I’ve just arrived in the UK and am SO excited to be back. I love living in Seattle, but as Dorothy said “There’s no place like home” and who could argue with a girl in such fabulous shoes?!!!
But there was something rather disagreeable waiting for me in the arrivals lounge at Heathrow – not my family, my girlfriends, or even George Clooney with an invitation to his new UK home – instead there it was, CHRISTMAS, in the form of a festive display of Christmas trees, lights and decorations. Yes it’s November and Christmas has already arrived in the UK, like it or not!
In America, due to Halloween and Thanksgiving, Christmas takes a back seat until the beginning of December. So I am taking a leaf out of the American book and featuring Thanksgiving recipes for the next few weeks, leaving Christmas in its rightful place – December!
I start with good ole fashioned American Skillet Cornbread. I love my Lodge cast iron skillet, it’s such a versatile piece and is great for serving straight from the oven, as it looks stylish on the table whilst keeping the food warm, the perfect partner for this cornbread recipe. However, don’t panic if you don’t have a skillet, you can use a standard loaf or cake pan for equally impressive results.
Before you get started, pre-heat the oven to 400°F and place your greased skillet in the oven to warm. Beat the milk, butter and egg in large mixing bowl with a wire beater or whisk.
Add in the remaining ingredients and stir until the flour is moistened – be careful not to over stir, the batter should remain lumpy. Carefully remove your skillet from the oven and pour in the mixture.
Bake for approx. 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean.
I think cornbread is best served warm from the oven, but it’s equally yummy cold. For a sweeter sticky cornbread, I like to replace the sugar with a ¼ cup of maple syrup and serve it warm, drizzled with melted butter, honey, or more maple syrup – my mouth is crying (that’s a step beyond watering!) just thinking about it!
To make my Thanksgiving Skillet Cornbread Recipe I used the following equipment:
- Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
- Tovolo® Mini Whisk
- Lodge Pre-Seasoned Cast Iron Skillet
- John Boos Chopping Board
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Thanksgiving Skillet Cornbread Recipe
1 Cup Milk
¼ Cup Butter, Melted
1 Large Egg
1 Cup Plain/All Purpose Flour
1¼ Cup Cornmeal
½ Cup Sugar (or ¼ Cup Maple Syrup)
1 Tbsp Baking Powder
½ Tsp Salt
Pre-heat the oven to 400°F.
Grease the skillet with butter and place in the oven to warm.
Beat the milk, butter and egg in large mixing bowl with a beater whisk.
Add in the remaining ingredients and stir until flour is moistened (batter will be lumpy).
Pour into skillet and bake for approx. 20 to 25 minutes, until lightly browned and a cake tester inserted into the center comes out clean.
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