buttermilk skillet cornbread

As a grandchild of the south, I have been in awe of my Mommom's skillet cornbread ever since I can remember. Watching her golden creation fall out of her skillet with ease and onto the butcher block was nothing short of magical to this little foodie in training. I have to thank her for teaching me that if the cornbread does happen to crack and crumble, it can still taste even better than the perfect one before it. I still giggle at the irony of the cornbread for our Thanksgiving stuffing turning out absolutely perfect year after year only to be intentionally crumbled to pieces minutes later.

I made buttermilk skillet cornbread in the cast iron skillet that Mommom gave me for my birthday last year in celebration of her special day today. We'll toast a slice of cornbread in her honor as I thank her for never letting me forget that, although I may crack and crumble at times, I'll always be perfect in her eyes. Happy Birthday, Mommom! I love you and appreciate your many years of wisdom and love.

Buttermilk Skillet Cornbread
makes one 9" skillet cornbread

Ingredients:
4 tablespoons butter
2 cups stone-ground yellow cornmeal
1 tablespoon sugar
1 teaspoon baking soda
2 large eggs
2 cups low-fat buttermilk
2 tablespoons honey

Preparation:

1. Preheat oven to 425 degrees Fahrenheit. Place butter in 9 inch cast iron skillet and melt in oven while preheating and preparing batter. 
2. In a medium bowl, combine cornmeal, sugar and baking soda until combined. 
3. In a separate bowl, whisk together eggs, buttermilk and honey. Add to dry ingredients and stir until fully incorporated. 
4. Carefully remove skillet from oven and pour batter into hot, buttered skillet. 
5. Return to oven and bake for 25 minutes until top is light golden brown. Let cool 10-15 minutes before serving.