What to do with all this free time I now have?  Oh I know!  I’ll be domestic for once!  I have the sheets in the washer, dishwasher is running, mail is sorted.  Now what?  Cornbread! (cornbread??? seriously?) Yep.  I have all the ingredients and am sooo excited.  Wait – I need a cast iron skillet. Oh dear.  Found one in garage that Husband was going to use for camping.  But it needs to be seasoned (huh?) OK – Googled that and seems pretty easy.

OK – now for the corn bread.  Darn – who cracks eggs over the garbage can and ends up dropping the egg stuff into the garbage? (what is the inside of the egg called?)  Me of course!  Arghhhh!  This cooking thing is for the birds, or Italian husbands like mine.

Just checked on it – smells good, looks good!  Here’s the recipe: (for those that don’t know me, I really try to avoid processed foods if I can help it.  Which would be a lot easier if I knew how to cook.) OK, now what goes with corn bread??

Corn Bread Recipe:

1 cup all-purpose flour

3/4 cup cornmeal

2-3 Tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon butter

2 eggs, beaten

1 cup milk

1/4 cup cooking oil or melted butter

1. Preheat oven to 400°F. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt.  Set aside.

2. Add the 1 Tablespoon butter to a 10″ cast-iron skilled, 9 x 1 1/2 inch round baking pan, or 8x8x2 inch square baking pan. Place in the preheated oven about 3 minutes, or until butter melts. Remove pan from oven; swirl butter inpan to coat bottom and sides of pan.

3. Meanwhile, in a small bowl, combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15-20 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm; drizzle with honey if desired.

This recipe comes to me from Better Homes and Gardens Anyone Can Cook recipe book. (except, obviously, me)