skillet cornbread

skillet cornbread Cornbread is something I usually only eat with chili, but even that role alone is enough to justify its existence in my life. It’s such a great companion to chili; its simple, semi-sweet, crumbly richness is a fantastic counterpoint to the hearty complexity of a good chili. At the same time, cornbread is pretty boring. I’m always looking for ways to make it more interesting, and a brief look at any big recipe site will show a lot of people doing the same. Cheese, bacon, jalapeños, creamed corn, whole wheat, buttermilk, and who knows how many other items are making their way into everybody’s cornbread. Any of those ideas are mouthwatering, but I personally enjoy cornbread mainly for its simplicity, so I try to look for ingredients that augment that quality rather than drown it out. Since I usually eat cornbread with chili, things like peppers and bacon and even cheese are redundant to me since they echo a lot of what already is happening in the meal. I also really enjoy eating my cornbread with a little butter and honey on top, and in the quest to eliminate unnecessary richness and calories in what we eat, that means making a lean cornbread. So many recipes leave you with something like a super-rich corn cake. But I think that’s unnecessary, especially since I’m adding my own sweetness at the end. So, without further ado, here’s my version of a quality, reliable cornbread companion for chili night (or any other night). Enjoy!

Skillet Cornbread Recipe:

1 1/4 cups cornmeal

1 cup all-purpose flour

1/4 cup brown sugar 1 egg

1/2 cup yogurt mixed with 1/2 cup milk

1 tsp baking soda

1/4 cup veg oil

1 can/2 cups cooked corn

1 tsp salt

skillet cornbread Pretty simple to make. Preheat your oven to 400°F. Mix the dry ingredients (corn meal, flour, baking soda, salt) in a smallish bowl. Mix the wet stuff (egg, yogurt, milk, sugar, oil) in a larger bowl. Mix in dry ingredients, then your cooked corn. Don’t overmix; just until everything’s together and moistened. I like to cook my cornbread in a skillet, because how awesome is that? You feel like a cowboy. So if you’d like to do it that way, put a 10-inch cast iron skillet in the oven before you turn it on, so it can heat with the oven. If you’re not a cowboy, use a 8×8 glass baking dish or similar, and don’t put it in the oven until it has cornbread batter in it. Take your heated skillet out of the oven (carefully!) and quickly coat the entire inside with vegetable oil or butter. If you’re using a baking dish, grease it lightly with something. Pour your batter into the skillet/dish and return it to the oven. Bake for around 20 minutes, or until golden and toasty in spots. Remove from oven, cool for 5 minutes or so, and then serve with your favorite chili or some other meal. In fact, for the sake of learning, do any of you eat cornbread with anything else? What do you use it for? skillet cornbread

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