Comfort Food: Herbed Skillet Cornbread
I must admit I’m a little worried. I’m afraid my tolerance for sweets is waning. Once again today, I was yearning for something savory. Then again, to be fair, I spent last weekend making 50 scones for a bake sale, eating two of said scones, along with a cupcake, a Nanaimo bar, and more than a few macarons. Not to mention a couple of those Raspberry-Rhubarb Fools that have been taunting me in my fridge… Okay, you’re right, I was in desperate need of a sugar detox.
A mostly-full carton of leftover buttermilk and a bout of April thunderstorms urged me to bake something warm and comforting, something bright to break through the ominous clouds: a skillet of fragrant cornbread, laden with fresh herbs. And it worked. As I pulled the pan out of the oven, the sun burst through the windows of my apartment and warmed my skin. A few bites of this delicious bread and my soul was warmed through, too.
It may seem strange to drizzle honey on a savory herbed bread, but trust me, it’s divine.
Herbed Skillet Cornbread
adapted from King Arthur Whole Grain Baking
- 2 cups stone ground cornmeal
- 3/4 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp each rosemary, thyme and basil, finely chopped (or use other herbs of your choice, like dill or sage)
- 2 cups buttermilk
- 2 Tbsp honey
- 2 eggs
- 4 Tbsp butter, melted, plus more for pan
- Preheat the oven to 400 degrees and place a 9-inch cast iron skillet inside to heat while you prepare the batter.
- In a large mixing bowl, combine the cornmeal, flours, baking powder, baking soda and salt. Gently stir in the herbs.
- In another bowl, whisk together the buttermilk, honey, eggs and melted butter. Pour into the dry ingredients and whisk until smooth.
- Remove the hot skillet from the oven and add 1 Tbsp butter, swirling as it melts to coat the bottom and sides of the pan. Pour in the batter and smooth the top.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. Serve warm with a drizzle of honey or a smear of butter (or both!). Enjoy!