Let’s all eat Pac-Man! I mean, seriously, this looks like Pac-Man, right? I kind of wish I would have given him a black olive eye now or something.
After a while the winter really seems to chip away at your sense of warmth, or at least it does for me, anyway. You’d think that since it’s been cold here since late-November I’d be used to it by now. I should be like Leonardo Dicaprio in The Revenant, crawling around in the snow, seemingly oblivious to the cold. 😉 I mean, come on, it’s going to be in the thirties here this week. That a lot better than the teens we had not that long ago.
But no, I seem to be becoming more of a cold wimp as the winter goes on. Of course I’m the only who gets chilly when it’s 70 degrees in the summer and there’s a breeze. 🙂 So when in the world am I going to be warm again?
As I ponder this question and layer on another cardigan ala Mr. Rogers, let’s talk about comfort food in the winter. Ahh. That’ll warm me up, right?
Mac and cheese, pot pie, potatoes: these are the things dreams are made of for me during the winter. These are the food equivalent of a good ol’ warm blanket. Another is cornbread.
There is just something about a good chunk of cornbread drizzled with honey or maple syrup that warms me through and through. And it’s even better when said cornbread is delivered to you via skillet, possibly the epitome of homey, comfort food cookware. Doesn’t anything made it a skillet just make you smile? It’s like sharing a joke with a grandma.
The skillet really works wonders with this cornbread. I mean, of course, yummy crust! And even though this recipe contains sugar, it’s that rich salty bite that comes through. You can definitely pile on whatever sweet substance you want on top of this cornbread, but you should also probably try it dunked in some thick, rich soup or stew. Or how about pairing it with some vegetarian chili? That’s how I roll. Oliver Twist, the pie crust king, seems especially interested in this cornbread. What’s with that cat and carbs? You can tell he’s my baby. Sorry, sweetie, this is all for me. 😎
Recipe from The Grand Central Baking Book by Piper Davis and Ellen Jackson
- 1¾ cups cornmeal
- 1¼ cups all purpose flour
- ⅓ cup sugar
- 1 tbsp baking powder
- 2 tsp salt
- 3 eggs
- 1¾ cups whole milk
- 1 stick unsalted butter, melted and cool slightly
- Preheat the oven to 350 degrees F.
- Grease a 10 inch cast iron skillet or 8 inch square baking pan.
- Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Set aside.
- In a medium bowl whisk the eggs. Then add in the milk and butter. Stir to combine.
- Pour the wet ingredients into the dry ingredients and mix by hand until just combined.
- Pour the batter into the cast iron skillet and bake for 25 minutes. Turn the skillet halfway through the baking time to make sure it bakes evenly on all sides.
- It should be lightly brown on the edge and pulling away a little from the skillet.