Skillet Cornbread

There is something quite rustically appealing about pulling cornbread baked in a cast iron pan out of the oven. For some reason, I couldn't help but feel reminded of the desert I lived in for many years. Making this made me want to eat it sitting outside under a mesquite tree, while sipping on a strong cup of coffee and taking in the beauty and serenity of the desert sky and mountains. Maybe in the company of a woodpecker. I know. Odd, but true.

This bread is as easy as beating a couple of eggs and stirring together the ingredients with a wooden spoon. I love this kind of baking. Start to finish was less than 35 minutes with minimal clean up and the results are pretty neat-o.

                    1 cup milk
                    2 eggs
                    1/4 cup olive oil
                    1 1/2 cups whole wheat pastry flour
                    1/2 cup polenta
                    2 teaspoons baking powder
                    2 teaspoons sea salt
                    1 tablespoon unrefined sugar

Preheat the oven to 350. Place the milk, eggs, and oil in a bowl and whisk to combine. Place the flour, polenta, baking powder, salt, and sugar in a bowl and stir until well combined. Make a well in the center, add the egg mixture and stir until a soft dough forms. Spoon the dough into a lightly greased 10" oven-proof skillet or frying pan and bake for 20-25 minutes or until golden and cooked through when tested with a toothpick.

Adapted from Donna Hay.