Double Cornbread in a Skillet

I woke up this morning with a splitting headache.  Not surprising after the copious amounts of alcohol I consumed at my BFF’s kickass Halloween party last night and into the late hours of this morning.  3 hours of sleep probably didn’t help either but whatever.  I chalked it up to a night of amazingly bad decisions and tried to get along with the rest of my day.  Thank God we got an extra hour today, I needed it.

Tonight I bent over to pick up something and realized my headache wasn’t from all the booze I pounded into my gut or my body’s lack of sleep, it was from another fucking sinus infection.  I’ve learned over the past two years that if you bend down and it feels like someone’s blown off a shotgun at the base of your skull, you don’t have a normal headache.  What pisses me off most about this is it just took me two different kinds of antibiotics and almost a month to get rid of one of these damn things and here I am with another one.  EFF YOU.  I never used to get these and now here I am with 3 within 12 months of each other.  WTF.

Supper tonight was simple because of my new disability.  Chili and cornbread.  Believe it or not I took all the pictures of the cornbread but none of the chili so here’s half our supper for you to try.  My brain has clearly gone soft.

I like making my cornbread in a skillet.  I don’t know why, I just think it’s cool plus I don’t have to wash it when I’m done and it’s in my frying pan drawer in the kitchen as opposed to my baking dish cupboard.  The difference is about 7 steps and a bend down and today that made all the difference.

Put a tablespoon of butter in the pan and stick it in the oven at 400F while you mix the batter.  It melts the butter and conditions the pan to taste like success.  And no, that pan is not rusty, filthy or lined with vomit, it’s seasoned and it’s supposed to look like that.


Mix up the flour, cornmeal, corn, baking powder, sugar and salt together in one bowl.  My pictures are horrible tonight but I’m sure you can all 1+1=2 so the bad visuals will do.  It’s better than my stick man drawings.


Combine your eggs, milk and oil/melted butter in another small bowl.  Tonight all I did was melt the butter in the measuring cup, pour the milk overtop and crack the eggs in and stir them around a bit (totally lazy and yes, by totally lazy I mean I’m totally awesome and saved myself two dishes to wash).  Pour it over the dry ingredients and mix.


The batter comes out looking like a beautiful maize colour.  Yep, I know that’s just a fancy way to say corn but it sounds better than corn colour doesn’t it?


Pour it into the cast skillet and put it back in the oven to bake another 15 to 20 minutes at 400F or until a wooden toothpick comes out clean.


This is just happy bread.  I love it with chili and then I eat it with jam afterwards.  It’s amaze balls.  Try it.

Double Cornbread in a Skillet

1 tbsp butter (for skillet)
1 cup flour
1 cup cornmeal
1/2 cup thawed corn kernels (optional, it’s just Cornbread in a Skillet without this though FYI)
1/4 cup brown sugar
2 &1/2 tsp baking powder
3/4 tsp salt
2 beaten eggs
1 cup milk
1/4 cup melted butter or cooking oil

I’m going to OD on Advil until I can get an appointment with my Doc.  Enjoy the cornbread and the delicious corn nuggets embedded within.  Kim.


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