Who's serving black eyed peas for good luck today? Well mine are cookin' as I type. And, what goes with that delicious, tasty ham hock and peas??? You got it. Skillet cornbread. I'm gonna just cook a small skillet up for tonight because I have lots to do this New Year's Day. Like catching up on my blogs I've been neglectin' a teeney bit. But, I have been busy with lots of other good things. Check my blog list to the left of this post or my Twitter feed if you don't believe me! lol I know, I know. It's hard to trust a lady who'll blog about anything. See you soon and let's talk skillet cornbread...
How To Make a Small Skillet of Cornbread...
Preheat Oven to 425 degrees F
1 cup corn meal
1/3 cup all purpose flour
2 ts baking powder
1 ts salt
No sugar today
2 Tb melted butter (*melt in the small skillet)
1 cup buttermilk
- Mix dry ingredients in a medium bowl. Make a well in the middle and add the butter, buttermilk and egg. Mix till blended.
- Heat the small skillet (*which has left over melted butter residue in it) in the oven till it's nice and hot.
- Add mixture and bake in oven for 30 minutes. Pop out onto a pretty plate, cut, and enjoy!