I was cleaning out the freezer and came across chili. Yes! This will be perfect for dinner tonight. Which also allowed me to mix up this cornbread for two in a flash. You will find that this cornbread is slightly sweet and very moist.

The secret to good cornbread is buttermilk! Plus a good cast-iron skillet.

My husband and I picked up this beauty of a cast iron at a local flea market.

This recipe uses an 8 inch cast-iron skillet.

This recipe yields 8-10 small slices of cornbread.

Ingredients :

1 tablespoon of canola oil

1/2  cup of low-fat Buttermilk

1 cup of self rising cornmeal mix

1 tsp baking powder

1 large egg (lightly beaten)

1/4 cup honey

Pinch of salt

1. Preheat oven to 450 degrees.

2. Place cornmeal mix and baking powder and salt in a small to medium bowl. Mix with spoon.

3. In the center of the dry ingredients form a well. Place buttermilk, honey, canola oil in center and mix thoroughly with spatula.

4. Spray your cast-iron skillet with cooking spray and pour in the wet batter. Bake on 450 for 12 minutes.

Enjoy!