Filling the Freezer

Some women nest. Apparently I cook.

In preparation for the baby I've been making some dishes to throw in the freezer that can easily be reheated in the coming weeks when I may not have a handle on being able to whip something up for dinner.

Among what I've prepared for the freezer so far are tomato sauce with chicken sausage, lentil soup, and -- last night's addition -- turkey chili.

Along side the chili, I made a batch of skillet corn bread. Although I generally like the skillet corn bread recipe that I've posted before, I am still tweaking it. This version is sweeter and more crumbly then my previous version.

Here's what I did yesterday:

1 cup cornmeal
1 cup flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1/2 cup honey
1 large eggs
1/2 cup melted butter

Preheat oven to 400 degrees. At the same time, place skillet in oven to preheat.

Whisk cornmeal, flour, baking powder, and salt together in one bowl. Whisk buttermilk, honey, and egg together in another bowl.

Remove hot skillet from the oven. Melt butter in the skillet, allowing it to coat the bottom and sides of the pan. Pour the extra butter into the wet ingredients. Pour the dry ingredients into the wet ones and quickly mix to incorporate.

Pour batter into the hot skillet and return to the oven. Bake for 22 minutes or until the top is golden and a toothpick comes out clean.

Allow to cool slightly, then cut and enjoy.