November 1

Cooking Class: Skillet Cornbread

Recipes, Sides

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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!!

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


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