Corn bread is a classic. The perfect accompaniment to chili, a super side in the summertime to all those vinegary fresh vegetable salads (if you actually feel like turning on the oven) and a best friend to anything barbecue.
I found the recipe I use most often on the back of a cardboard can of Quaker Corn Meal. Once I cut it out and stashed in my bread file, I have used it over and over, creating multiple variations using up leftover canned green chilies, apple sauce and even pumpkin puree. But by far the most delicious, moist and cake like variation is this one. Heat the cast-iron pan for a bout 5 minutes before adding the batter for a nicely browned crust and top the cornbread with sea salt and lots of ground black pepper before baking. You can’t go wrong and you won’t ever look back.Continue reading