Buttermilk Skillet Cornbread

Buttermilk Skillet Cornbread

1 1/4 cups coarsely ground cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup milk

1 cup buttermilk

2 eggs

8 tablespoons butter, melted --divided

Preheat oven to 425 degrees and place a 9 or 10 inch cast iron skillet inside.  Allow it to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar,  baking powder, and baking soda.

In another bowl whisk the milk, buttermilk, eggs and almost all of the melted butter.  Keep back about 1 Tablespoon for the skillet.

Pour into dry 

and mix. 

Remove the hot skillet from the oven. Reduce oven temperature to 375 degrees. Dump the other tablespoon of butter into bottom of hot skillet. Use a pastry brush to brush it up on sides.  Pour the batter into the skillet and place in the oven.

Bake until the center is firm and toothpick inserted into the center comes out clean, 15 to 25 minutes.  I found that 15 minutes was plenty for my 10" pan but each oven and pan can differ.

It is a really moist cornbread but not a very sweet cornbread so we drizzled honey on it.  YUM!!

Baked Potato Soup

Please see new posting here:

http://www.inthekitchenwithjenny.com/2014/11/loaded-baked-potato-soup.html

Thank you!!

Cheater's Guacamole

I love guacamole but don't always have the time to chop or want to make a mess.  This is a quick and easy way to cheat your way to guacamole!

Cheater's Guacamole

1 ripe avocado
salsa
sour cream

Mash avocado in small bowl, add about 2 Tablespoons or so of drained salsa and 1-2 Tablespoons of sour cream.

Mix and enjoy without all the chopping and mess!!