Skillet Cornbread

This is the southern version folks, meaning no sugar added!  This is the kind of cornbread I grew up eating, and it is the perfect accompaniment to chili or stew.  If you already have bacon grease on hand, skip the first step and use 2 or 3 Tbsp cold grease.  Heat your pan over a burner or in the oven until melted and the pan is piping hot.  Be sure to keep an eye on your melting grease, so you don’t end up with a fire.

Skillet Cornbread

• About 2 thick bacon slices, chopped
• 3 cups cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups buttermilk
• 2 large eggs, lightly beaten
• 10 tablespoons unsalted butter, melted

Preheat the oven to 450 degrees F.

Brown chopped bacon in a 10-inch cast iron skillet.  Remove bacon from skillet.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the hot skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

Yields: 12 slices

Source: adapted from Emeril Lagasse, 2001

Whole Grain-Buttermilk Pancakes

This is my healthy go-to pancake recipe.   The different grains give these pancakes enough flavor that I often forgo the maple syrup and opt just for a pat of butter.

Whole Grain-Buttermilk Pancakes

• 1 cup whole wheat flour
• 1/3 cup quick-cooking oats
• 1/3 cup yellow cornmeal
• 1/3 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 4 tablespoons (about) butter, melted
• 2 tablespoons mild-flavored (light) molasses, or maple syrup
• Pure maple syrup

Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat (350 F). Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

Yields about 18 pancakes (1/4 c. of batter each)

Source: Bon Appetit, September 2000 / Rick & Ann’s in Berkeley, CA