I have to admit that the main reason I wanted to make chili for dinner tonight was to get a better photograph for the recipe in the archive. I also thought it would be nice to try a new recipe for cornbread, since the only one I've ever made is my mom's recipe. I did a quick search and found this one from Homesick Texan.

It has a lot more cornmeal than my regular recipe, buttermilk, and no sugar. Unfortunately, I wasn't a fan. It tasted very acidic because of the buttermilk. Also, I'm definitely a sweet cornbread kind of girl. But, the important thing is that I tried something different.

I definitely want to make cornbread in an iron skillet from now on though. I made this in my 8" cast-iron skillet, which was a bit small, so I put the extra batter in a mini loaf pan. Next time I think I'll try making my regular recipe in this skillet.

Adapted from Homesick Texan

2 cups of cornmeal
1/2 cup sifted flour (I used white whole wheat)
1 tsp baking powder
1 tsp salt
1 egg lightly beaten
2 cups buttermilk
2 tbsp butter

Method:
Preheat oven to 450 degrees.
Put the butter in a cast iron skillet and place it in the oven for a few minutes until it’s sizzling.
Mix together dry ingredients. Set aside.
Whisk egg and buttermilk. Mix with dry ingredients
Take cast iron skillet out of oven, and pour hot butter into batter, and mix.
Pour batter into cast iron skillet, bake in oven for 20 minutes. Cornbread should be brown on top and pulling away from the sides of the skillet.