Good Morning Friends! Do you remember Ellie? I am so excited to have my amazing cousin/bff be my guest writer today. Since (my) day 1, we’ve been two peas in a pod with an endless list of laughter and adventure. Ellie lives in Fort Collins, Colorado with her hubby and dog Bodie. I love how easy it is to fly to Denver from Austin and I’m happy that she and I get to see each other as often as we do considering we live in different states. But we talk regularly and make it happen :) And I’m so happy we do! Here is a little recipe Ellie has been making this fall!
Football season is one of my favorite times of year because I can make yummy soups and this amazing cornbread in a skillet! I remember enjoying this side at one of our favorite restaurants in Cherry Creek, The Cherry Creek Grill, and knowing that I needed to be able to make this dish anytime! It could definitely serve as a great side for Thanksgiving as well!
Image via Browneyed Baker
This recipe is so easy, but definitely use a 10″ skillet rather than an 8″ (I almost burned our new house down last night because the cornbread was leaking over the rim of the skillet!). Enjoy! :)
Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Simple cornbread baked in a cast iron skillet.
1¼ cups yellow cornmeal
1¼ cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
1¾ cups buttermilk
4 tablespoons unsalted butter, cut into 4 pieces
1. Preheat oven to 425 degrees F.
2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.
3. Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.
**Recipe from Martha Stewart
Thank you for reading!