I was making something else and decided "hey, wouldn't it be cool to make cornbread?" The answer was yes, yes it would. So I did.
I pulled the recipe out of my Alton Brown Super Signed Super Awesome Good Eats Book. It uses a cast iron skillet, which is bonus points because I always want an excuse to use my cast iron skillet.
2 cups corn meal
1 cup yogurt (again, the real adult kind, not the fruity shit)
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons canola oil
Before you get going, heat your oven to 425 degrees and pop in your cast iron skillet. That baby needs to be nice and warm. Mix everything together, then pull out the cast iron and make sure the bottom is well-oiled. Then put your batter into the cast iron, evening it all out, and pop it back in the oven for about 20 minutes. Believe me, the smell alone is its own reward. Best served with butter and honey if you're into that.
The food accompanying it is a bunch of baked veggies...cover them with olive oil and salt, pop them into the oven for about 20-30 minutes on 350, and enjoy!
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