Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Skillet Cornbread January 5, 2014

Jamie says: Happy 2014, Two Sisters, One Kitchen readers!

I hope your New Year’s resolutions are off to a great start. After reading an article, I was inspired to make a few New Year’s themes (a lighter version of a resolution) for myself- one of which involved cooking and blogging. More specifically, I want to learn how to use different pieces of cooking equipment. So today, I’m blogging about one of my new Christmas presents- a cast iron skillet (and, of course, the delicious cornbread I baked in it).

Hot out of the oven…

Skillet Cornbread- baked to perfection

Skillet Cornbread- baked to perfection

Thanks for the cookbook holder, sis. And thanks for letting me (extended) borrow the Moosewood Cookbook, Mom.

It's quite a magical kitchen

It’s quite a magical kitchen

Get your Gameboy out, it’s time for some Pac-man. (Do they still make Gameboys?)

Looks like Pac-man, right?

Looks like Pac-man, right?

Pour that bowl of chili, it’s time for dinner!

Moist, hardy cornbread that warms the soul- when served with Bourbon Pork Chili

Moist, hardy cornbread that warms the soul- when served with Bourbon Pork Chili

Skillet Cornbread

~Recipe modified from the Moosewood Cookbook’s Delicious Corn Bread recipe and Food.Com’s Substitute for Buttermilk



  1. Preheat oven to 425°F. In a large bowl, add milk and white vinegar. Allow to rest 5 minutes. Add egg and honey. Beat with electric beaters until blended.
  2. In a separate bowl, combine corn meal, whole wheat flour, baking powder, baking soda, and salt. Mix well.
  3. In a microwave safe-bowl, microwave 3 Tbsp buttery spread for about 20 seconds or until melted. Use remaining buttery spread to grease a 10 1/4″ cast iron skillet.
  4. Add dry ingredients and melted buttery spread to wet ingredients. Beat with electric beaters until blended. Pour ingredients into skillet and bake for 20 minutes or until lightly browned. Remove from heat with pot-holders. Slice and enjoy!

Servings: about 10 large slices

Serving suggestion: Serve with Bourbon Pork Chili.

  • Nutrition Note: Whole grains make this cornbread a great side dish- and so does the use of a fat free milk with omegas, a higher nutrient egg, and an oil-based buttery spread.
  • How To Clean A Cast Iron Skillet: To clean a cast iron skillet, for the first use, I first poured water in it and brought the water to a boil on the stovetop. After letting the water and skillet cool. I emptied the water dried the skillet and poured about 2 tsp of canola oil in it and rubbed it in using a paper towel. I discarded the paper towel. Now my skillet was clean. Before using it the first time, I again greased the skillet with buttery spread. Now it was ready for the ingredients. After baking, I allowed the pan to cool, soaked with water and gently scrubbed any food off using a paper towel (no soap). I dried the skillet and repeated the oil step (add oil, rub in, discard paper towel). This time I placed plastic wrap over the skillet and stored to prevent dust from collecting.

4 Responses to “Skillet Cornbread”

  1. Robin Katzenstein Says:

    Wow, Jamie, You’ve inspired me to make chili and cornbread for dinner tonight being that it is so chilly out today. (ha!ha! nice pun huh?) Anyway, thanks for including how to clean a cast iron skillet. We have one, but I know it hasn’t been cared for properly and has gotten a little bit rusty. Any ideas on how to get rid of that? Thanks again! Robin

  2. […] chili pairs perfectly with cornbread. Check out my Two Sisters One Kitchen’s Skillet Cornbread recipe for a great side. P.S. You can freeze the cornbread, […]

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