Lightly grease your 9 inch iron skillet with vegetables. If you would rather make the cornbread and a regular pan or muffin tin that’s totally fine. The skillet gives more of an earthy note vs a regular pan, just add 25° higher to your oven. I would also take off 5 minutes to your cooking time.
In a stand mixer, hand held electric mixer or by hand combine cornmeal, flour, sugar, salt and baking powder. Then, stir in egg, milk, and honey and chamomile until the batter is well combined.
Pour batter into prepared skillet.
Bake on middle rack in preheated oven for 25-20 minutes, or until a toothpick inserted into the center of the loaf or muffin comes out clean, Internal temp 193-195. Remember since it’s in a skillet it will cook more once you take it out of the oven
Put on cooling rack to cool for 20-25 minutes. Then serve warm if you prefer.
We use delicious cookies to give you the best experience on our website. If you continue to use this site we will assume that you are cool with it.yayno way
