As you may have noticed I’m a foodbuzz featured publisher so I spend a decent amount of time reading blogs I discover through foodbuzz. Each day they do a top 9 which I find hit or miss. I understand they cater to all, but some of the recipes I can’t quite grasp. Anyway today while looking through them I came across skillet cornbread. The second I read the recipe I knew I was making it. I have some buttermilk in the fridge I needed to use and what better treat to make myself than something tasty with minimal sugar. Fat is not a bad thing while pregnant but it’s a good idea to avoid the sugar. I had just under 3/4 cup cornmeal so I used a bit more flour instead. The end result was a cornbread cake instead of the crumbly cornbread we are all used too, but it was just was I was in the mood for!
Place skillet in a 425º oven and heat until hot.
Remove skillet, add 1/2 stick of salted butter and allow to bubble/brown. Swirl coating bottom and sides.