I just love soups during the fall and winter. There are so many options and they warm you to the core. I could eat just soup for dinner and be fine, but Matt needs a little something more to make it feel like a meal. That is why I whipped up some skillet cornbread to go with our ham and bean soup.
Of course you could make it with yellow cornmeal, but I happened to have blue and thought that would be a fun change. Matt always appreciates when things are a little different than normal. It makes the meal feel a little more special. Of course Jax promptly broke up his piece and put it all in his soup. He loves stirring things up and the more things he can fit in his soup bowl the better!
Matt liked the cornbread so much that he cut a slice off for a friend who visited later. He wanted to show off our blue cornbread, so he warmed it up and served it with honey and butter. It got rave reviews all the way around!
This cornbread is not super sweet, I wanted it to be able to stir it into my soup like Jax without making the soup too sweet. You could easily up the sugar to 1/2 cup if you want a sweeter cornbread.
Blue Skillet Cornbread
fills 1 9" skillet
1 cup buttermilk (regular milk would work fine)
1/4 cup butter, melted
1 1/4 cup blue corn meal
1 cup flour
1/3 cup sugar
1 T baking powder
1/2 tsp salt
- Preheat oven to 400 F
- Stir together buttermilk, butter, and eggs until combined.
- Stir in cornmeal, sugar, baking powder and salt until uniform.
- Gently stir in flour until just combined (it's ok if it's a little lumpy.)
- Pour batter into skillet and bake for 22-28 minutes. You want it to be cooked through and very lightly browned.