Today’s recipe, Easy Homemade Skillet Cornbread, is a classic fall-inspired dish that’s a perfect complement to cooler weather main meals, like soups and veggie or meat casseroles. This recipe is made with einkorn flour, an ancient grain that's easier to digest than modern wheat and rich in nutrients.
Preheat the oven to 350F. Once the oven is heated, placed a cast iron skillet (I use a 10-inch skillet) in the hot oven. Let the skillet heat in the oven while you mix the corn bread ingredients together.
In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In a separate medium-size bowl, whisk together the liquid ingredients: milk, yogurt, maple syrup, and an egg. Pour the liquid ingredients into the dry ingredients and whisk until combined. Set aside.
Remove the skillet from the oven (remember, it's very hot!). Place the butter in the skillet and return the skillet back to the oven. The butter will melt (about 4-5 minutes). Once melted, remove the skillet from the oven and carefully disperse the butter so even the sides are buttered. Pour the melted butter into the cornbread mix, folding the butter into the cornbread. Wipe the sides of the skillet, if any butter dripped over the skillet, and pour the cornbread into the skillet.
Bake the cornbread for 22-25 minutes, until firm in the center.
Let the cornbread rest for 10 minutes before slicing.
Serve with butter and honey.
Notes
*A medium grind cornmeal will produce a grainy, crunchy, crumbly cornbread, not a cake-like cornbread. This is my preferred texture. If you'd like a cornbread with a "smooth" texture, look for fine grind cornmeal. If you use a fine cornmeal, the cornmeal amount may need to be slightly reduced by a couple of tablespoons.