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.
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!