Cornbread is an easy answer to the "What should we have for dinner?" question on nights when I'm feeling lazy -- add a really simple salad and a poached egg and you're set.
I tried a lot of recipes in looking for my cornbread soulmate, and this one satisfies all of my requirements: a high ratio of cornmeal to flour (1:1 here!), no fancy ingredients (honey, molasses, what have you), and not so many eggs or so much milk that I can't make it when the fridge is on the empty side.
This is actually the un-veganization of a vegan recipe I found on the internet (no flax seed for me, please, and bacon fat makes for the crispiest crust), and it's perfect in every way. Do yourself a huge favor and eat the leftovers the next day toasted, spread with avocado, and drizzled with balsamic. Just, wow.
One last note: try sauteeing a sliced onion or two in your skillet while you prep the batter, then pour the batter directly over the caramelized onions, bake, and flip it all out of the pan to serve. —Nozlee Samadzadeh
I'm Nozlee Samadzadeh, a writer, editor, farmer, developer, and passionate home cook. Growing up Iranian in Oklahoma, working on a small-scale organic farm, and cooking on a budget all influence the way I cook -- herbed rice dishes, chicken fried steak, heirloom tomato salad, and simple poached eggs all make appearances on my bright blue kitchen table. I love to eat kimchi (homemade!) straight from the jar and I eat cake for breakfast.