Wednesday, February 5, 2014

on skillet cornbread.

my computer is officially dead as a doornail, it won't turn on anymore, so island pictures will have to wait! brian has them on his computer but i had edited and organized them on mine so hopefully they will be salvaged on the new computer (purchasing tomorrow!) until then, let's enjoy some cornbread.
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the love for my cast iron skillet continues to grow (see my roast chicken recipe). for the super bowl we had a couple of people over, and as a side to go with my chili, i made this cornbread. when i found a way to make cornbread in my skillet, i was pumped. p.u.m.p.e.d. i made some cornbread at thanksgiving that was underwhelming - this will now be my go-to recipe.
it was very easy to throw this together - i would say the only ingredient that you may not have on hand is cornmeal. we got our cornmeal in november and store it in the freezer in a storage bag to keep it fresh. i took it out about an hour before i made the cornbread.
preheat the oven to 425 while you combine the dry ingredients - flour, sugar, baking powder, salt - and then stir in the cornmeal. at the same time, heat the skillet over a burner with 1 1/2 tablespoons of vegetable oil, which i found to be a little excessive - next time i will just use 1 tablespoon. when you feel the skillet has been given enough time to warm up (3-5 minutes), stir in the wet ingredients - milk and lightly beaten eggs. pour the batter into the skillet, and put the skillet in the oven to bake for 18 minutes - i probably let mine bake for around 20.
let the cornbread cool, slightly, then cut into pieces and serve alongside chili, roast chicken, or any other warming winter meal. like i said, i really love this recipe compared to other versions i have made, and once you make it you can play around with it. some like their cornbread a little sweeter, some not as much, and this is an easy one to add a little sugar or salt, or remove, too. enjoy!

2 comments:

  1. Ok I'll take cornbread. Cornbread is good. We registered for a skillet so hopefully it comes soon so I can make some myselffff.

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  2. looks delicious! totally trying this next time I have chili.

    ReplyDelete

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