Old Cheddar =  Sharp Cheddar)
1  Tbsp chopped fresh Sage (or 1 tsp dried Sage)
2  Tbsp Butter

In large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In separate bowl, beat eggs until foamy; whisk in milk. Pour into cornmeal mixture. Stir in half the cheese and the sage until just combined.

In 10-inch cast-iron skillet, melt butter in centre of a 450-degree F oven until smoking, about six minutes.  Scrape batter into hot pan and sprinkle with remaining cheese.

Bake for about 25 minutes until golden and firm to the touch. Let cool in pan for 5 minutes and then invert onto rack and let cool.

From Lynne – This recipe sounds yummy… I can’t wait to try it!  Caroline, you rock!!!

Another use for the cast iron skillet – It’s GREAT for frying chicken!!!

Next up:  Apple Pie and more….


  1. Caroline Kaiser
    Posted November 2, 2011 at 2:33 pm | Permalink

    I have made skillet cornbread before, with sage and cheddar added, and it is delicious! Thanks for all the wonderful variations, Lynne-Marie.

  2. LynneMarie
    Posted November 9, 2011 at 12:39 pm | Permalink

    I wish to thank Caroline – (How much sage and cheddar?) Fred – (What can I say? I’m blushing!) and Shawn – (I’m working on it…) for their wonderful comments.

  3. Posted December 9, 2011 at 6:40 pm | Permalink

    Yes, Lynne Marie, “old” cheddar is synonymous with “sharp.” It’s a Canadianism, and I’m so used to it that I never think twice about using it.