Mom has been staying with me since coming back from Italy last week. I have really enjoyed our time together and it is much more fun to cook for two than for one! Saturday morning after sleeping in a little bit we got ready and headed out to Kimmie's for breakfast. I love the little quaint diner feel of that place. Mom had the pancake combo and I had the classic breakfast. 
It was really good but quite a large breakfast so we decided to go walk around for a while. We picked up my sister on the way and drove to the Fullerton Arboretum. It was a beautiful morning for a walk. The flowers were all blooming, colorful and each so different and beautiful. I had a great time taking lots and lots of pictures (and stalking the bees to try and get the perfect shot). 
This evening my other sister dropped by after work. So I decided to make chili and cornbread for dinner. I made up my own chili with what I had in the pantry but for the cornbread I used a recipe that has become a favorite. I made The Pioneer Woman's Skillet Cornbread. I have made this recipe quite a few time and it is quick, super easy and yummy, and never disappoints. Here is the recipe:
Pioneer Woman's Skillet CornbreadPrep Time: 5 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12
Ingredients
1 cup Yellow Cornmeal
½ cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Sugar (I added this to Ree's recipe)
1 Tablespoon Baking Powder
1 cup Buttermilk (Since I didn't have buttermilk on hand I just used regular milk and added a little vinegar)
½ cups Milk
1 whole Egg
½ teaspoons Baking Soda
¼ cups Shortening
2 Tablespoons Shortening (I used butter because I ran out of Crisco)
Preparation Instructions
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stove top for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
1 Tablespoon Baking Powder
1 cup Buttermilk (Since I didn't have buttermilk on hand I just used regular milk and added a little vinegar)
½ cups Milk
1 whole Egg
½ teaspoons Baking Soda
¼ cups Shortening
2 Tablespoons Shortening (I used butter because I ran out of Crisco)
Preparation Instructions
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stove top for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
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