Friday, January 7, 2011
Cast Iron Cornbread
Although Andy got to "break-in" our new Cast Iron Skillet, I knew I had to use it soon after. I don't know what it is, but when we get new things for our kitchen or home, I just have that itch to use them immediately! I've held out since Christmas, so I mean, I've waited long enough.
Cornbread is one of those things that goes great with comforting meals. In our case, we had some black eyed pea "stew". But you know, most people have cornbread with chili and things like that. Me... I like to eat it by itself. What more do you want? It's sweet, yellow, crumbly cornbread. With a nice pat of butter. Simple heaven, I tell you.
1 cup white cornmeal (you can use yellow too, but this is what I had on hand)
1/2 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon sugar
Grease a 10-12 inch round cast iron skillet and place in oven. Preheat oven to 400 F.
Combine cornmeal, flour, salt, sugar, baking powder, and baking soda in a medium bowl.
In a separate medium bowl, combine milk, egg, olive oil, and honey.
Pour the wet ingredients in with the dry ingredients and mix well.
Carefully remove the cast iron skillet from the oven and pour in batter. Return skillet to oven and bake for about 15 minutes, or until cornbread is golden brown.
Cool slightly and slice into wedges. Top with butter and enjoy sweet cornbread bliss!
I don't like an overly sweet cornbread, and I also don't like an overly dry and plain cornbread. This was pretty close to perfect! If you like it on the sweeter side, feel free to adjust the honey and sugar accordingly. Like I said, this pairs perfectly with some beans or chili, but is just as great on it's own with some butter or extra honey!
Hope you all enjoy your weekend... I'm off to make that pear-caramel ice cream and do a few other errands... Monday will be here before you know it, but I'm going to enjoy this 3 day weekend as much as possible! Enjoy your weekend guys!