Skillet Cornbread

And what better to go with some hot chicken noodle soup? Some fresh-out-of-the-oven cornbread! We love eating it smothered in butter and honey. Yum! Here is how I made it:

1. Put butter in skillet and put in 400 deg. oven.

2. Mix dry ingredients in a large bowl.

3. In a separate, smaller bowl mix wet ingredients.

4. Pour batter into buttery skillet and lightly stir. Bake 25 min. at 400.

Enjoy!

Skillet Cornbread

2 TBSP butter
1 c. yellow cornmeal
1 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 egg
1 3/4 c. buttermilk
2 TBSP honey

Preheat oven to 400. Put butter in skillet and put in oven to melt. Meanwhile, in a large bowl mix next 6 ingredients. In a small bowl mix wet ingredients. Add wet ingredients to dry and mix until moistened. The batter will be thick and a little lumpy. Take skillet out of the oven-butter should be completely melted and bubbly. Pour batter into buttery skillet and gently stir to get the butter incorporated a little. Put back in oven and bake 25 min or until nice and golden. Let cool a little before cutting.