Made by You Monday -- Iron Skillet Cornbread

My husband reprimanded me recently for all of the bean and soup posting. Not that he has a problem with beans and soups. He likes them quite a bit actually, but he didn't like the fact that I posted a picture of cornbread and didn't provide you with the recipe. So today I will remedy that situation! I love cornbread and feel that it completes almost any meal.
I've been using this recipe since I got married. The only variation I've made in it is the addition of my grandmother's iron skillet. I believe real cornbread is always cooked in an iron skillet. I actually have two -- 1 is the large standard size and the other is a small one I picked up at Cracker Barrel years ago, so I could make smaller portions and still use the iron skillet. The recipe halves quite easily for the smaller skillet.

1 cup unbleached all purpose flour

1 cup yellow cornmeal (NOT cornmeal mix)

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

1 cup milk (I use skim)

1/4 cup canola oil

Preheat oven to 425 degrees. Swirl 1-2 Tablespoons canola oil in an iron skillet and place in oven to preheat. Mix all ingredients in a large mixing bowl and beat until just smooth. When oven is preheated, remove skillet and pour batter into skillet. Return to oven and bake 15-20 minutes or until lightly browned on top. Cornbread may be tested by inserting a toothpick or knife into the center. It should come out clean. Slice into 8 servings and serve with soup, chili, or whatever.

(Leftovers make a wonderful breakfast when reheated and slathered with butter and honey!)

There you go. I'm a big believer in yellow cornmeal and the iron skillet method which essentially "fries" the bottom of the cornbread.

Enjoy!

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