Cornbread from scratch couldn’t be easier and if you have a cast iron skillet, you will absolutely love this sweet cornbread (it’s pretty good with a cake pan too, but cast iron just adds something “extra”). This sweet cornbread bakes up light and fluffy, with a bit of crispy texture on the outside, from preheating the pan, which in my opinion is an absolute must do. It’s winter where I live, and chili is on a regular rotation as it is every year during the cold winter months. This year has been no exception. Today, it’s snowing, so a bowl…
