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Skillet Bread45
minutes“There’s nothing quite like a skillet filled with cornbread. Pair a thick slice of this with a big bowl of pinto beans, or serve it with your favorite Sunday supper, this is a fantastic corn bread recipe to have on hand. You can play with the flour ratios to create a fluffier or sweeter corn bread, the boys especially love when I get really lazy/crazy with the honey drizzle. They love it sweet!
To soak the cornbread for it’s nourishing benefits, you would simply rest your batter without the baking soda, for about four to six hours. After it has soaked, add the soda and bake as usual.”
– Cat Morrow
Cooking time: 30-45 minutes
1 cup starter, fed is preferred
1 1/2 cups milk
3 large eggs
1/3 cup butter or lard, melted
1 cup Maine Grains Organic Spelt Flour or gluten free oat flour
3 tbsp honey – up to 1/3 cup
1 tsp salt
1/2 tsp baking soda
2 tbsp additional lard or butter for the skillet
cheddar cheese, jalapeño, diced bell pepper, corn, shredded zucchini
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By Cat Morrow
legacyacres.org
IG @legacyacres
Facebook @legacyacresfamilyfarmstead
