Skillet Cornbread

My uncle, Dave, is a grill master. He's the one we call when we want the perfect steak, juicy burger, or fall-off-the-bone ribs. But did you know he's also a master baker?

Growing up, Dave was the one who always made the cornbread. It was always a hit at family gatherings and potlucks. But it wasn't until Dave retired that he really started to experiment with his cornbread recipe. He spent a week of trial and error, tweaking the ingredients and proportions until he finally perfected it.

Dave's secret? Using a cast iron skillet. The cast iron distributes heat evenly, resulting in a crispy, golden brown crust and a moist, tender interior. He also uses a combination of cornmeal and whole wheat flour, which gives the cornbread a slightly nutty flavor and a bit more texture.

The result is a cornbread that's so good, you'll want to eat it for breakfast, lunch, and dinner. It's perfect for sopping up chili or gravy, or simply enjoying on its own. And because it's made with whole grains, it's a healthier choice than most cornbreads.

So if you're looking for the perfect cornbread recipe, look no further. Dave's Cast Iron Skillet Cornbread is the one for you. And if you're lucky, he might even let you in on his other secret ingredient... adobo sauce!

Step-by-step

• Beat eggs first, then add oil and beat again
• Add half cup milk and beat
• Add chopped pepper and corn to wet mix and let sit
• Add dry mix ingredients and mix vigorously
• Combine wet and dry mixes and beat thoroughly
• Adjust viscosity with reserved milk if needed
• Let final mix sit while preparing skillet with canola oil
• Preheat oven to 400 degrees
• Place skillet in oven and bake for 15-20 minutes
• Turn off oven and let sit for 10 minutes
• Cut in parallel strips and serve!