Skillet Cornbread | How to be Awesome on $20 a Day

Skillet Cornbread

Skillet Cornbread | How to be Awesome on $20 a Day

I caught my first Scottish cold, and it knocked me down hard. I spent a week constantly trying to get back to my bed and making people angry at work with my chest rattling cough. Somebody please send a care package of NyQuil and Luden’s Wild Cherry cough drops. Oh, and Campbell’s tomato soup and Velveeta cheese, please. I can wholeheartedly testify that these things make having a cold suck much less.

Skillet Cornbread | How to be Awesome on $20 a Day

I did manage to make some skillet cornbread in the midst of my suffering. That’s how easy it is. And it goes with so many delicious foods served in hot steamy bowls. It’s seems only logical to have some cornbread in the house while you’re trying to recover from a cold or just from being cold. Let’s do it.

The key is to preheat your pan while you bring your batter together. That’s what gives your cornbread that delightful crust that contrasts so well with the soft center. At a glance, a recipe that requires three different mixing vessels may seem fussy, but I promise you, it’s actually quite simple. We just have to bring everything together in the right order.

Skillet Cornbread | How to be Awesome on $20 a Day

I’m so happy to start feeling alive again. Slowly but surely. By next weekend, I’ll be ready to take on the world. Until then, chili and skillet cornbread forever.

Skillet Cornbread
Serves 8
Skillet Cornbread has a crunchy crust and a fluffy inside and is perfect with a bowl of something hot and steamy.
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. 203 grams (1-1/2 cups) cornmeal
  2. 1-1/4 cups milk
  3. 135 grams (1 cup) all-purpose flour
  4. 1 tablespoon baking powder
  5. 1 teaspoon salt
  6. 1/2 cup vegetable oil
  7. 2 eggs
  8. 1 tablespoon butter
Instructions
  1. Preheat your oven to 450F and place a 10-inch cast iron skillet in the oven as it heats.
  2. In a medium mixing bowl, stir together cornmeal and milk, and allow it to soak for 15 minutes.
  3. In a large mixing bowl, gently whisk together flour, baking powder, and salt.
  4. In a large measuring cup or small bowl, whisk together vegetable oil and eggs. Add the oil and egg mixture to the soaked cornmeal and milk and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula.
  6. Put on an oven mit and carefully remove your skillet from the hot oven. Add butter and swirl it around as it melts to coat the pan. Pour your cornbread batter into the hot skillet and return it to the oven. Bake for 25 minutes or until golden brown on top.
  7. Carefully remove the pan from the hot oven. You can serve it from the pan if serving right away, but you don't want to store it in the pan if there are any leftovers. Slice and serve thick wedges with butter and your favorite bowl of hot, steamy awesomeness.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/
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Cornbread-Topped Chili Mac | How to be Awesome on $20 a Day

Cornbread-Topped Chili Mac

Cornbread-Topped Chili Mac | How to be Awesome on $20 a Day

I have become a master of sourcing American ingredients in foreign countries. I have to admit, it feels like cheating a bit here since I speak the language and anything I can’t find in stores I can probably order from Amazon. Still, occasionally I have to go questing for certain ingredients. 

I’ve already changed the grocery store we get our deliveries from because the first one didn’t carry panko bread crumbs. I thought they had pumpkin, too, but it turns out they don’t carry it in our area. Luckily I just hopped on the subway and popped into the cutest little Mexican market, Lupe Pinto’s, and picked up a can and made cheesecake. They have all sorts of great Mexican and American ingredients in there, so if you’re a Yankee in Glasgow, be sure you check it out.

Cornbread-Topped Chili Mac | How to be Awesome on $20 a Day

I was all prepared to go on a long quest for the cornmeal for this recipe. See, I’m a Jif corn muffin mix lover myself, but I knew there was no way I was getting that here, and I didn’t want to wait until our next grocery order came in. Luckily, I only had to walk about a half mile down our street to obtain it. If you’re making this recipe, you can totally save yourself time by using a corn muffin/bread mix, but I’ll tell you how I made mine just in case.

Cornbread-Topped Chili Mac is so comforting and so easy. It’s full of flavors I love, not to mention great textures. The squishy pasta, the stringy cheese, the grittiness from the cornbread… It makes me so happy. I like to take it out of the oven when the top is just starting to turn golden so that the corn batter is still a little under done on the bottom. It gives it sort of a polenta effect which I enjoy. If you want yours 100% cornbready, just cook it about five minutes longer.

Cornbread-Topped Chili Mac | How to be Awesome on $20 a Day

I love it when things are easy and convenient, but every once in a while, we need a challenge. A quest that makes the prize worthwhile. Cornbread-Topped Chili Mac is totally worth it!

Cornbread-Topped Chili Mac
Serves 4
Chili, cheese, and macaroni get topped with a layer of golden cornbread for this ultra-comforting Cornbread-Topped Chili Mac.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1-1/2 cups uncooked macaroni
  2. 2 cans or 3 cups of your favorite chili
  3. 1 cup shredded cheddar or pepperjack cheese
  4. 1 batch of your favorite corn muffin mix OR
Cornbread Topping
  1. 2/3 cup all-purpose flour
  2. 1/2 cup cornmeal
  3. 3 tablespoons sugar
  4. 1 tablespoon baking powder
  5. 1/4 teaspoon salt
  6. 2 tablespoons vegetable oil
  7. 1 egg
  8. 1/3 cup milk
Instructions
  1. Preheat your oven to 425 and spray a 2 quart casserole or other baking dish with non-stick spray.
  2. Put a pot of water on to boil and cook your macaroni a minute or two shy of the package directions. Drain.
  3. While the pasta is cooking, you can prepare your cornbread mix. Combine flour, cornmeal, sugar, baking powder, salt, and vegetable oil in a mixing bowl and stir to combine. Add in the egg and milk, and stir until everything comes together and there are no lumps. Set aside.
  4. When your pasta is cooked, add it to the bottom of the casserole dish. Spoon and spread your chili over this to cover it all, then sprinkle on the cheese. Finally, carefully spread the cornbread mixture over the top. It will be pretty sticky, so don't worry if it doesn't go exactly to the edge or you have a few small holes.
  5. Bake your chili mac in the oven for 30-35 minutes. Allow to cool for 10 minutes before serving.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
http://awesomeon20.com/
Cheddar Habenero Corn Bread | How to be Awesome on $20 a Day

Cheddar Habanero Corn Bread

corn bread1

I’ve been so extremely lazy these days. A complete and total lack of motivation. I want to do exactly nothing. I think I need to hibernate. A week in bed with books, Netflix, and somebody bringing me food seems like the only good plan. Why does life keep happening? Can’t we ever just take a break? What I wouldn’t give for a little bit of Snowpocalypse right about now. But no, the sun is shining and it’s a beautiful day. People expect you to go outside and interact with other humans. It’s disgusting.

Cheddar Habenero Corn Bread | How to be Awesome on $20 a Day

If I was lucky enough to be trapped in my house, I’d want bottomless chili and this cheesy, spicy Cheddar Habanero Corn Bread. They’re the perfect match. The corn bread is dense with an awesome, slightly crunchy texture, and supremely spicy from the six ounces of shredded habanero cheddar cheese I folded into it. If you can’t find habanero cheddar at your store, regular pepper jack will suffice.

When you’re completely wiped out by winter doldrums, chili and corn bread is just the thing. It’s warm and comforting but also sets your mouth on fire. Hopefully you made it to the store in time to buy plenty of milk or beer before you got snowed in. Man, I wish I was snowed in. I can’t get over it.

Cheddar Habenero Corn Bread | How to be Awesome on $20 a Day

No matter the weather, make this Cheddar Habanero Corn Bread to go alongside your next pot of chili. Spicy cheese. What could go wrong?

Cheddar Habanero Corn Bread
Serves 8
Cheesy, spicy, crunchy, and awesome, Cheddar Habanero Corn Bread is chili's best friend.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 1 box Jif corn muffin mix
  2. 1 egg
  3. 1/3 cup milk
  4. 6 ounces habanero cheddar cheese, shredded
Instructions
  1. Preheat oven to 375 and grease a 9x9 baking pan.
  2. In a large mixing bowl, stir together corn muffin mix, egg, and milk until combined. Fold in shredded cheese.
  3. Pour the batter into the pan and spread evenly. Bake for 25 minutes or until golden brown. Serve with chili or stuff in your face with honey.
Adapted from 1001 Fast and Easy Recipes
Adapted from 1001 Fast and Easy Recipes
http://awesomeon20.com/
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