It turned out that I didn't have enough cornmeal at home to make either of the recipes from Laurel Robertson's book. I saw several versions online, but what I finally ended up making was simply based on what I had around and what I was willing to add (sugar and fat).
1 C cornmeal
1 C whole wheat pastry flour
1 t baking powder
½ t salt
1½ C buttermilk
1 T honey
2 T vegetable oil
Putting it together
This bread is extremely simple to put together.
The oven is preheated to 450 F. I added the oil to the skillet, swirled it around and put it in the oven as it heated. I had read about this method in one of the numerous recipes I had perused online and found it interesting.
The first four ingredients are mixed together very well. The eggs are beaten in a separate bowl and the honey and buttermilk are added to the eggs.
|Dry and wet ingredients|
|Ready for the oven|
|Out of the oven after 25 minutes|
The bread slid right out of the pan. The bottom and sides were nicely browned. The bread was not sweet at all. I haven't eaten a lot of cornbread to know a good one from a not-so-good one. If it had to be eaten by itself, I would probably like a slightly sweeter flavor. But this bread could go either way, depending on what it is offered with, chili, butter or honey. All in all, a fun dish to make in the skillet and nice enough to make for company.