Quick Cornbread

I was watching Alton Brown's show, Good Eats, the other day and he had a tip that I have been doing for years (thus confirming that I’m a genius and probably should have my own show). He said that cornbread should be baked in an iron skillet, and I couldn’t agree more. Now, if you don't have one, you can pick them up at any kitchen supply/cooking store or check your local-second hand store for some cheap used ones. Treat these pans well and they will last you a lifetime.

Real talk moment – I ran out of time today and had to make cornbread from a box.  It was easy to follow the directions on the box, but to change it up a little, you can add a buttery-honey topping. The sweetness pairs well with the heat from the chili.

Directions: 

1. Preheat an iron skillet in the oven to 400 degrees – really helps create a nice crust on the corn bread

2. Butter or oil the hot skillet before pouring in the batter

3. Bake until it is just about done (this will vary on your mix)

4. Melt about two Tbsp. of butter and mix with about ¼ cup of honey

5. Take a fork and poke holes in the top of the bread

6. Pour the melted butter and honey mixture over the top

7. Place the bread back in the oven until it is done