One of the things I’ve been wanting to make from scratch is cornbread. There’s nothing wrong with the Jiffy cornbread box mix or any other box mix for that matter but something as simple as cornbread has been on my list to make. This past weekend we had some wonderful fall weather, great for scarves, boots, or hoodies, whatever your fancy. Mike and I made Curtis Stone’s Southwestern Chili from his cookbook ‘What’s for Dinner?’ and I chose Brown Eyed Baker’s homemade cornbread recipe.
We have a cast iron skillet but the recipe recommended a glass pan so I followed directions. I used frozen corn from a local farm that I froze a month or so ago. This cornbread is delicious and super easy to make. And we loved the chili recipe too!