Skillet Cornbread

Great with spicy vegetarian chili !       1 1/2 c. yellow cornmeal 1/2 c. all-purpose flour 2 tbsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 oz. butter, melted 1 egg, beaten 1 c. buttermilk (or substitute regular milk)

3 tbsp. vegetable oil (such as canola)

Preheat oven and an oven-proof sauté pan to 400°F.

Combine the dry ingredients (first 6) in a large bowl. Add egg, buttermilk, melted butter, stirring until dry ingredients are moistened.

When pan is hot, remove from the oven, add the oil, and coat the pan. Add the batter, return to the oven, and bake for 30 minutes or until lightly browned.

When done, with any luck you can just flip the sauté pan over and the cornbread will happily come out in once piece. Let cool on a wire rack.

I usually cut it into 8 serving pie-shaped pieces, but in retrospect when serving with vegetarian chili, it would make more sense to cut it in 6 pieces since that's the number of servings of chili the recipe makes.

Some care is needed when vacuum sealing unfrozen cornbread. I found that 15 seconds (0.08 MPa) works to avoid making a cornbread pancake. In any case, it freezes well - even just in a ziplock bag.

This recipe is a combination of this recipe and this recipe .