So. Freaking. Good.

So Stef decided to make some chili tonight for supper and I desperately wanted some cornbread to go with it. Lucky for us, we had all of the ingredients for some awesome homemade cornbread and it was ridiculously easy to put together. I had to check the amounts for the ingredients on to be sure. This is a pretty basic recipe and you can customize it as much as you want. I like to drain a can of jalapenos and dump them in, maybe add some cheese…Green onions would probably be good also. Sadly, I didn’t have any of that on hand. Anywho… Here’s the recipe I ended up using:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk

Preheat your oven to 400 degrees. Use a little vegetable oil or shortening (bacon grease would be awesome for this, too) to coat your cast iron skillet, then put that in the oven to preheat. This will make a nice crust on the sides and bottom of the cornbread.

In a mixing bowl, combine all ingredients. I have no idea if there’s a specific order…I just dump and stir. Don’t over mix…it’s ok if your batter is a little lumpy.

USING A POT HOLDER (seriously guys, that skillet is going to be SCREAMING hot) get your cast iron skillet out of the oven and pour the batter in. You’ll probably hear a bit of a sizzle…that’s a good thing! Now just put it back in the oven, set the timer for 20-25 minutes, and you’re basically done. When the timer goes off, stick a toothpick into the thickest part. If it comes out clean you’re good!

Now put some butter on the cornbread, get a bowl of chili (don’t be a pansy, make it spicy) and try not to cry at the sheer goodness.

Perfect for one another. Just like Captain and Tennille.