This recipe started because my girlfriend is making chili. I thought making a cornbread would go great but I wanted to make it extra special and have plenty. Plus I also looked at this way - I had all of the ingredients and had to purchase a quart of buttermilk so why not use it all now. Any leftovers (which I doubt can be frozen and saved for another time).
As I was starring at my paella pan from Le Creuset that is when it came to me! This paella pan would make a great cornbread and look amazing too! I also love my OXO kitchen essentials. I just couldn't imagine using anything else. In this recipe I used mixing bowl, measuring cup, measuring spoons and oven mits! I am a happy girl in the kitchen.
For our breakfast I made bacon and reserved 4 pieces so you can omit the bacon if you don't have it handy but I always make extra "just in case" or Jake gets to enjoy it during the week.
This is what I did! Now remember this is for a large paella pan - If you are making in a standard cast iron pan or 8x8 baking dish then cut the ingredients in 1/2 except for the baking soda (use 1 tablespoon)