The first thing I wanted to break in my cast iron skillet with?  Cornbread!  I figure what better way to get to know each other.

I’m the kind of girl who always grew up on Jiffy cornbread.  It’s an awesome cheap cornbread mix.  It’s fun to add things to it to make it your own, too.  Check out my own version here.  I finally found a good recipe thanks to Epicurious.  Slightly modified by me.


-1 1/2 Cups Yellow Cornmeal (preferably stone-ground)
-3/4 teaspoon Baking Soda
-1/4 teaspoon Salt
-2 Large Eggs
-1 3/4 Cups Well-Shaken Buttermilk
-1/2 Stick Unsalted Butter, softened
-1/4 Cup Honey

Preheat oven and cast iron skillet to 425F.  Place the skillet in the middle of the oven to heat.
Mix dry ingredients in a medium-sized bowl.  Add in buttermilk and honey.
Carefully remove the hot skillet from the oven and put butter in the bottom.  Stir around until skillet is evenly coated and melted.  This includes getting butter onto the sides of the skillet so you don’t get any sticking!
Pour the batter mixture into the hot skillet and return to oven for 20-25 minutes until golden.  Allow to cool before serving.  To serve:  you can either flip the pan over onto a plate, or gently (and carefully!) cut the cornbread out of the pan.
Enjoy!  This would go so well with a bowl of hot chili!  Check out my chili recipe!