Skillet Buttermilk Cornbread

My Favorite Skillet Buttermilk Cornbread: A Busy Mom's Recipe

As a busy mom of three, time is my most precious commodity. Finding quick and easy recipes that are also healthy and delicious is a constant quest. This skillet buttermilk cornbread recipe has become a staple in my kitchen, a go-to for weeknight dinners and even casual weekend brunches. It's incredibly versatile, adaptable to different dietary needs, and honestly, the most comforting thing on a chilly evening. The recipe I use is slightly adapted from Dana Carpender's cookbook, emphasizing whole grains and a boost of protein. I always find it makes the perfect accompaniment to any main course and my children even happily have a slice as an afternoon snack!

What I love most about this recipe is its simplicity. The dry ingredients can be mixed ahead of time, saving precious minutes on busy weeknights. Then, when dinner is almost ready, all it takes is a few minutes to combine the wet ingredients, pour, bake, and enjoy. The result is a cornbread that’s both moist and slightly crumbly, with a delightful subtly sweet flavor. The addition of almond meal adds a nice nutty complexity and a touch of healthy fats.

Adapting the Recipe: This recipe is incredibly versatile. Feel free to experiment with different additions! I often add shredded cheddar cheese or chopped jalapeños for a spicy kick. For a sweeter version, a sprinkle of brown sugar before baking works wonders. You could also try substituting other types of flour for the almond meal depending on dietary needs or preferences. The beauty of this recipe lies in its adaptability - feel free to make it your own!

Serving Suggestions: This cornbread is incredibly versatile, and pairs wonderfully with a variety of dishes. It's the perfect accompaniment to hearty soups, chili, stews, or even a simple salad. I also love serving it alongside grilled chicken or fish, or using it to make delicious cornbread stuffing for Thanksgiving.

Beyond the Recipe: The real magic of this recipe isn’t just in the ease of preparation or the delicious taste; it's in the moments it creates. The aroma filling the kitchen as it bakes is enough to brighten even the most hectic of days. The simple act of sharing a warm slice of cornbread with family and friends fosters connection and creates lasting memories. This seemingly simple recipe has become a symbol of comfort, togetherness, and the joy of simple things.

So, the next time you're looking for a quick, easy, and incredibly delicious side dish, give this skillet buttermilk cornbread a try. It's a recipe that will quickly become a beloved staple in your own kitchen, just as it has in mine. Enjoy!

Step-by-step

• Preheat oven to 400°F (200°C). Put cast iron skillet in to heat at the same time.
• In a large bowl combine all the dry ingredients.
• In another bowl combine the buttermilk and eggs, mixing well. Set aside until oven is to temperature.
• When oven is up to temperature, pour wet ingredients into dry and quickly mix.
• Remove hot skillet from oven, add butter (and bacon grease) swirling to coat. Add batter quickly.
• Return to oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• Let sit for 10 minutes.
• Cut into 12 (or 24) equal wedges.