Breakfast: Cornbread

Some weekend mornings, when I have nothing in particular to do, I like to wake and bake.  No, not that kind of baking!  I mean the cannabis-free sort.  This morning I was feeling the cornbread, baked in a piping hot, butter basted cast-iron skillet, served with warm maple syrup and two eggs over easy.  

I used my ol' standby from the Joy of Cooking, because their cornbread recipe is incredibly simple - like, pre-coffee brain-dead simple.  The only change is I like to use honey instead of white sugar.  Maple syrup or molasses would work too, but would yield a different flavor, obviously.

Cornbread 

Makes one 10-inch skillet bread, one 8-inch square bread, or about 15 muffins

DRY:

1-1/4 cups yellow or white cornmeal, stone-ground

3/4 cup all-purpose flour

2-1/2 teaspoons baking powder

3/4 teaspoon sea salt

WET:

2 large eggs, beaten

1 cup milk

3 tablespoons melted butter

3 tablespoons honey

Have all the ingredients at room temperature before you start.  Preheat the oven to 425 degrees F and grease the pan with butter, oil, or bacon drippings.  Place it in the oven until sizzling hot.

In a large bowl, combine all the dry ingredients.  In a separate bowl, whisk the wet ingredients.  Add the wet ingredients to the dry in a few quick strokes (you want to be extra careful not to overmix; only mix until the dry ingredients are wet.  No need to worry about lumps in the batter).  Pour the batter into the hot pan and bake 15 to 18 minutes, until nicely browned.  Serve immediately and store any leftovers in a tightly sealed container.