I told you recently about my purchase of a cast iron skillet and how much we use it. Well, I love it so much. So much. I happened upon a recipe for skillet cornbread in Southern Living magazine (October 2013) and thought it sounded delicious. I bought the buttermilk and then realized I had ordered a gluten-free mix on Vitacost. I love Bob's Red Mill products and this being gluten-free was great in my opinion - as we limit the amount of gluten we consume. I decided to combine the two, and here's what I did.
I followed the directions on the Bob's Red Mill package, which called for adding eggs, milk, and melted butter or oil. I used my buttermilk for the milk and chose melted butter. I followed the skillet instructions from the magazine by heating two tablespoons of bacon drippings (which I had already saved) in the skillet in a 450 degree oven for 8-10 minutes. I then added the drippings to the bowl, where I had just combined the mix, eggs, buttermilk, and melted butter. I stirred just until combined and quickly poured back into the hot skillet - and it sizzled, which is what you want. I baked the cornbread for about 15 minutes until golden on top and pulling away from the sides. I served it with good butter and the raw Tennessee honey we bought while in Nashville recently...Oh, and the chili I whipped up. A perfect winter meal.