Cooking Class: Skillet Cornbread

Now that the weather has turned cooler, I have dug out my skillet cornbread recipe!  It is so PERFECT for fall meals.  It is also a popular item on holiday menus.  

Growing up we had cornbread from a box. Now that I am older and wiser I don't do that anymore!  Just look at the label — probably lots of stuff you can’t even pronounce!  (Here is the ingredients of a popular corn muffin mix — it even contains animal lard!)

This recipe is all natural ingredients full of goodness and flavor! Make sure you get stone-ground cornmeal.  If you don’t have buttermilk or are substituting a non-dairy milk, place 1 tablespoon vinegar or lemon juice in liquid measuring cup and add scant 1 cup milk (or alternative) to make 1 cup. The acid is necessary to react with the baking powder in this recipe.

If you don’t have a cast iron skillet, you can use a regular baking pan, but it will not get the deep golden color that the cast iron provides.  Also, the recipe calls for a 10-inch skillet,  if you use a different size, the baking time will be shorter (for a bigger pan) or longer (for a smaller pan).

Hope you enjoy this recipe as much as I do!  Leave me your comments, I LOVE to hear from you!!