So, last week, we waxed eloquent about our love of beans.
This week, we will introduce you to its partner in crime, Ree Drummond's Skillet Cornbread (p. 102). Like the beans, this recipe is straight-forward and simple. This recipe has a one-up on the beans, though, in that it is very corny. Like our jokes. Moving on.
We started by combining flour, salt, baking powder and cornmeal.
Into a separate bowl went buttermilk and an egg. These were whisked together. We then added baking soda to the milk mixture.
The buttermilk was added to the dry ingredients. Everything was mixed together.
Here's our favorite picture in the bunch.
What is it?
That's right. Shortening.
We melted shortening in a warm skillet, then added the cornbread mixture to the pan.
We used a spatula to spread it evenly.
Ree recommends cooking briefly on the stove top about one minute, then baking for 20 minutes in the oven at 450-degrees.
This beauty was sliced into pie-shaped pieces and served with the beans.
This combination is hard to beat as far as comfort food is concerned. Not glamorous, but just plain ol' good. Kind of like we are looking today if you saw us. Not too glamorous. It's Monday. We're rock-paper-scissoring to see who gets to be the glamorous beans. We'll let you know how that turns out.