Tuesday, November 11, 2014

thanksgiving skillet corn bread {bread bakers}

Yes, here it is... Thanksgiving... already! Seems like this year is flying by - but I guess that is what everyone says every year.

Two months into the school year and I am entrenched in meetings, organizing, planning. I love it! We've planted a winter bed of lettuce in the front school yard - hoping we can make it last the whole winter and be harvested for the kids' lunches. The sustainability Committee is getting reved up - and there's been talk of solar panels on the roof!! How awesome is that?! The Maker's Space my friend Diane organized and made beautiful is ready for use - we plan on creating a Pinterest baord full of craft ideas to implement learning the curriculum in all grades Pre-K to 5th.

And in just a few weeks we will eat more food than we can manage in a bucolic location, hopefully involving some snow (although that is not looking likely). Here is new take on the corn bread - sweet with frozen corn kernels scattered around. Makes for a nice surprise when you bite into it.

Thanksgiving Skillet Cornbread
Makes 6-8 servings, adapted from Cookie + Kate

  • 6 Tablespoons unsalted butter
  • 1 cup coarse grind cornmeal
  • 1 1/4 cup white whole wheat flour or regular whole wheat flour
  • 1/2 tablespoon kosher salt
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • dash cinnamon
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1/4 cup maple syrup
  • 1 1/2 cup frozen corn
  1. Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
  2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
  3. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
  4. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here is what everyone came up with for a new take on the Thanksgiving traditional breads:

Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spiceroots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious 
Crusty French Bread Rolls by Robin at A Shaggy Dough Story
Gruyere Gourgeres by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D's Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate 
Pumpkin and Rosemary Bread by Rocio at Kidsandchic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at Chef Mireille's East West Realm Overnight Rosemary Rolls by Holly at A Baker’s House
Skillet Cornbread by Sandra at Meadows Cooks
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen's Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings 
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf bread by Carola at En la Cocina de Caro 


  1. What a great cornbread with all the kernels of corn, Sandra! I am so impressed that your school has a garden program. The children learn so much from growing their own vegetables and I'll bet more of them start eating lettuce when they see the greens come up.

  2. The texture of your cornbread looks great. I hope you enjoy Thanksgiving!

  3. I love how involved you are with the school! sounds like you guys have a lot of great ideas going. Also, that cornbread looks fabulous. It's one I've been eyeing as well!