My parents-in-law bought me the cast iron skillet I have always wanted, for Christmas, and last night, I finally made cornbread in it.
Oh, I have used it for other things - like, everything - but this is the first time I made cornbread in it.
It was lovely!
I also made a nice chili in the crock pot to go with it.
Corn Bread
1 tablespoon butter
1 cup flour
3/4 cup corn meal
2 or 3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 eggs
1 cup milk
1/4 oil (or melted butter)
Heat the oven to 400-degrees. Put the 1 tablespoon of butter into a 10″ cast iron skillet and place in oven, until butter melts. Swirl pan to coat bottom and sides with butter.
Meanwhile, stir together dry ingredients in a medium bowl. In a separate bowl, mix together the eggs, oil, and milk.
Add wet ingredients to the dry ingredients and mix gently to combine.
Pour into prepared skillet. Bake 15-20 minutes.
