Skillet cornbread

Yesterday was the first glimpse of fall in Vancouver. The sky was grey, dumping a torrential rain and wind gusts which made me feel as if wearing a parachute during my workout. Even though it may not be the most pleasant weather to train in, nothing beats coming home after a blustery day and warming up with a hot shower, indulging in a hearty bowl of something, and curling up on the couch with a big mug of tea.

Soups, chilies and stews make up most of my meals when it’s cold outside. They’re simple and can be left simmering all day on the stove or in a slow cooker. It’s perfect, as it lessens the time I spend hangry, and I don’t have to expend any more energy to cook dinner after a hard practice. But as wonderful as those meals are, many need something to soak up the last drops left at the bottom of the bowl. It can be bread, or buns, or biscuits; some sort of flavour vessel.

My all-time favourite combination is a spicy chili paired with a warm, buttered piece of cornbread. When I discovered a cornbread I can bake in my cast iron skillet I was sold. I try and cook everything with cast iron, as the iron can leech into whatever I’m cooking and provide an extra punch of iron my blood happily accepts. Simple ingredients, easy to whip up, and an extraordinary side to any soup or chili or stew. It freezes well, and is great in a Mexican style eggs Benedict. It also works as regular toast for breakfast. Actually, I’ll take any excuse to eat cornbread.

Skillet Cornbread
Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients:

• 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
• 1 egg
• 4 tablespoons unsalted butter, cut into four pieces

Directions:

1. Preheat oven to 425F
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 three to five 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 three days.