Fave Foods-PW's Homemade Skillet Cornbread

Saturday, during baking-bonanza-palooza, I also had to whip up some dinner to feed Husband and our son. :) A popular favorite in our house is good ol' jambalaya and cornbread. Now, I am about to tell you something here that pains me......and y'all, I kid you not, PLEASE don't tell my Granny.......

I have never in my almost THIRTY years of existence, made cornbread from scratch.

SHOCK and SHAME! (excuse me while I compose myself)

 You see we have always been a Jiffy family.....you know, this?

(photo from Jiffy web site)

And, while I will admit, I have always and still do love it's sweet cornbread flavor (and will continue to make it for my family), sometimes you need the not sweet variety. 

Okay, moving on. Cast iron skillet in hand (y'all use on of these to cook? please do. You can even get them "pre-seasoned" now (goodness, please don't tell my Granny that either! ;), I set about making my first-ever batch. I turned to my trusty, hand dandy Pioneer Woman's cookbook, available here. No, I am not in any way shape or form sponsored by her or paid to say any of these things but I just like her a whole bunch and like her cookin'. (although, Ree, are you there? Can I come out to the ranch? You can wear your yoga pants!). I did not change her recipe at all, so I will refrain from repeating it on here but you can find it HERE and give it a whirl...please, please do. Here is a photo of our cornbread fresh outta the oven and gracious, it was GOOD! *Baker's note: please remember that your hot skillet will continue to cook the cornbread long after you take it out of the oven and please, do not be a ding dong like me and leave it in the pan, okay? unless you want a burnt bottom! (the cornbread not the other....this is a family site, you guys!)

Enjoy!! now, go, go NOW (!!) and try this...Tell Ree I sent ya!