Full Recipe
Author
GOYA® | 2016-02-11
Description
Down on the boarder of Texas and Mexico, the first American cowboys or vaqueros, cooked meat, vegetables and cornbread over burning hot wood coals. This skillet cornbread recipe harks back to those times. Cooked in a cast-iron skillet, the bread has a dense texture and a savory (not sweet) taste; perfect for sopping up soups and stews.
