Skillet Cornbread



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.

Mix: 1 1/4 spelt flour, 3/4 cup medium and fine cornmeal, 2 tsp baking powder, 1/8 cup brown sugar

Mix: 1 3/4 buttermilk, 1 egg

Remove skillet, add 1/2 stick of salted butter and allow to bubble/brown.  Swirl coating bottom and sides.

Pour melted butter into buttermilk/egg mixture

Add flour mixture to the wet ingredients mixing until just combined. See the lumps, they are ok!

Bake 20-25 minutes until browned and cooked through

Turn out of skillet and allow to cool a bit

2 thoughts on “Skillet Cornbread

  1. shteyndl Post author

    Thanks! The brown sugar I use is yellow-d dark brown sugar. It is a refined cane sugar which has the largest percentage of the original molasses content mixed back in. I love it and yes the flavor was wonderful!


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