Dear Sweet 8lb 6oz baby Jesus, I just wanna say ‘thank ya’ for all things big and small. Aye-man! 🙂
Skillet Corn Bread (the kind you bake in the oven)
I know right! I’m on a roll!
And for this one, I felt like a pair of leppry heels! Been trying to break these things in for the longest…
Yeah so I noticed that most of my food is cooked at least in part in a good ol black cast iron skillet. Judge me!
Since I’m still somewhat infirm and still on this chicken soup like a fat kid on cake, I thought I’d make myself something to go with my soup. I know some of yall looking at me with the because I’m eating cornbread with chicken soup but hey, don’t judge me! Some people eat crackers, I eat cornbread. Everything tastes better with cornbread and you know it! If I could, I would make a PB & J sandwich outta cornbread, ok maybe not really but still. Get into this cornbread tho…
- 1 1/4 c corn meal
- 3/4 c all purpose flour
- 1/4 c sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 c whole milk
- 1 c buttermilk
- 2 eggs
- 1 stick (8tbsp) melted butter, plus more for coating the pan
- 8 oz corn kernels, cooked and cooled
Preheat the oven to 425°F. Heat an empty 9″ cast iron skillet in the oven for about 20 mins
Meanwhile…whisk all the dry ingredients in a bowl to combine.
Beat the eggs with the milk and buttermilk and combine them in with they dry ingredients.
Lastly, add the melted butter to the mixture and then fold in the corn.
Remove the skillet from the oven and reduce its temperature to 375°F. Grease the pan with the extra butter and pour the batter into the pan, working while its still hot. Drizzle some of the honey on top of the batter.
Bake for about 35 mins or until its done. Baste it with additional butter and honey and enjoy!