Skillet Cornbread

Fall has opened up here in Ohio with colder temps.

The geese are flying in formation above our lake.

While others are complaining about what’s around the corner…

I welcome Fall as it is my favorite season of the year.

It’s a time for nesting and cuddling…

and gathering around the hearth.

You can see Polly has already started!

It’s also a time for baking.

Last night we had all the fixings for a perfect Fall Friday night as our grandson spent the evening with us.

With a fire burning in the fireplace, we enjoyed a big pot of chili and skillet cornbread.

I love my skillet…remember my Pineapple Upside Down Cake?

Start by heating your skillet in 425 degree oven until hot.

While the pan is heating, mix 1 1/4 cup flour, 3/4 cup yellow corn meal, 1/8 cup sugar (optional), 2 tsp. baking powder and 1/2 tsp. salt (optional).

Whisk together 1 3/4 cup of buttermilk and a beaten egg, set aside.

Remove the skillet from the oven (be careful – it’s hot!) and add 1/2 stick of unsalted butter.

Watch it sizzle! If it browns, even better!

Swirl the butter around to coat the pan and pour the rest of the butter into the milk mixture.

Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn’t have to be smooth—a few small lumps are good.)

Note: I like to add fresh corn kernels (you can use frozen ones too) or chopped jalapeno peppers.

Scrape batter into hot skillet and bake until golden, 20 to 25 minutes.

Invert skillet over a platter and cool bread at least 3 minutes.

Slice and enjoy!