In the season of winter weather, savory and hearty stews and soups beg to be served with a side of freshly made cornbread.
That was my grandmother’s belief and who can argue with a piping hot, cast iron skillet of homemade corn bread? Add a bit of butter and all is well in the world.
Having been raised on the boxed version of Jiffy cornbread, it was almost eight years ago, in 2009, when I shared with you my recipe for homemade corn bread. This was the recipe I used when our traditional Thanksgiving feast was overzealous, gluttonous and filled with every possible dish under the turkey rainbow.
It’s been a handful of years since we had cornbread stuffing on the Thanksgiving table, but it’s not because we don’t want to, but because the corn and flour don’t necessarily like us. The exception, however, was this recipe from Virginia Willis’s cookbook that won us over in 2015.
Fast forward to today and a world of creative culinary options abound that use alternative ingredients to get the same results you loved as a kid.
Danielle Walker’s third cookbook, Celebrations, offers many reasons to celebrate with some of our favorite dishes. The cookbook is filled with recipes for every holiday imaginable. Cakes, casseroles and a collection of dozens of other recipes that are sure to take any party to new heights, it was the skillet “corn” bread recipe that I set my sights on.
Using a base of almond flour and eggs, this skillet “corn” bread is surprisingly light and fluffy and tastes so much like the real deal, even David was incredulous when he took his first bite. It looks like cornbread, so it must be cornbread, right?
He didn’t know the “corn” bread had no “corn” until after he tasted it and declared this the best skillet “corn” bread with no corn. Ever.
I am betting your family will agree and no one will even miss the corn in this magical skillet “corn” bread that will help to sop up the last few bites of your favorite stew or soup.
Skillet "Corn" Bread
- 1/4 cup vegetable or palm shortening ghee or vegan butter
- 3/4 cup almond milk or nut milk of choice
- Scant 1/4 cup raw honey
- 1 teaspoon apple cider vinegar
- 5 pastured eggs
- 2 cups + 3 tablespoons blanched almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Preheat the oven to 350 degrees.
In a 10-inch cast iron skillet, heat the oil over medium-high heat until melted. Swirl the oil around the skillet to coat the bottom and sides and then pour the melted oil in a big bowl or the bowl of your stand mixer. Place the skillet back on the stove over low heat.
Using your stand mixer or a handheld mixer, add the almond milk, honey and vinegar to the bowl with the melted oil and mix on medium speed for 30 seconds. Add the eggs individually, beating well after each addition. Add the dry ingredients (almond flour, coconut flour, baking powder, baking soda and salt) and mix until combined. Pour the batter into the hot cast-iron skillet.
Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center of the bread comes out clean. If desired, put the oven on broil and let the top get super golden.
Remove from the oven and cool for 30 minutes and serve warm. Keep any leftovers in the fridge and reheat to serve.
For a real treat, top with your favorite butter or butter replacement and jelly.