I am seriously SO over all of this snow! We have now had the third snowiest winter of all time in Philadelphia… ew ew ew ew ew!! All last week while stuck inside because of the terrible weather, all I could think about was soup. I was looking at recipes of soup that I’ve made before and ones that I’ve saved for a rainy day. I didn’t even care what kind… I just really wanted soup.
And honestly, what better soup to make on a snowy day than one that cooks in a crockpot and makes your house smell all sorts of delicious?! I decided to spend some time on Sunday making a new chili recipe with Dave. We like to experiment and try new things, so this time around, we made a lamb chili. It was so delish! Stay tuned because I’ll be posting about that recipe soon
We decided to make this amazing cornbread to go along with the chili, which was a fabulous idea because it was so freakin’ easy and so yummy!
I have actually always wanted to try a baking recipe in my cast iron skillet, so this was the perfect opportunity.
This recipe is from the super popular blogger, Michelle, from Brown Eyed Baker. This is the first recipe I’ve made from her site, and I am so excited to try others… this one was great! Check out her blog and instagram… she has two adorable Golden Retrievers and posts so many pictures of them, I just love it!
Buttermilk Skillet Cornbread
1¼ cups Yellow Cornmeal
1¼ cups All-Purpose Flour
2 Tablespoons White Sugar
1½ teaspoons Baking Powder
½ teaspoon Baking Soda
1½ teaspoons Kosher Salt
1¾ cups Reduced Fat Buttermilk
1 large Egg
1/2 can Creamed Corn
4 Tablespoons Butter, cut into 4 pieces
1. Preheat your oven to 425 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt. Measure your buttermilk in a large measuring cup, then add the egg and stir. Add the buttermilk mixture and the creamed corn to the dry ingredients and stir using a rubber spatula until the mixtures are completely combined. Chop or snip some chives into the batter as well if you’d like.
2. Put the four pieces of butter in a cast iron skillet (10-12 inches) and then place the pan in the preheated oven until the butter is melted (about 3 minutes). Remove the skillet from the oven and swirl the pan so the butter coats the bottom and partially up the sides of the pan. Add the batter to the skillet and smooth the top with the rubber spatula.
3. Cook in the oven for about 20 minutes or until a toothpick entered into the middle comes out clean. Let cool slightly then cover the pan with a cutting board and flip, removing the cornbread. Slice and serve warm.
Recipe Adapted from: Brown Eyed Baker
I was literally in shock when this recipe turned out right. I’m not very good at baking (I rarely follow instructions the right way) and could not believe how perfect this cornbread came out of the skillet! What a relief.
The only change I would make to this recipe for next time would be to add either a little bit more sugar or kosher salt… or even jalapeños! The good thing about cornbread is that the opportunities are endless… you can add whatever you’d like. This cornbread was so delicious and was the perfect accompaniment to our lamb chili!