To go with my veggie chili, cornbread is requisite. I think chili without cornbread is like peanut butter without jelly. Each is just better with its accompaniment. Since baking is not really my forte (I'm a rebel and like to change things up ... you'll see in a minute), I went with a recipe from my old standby cookbook, Better Homes and Gardens 75th anniversary edition. Like my mom's old, tattered, literally falling-apart Betty Crocker cookbook, this cookbook has served me well, and will likely one day be in the same state as hers.
|Grandma says: In the skillet is always better.|
I started by gathering all the ingredients: sugar, cornmeal, flour, milk, baking powder, eggs, creamed corn and butter for the skillet.
So, like I said, I have trouble actually following a recipe. Both the creamed corn and coconut milk (in that random plastic container) were substitutions. Instead of oil, I used the corn. Normally I would've used applesauce or Greek yogurt, but it so happened I had some creamed corn already open. It worked out quite nicely, being that, you know, I was making cornbread. Instead of regular ol' milk, I used the coconut milk, simply because I had already opened the can and needed to use it up.
So first I combined all the dry ingredients.
And then added wet to dry.
Next I melted about a tablespoon of butter in the cooking vessel, my cast iron skillet inherited from my Texan grandmother. Since the last time I made cornbread, I inherited three skillets from Grandma, and the size I used this time was more appropriate for one recipe of cornbread.
|I'm sure there's a way to photograph this well, but I sure don't know it.|
I then dumped all the mixture into the skillet and into the oven it went.
Then out came this glorious, chewy cornbread.
from Better Homes and Gardens 7th anniversary edition
1 cup flour
3/4 cup cornmeal
2 Tbls sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 Tbls butter
2 eggs, beaten
1 cup milk (I used lowfat coconut milk)
1/4 cup oil or melted butter (I used creamed corn)
In a medium bowl, stir together flour, cornmeal, sugar, baking powder and salt.
Add the 1 Tbls butter to cast iron skillet. Place in 400* oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter in pan to coat bottom and sides of pan.
Meanwhile, in a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet. Bake for 15-20 minutes or until a wooden toothpick inserted near center comes out clean.