Sweet Cornbread

Note: I think cornbread is best made in a cast iron skillet but that’s just a personal preference of mine. It can be made as muffins or in another pan but I believe cast iron is the way to go.

Preheat oven to 350ºF and put a small amount of oil in a cast iron skillet. Put skillet in the oven and leave it in to heat before you begin mixing.

In a large bowl, mix together all ingredients. After about 10 minutes, remove skillet from oven and move it around to let oil coat the bottom and a little up the sides of the skillet. Remove extra oil with paper towel.

Sprinkle a generous amount of cornmeal in skillet for dusting the pan. Shake cornmeal around to coat the bottom and sides of skillet really well, then pour the rest out. Pour cornbread batter in skillet and bake for 15–20 minutes until browned on top.

Remove from oven, then take a knife and run it around the edges of the pan. Grab a large plate and place it on top of the skillet, hold it tight, then gently flip. Now, cut a big ole slice with butter—it’s so good!