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Today it’s time for cornbread to take over to a friend’s house for a BBQ dinner. This recipe, combined with a well-seasoned cast iron skillet makes a great cornbread — fluffy on the inside with a great crispy crust.
To get some of those great collapsible measuring cups as seen in the video, visit this Amazon.com link
Chef’n SleekStor Pinch Pour Collapsible Measuring Cups & Nesting Measuring Spoons Set
Cornbread
Ingredients
1 cup yellow cornmeal
1 cup All-purpose flour
4 tsp baking powder
1/4 cup sugar
2 eggs
1 cup milk
1/4 cup melted butterDirections
Preheat oven to 425°
Oil cast iron skillet and place in oven.
Mix cornmeal, flour, baking powder and sugar in bowl. Add eggs, milk and butter. Mix until ingredients just mixed together. Do NOT over mix.
Remove skillet from oven and carefully pour in cornbread mix.
Bake for around 20 mins. Use knife to test for doneness. Knife placed in middle should come out clean.
Immediately remove from skillet and place on wire cooling rack.
Previously in the Dog Days of Podcasting 2014:
- Dog Days of Podcasting 2014 – Dr. Rosanne Welch on Television and Movie Writing – Day 2/30
- Dog Days of Podcasting 2014 Introduction – Day 0/30
What is the Dog Days of Podcasting?
“Essentially, it is a challenge to do a podcast for 30 days in a row.
In 2012 Kreg Steppe was looking to give himself a little push in regards to recording his own personal podcast since he wasn’t recording it very often. That turned into a challenge for himself to record a show everyday for 30 days believing that after 30 days it would turn into a habit. Once it was mentioned to Chuck Tomasi he took the challenge too and they decided it would be a great idea to record starting 30 days before Dragon*Con, culminating with the last episode where they would record it together when they saw each other there.”