Skillet Cornbread

One of my favorite cornmeal recipes is Marion Cunningham’s Custard-Filled Cornbread from The Breakfast Book . My neighbor in San Francisco brought it to a Halloween potluck (to much fanfare), and it occurred to me it was the same cornbread Molly  writes about in  A Homemade Life . Everyone in my family now loves this cornbread, and it has shown up at many family gatherings over the years. It is one of those recipes, so spot-on, I thought I’d never change it, tweak it, or make it any other way. There was no need. Keep it simple, leave it alone.
Skillet Cornbread: The Inspiration
Narrator voice: she was unable to leave it alone. I eventually did an alternative version good enough to share. I took the general approach to Marion’s custard cornbread, introduced a cast-iron skillet, and a few ingredients that pair nicely with corn – herbs, quinoa. My hope was that it would result in something unique and special. And wow, did it ever work out!

I hope you’ll agree, the results are impressive. A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet cornbread. The recipe yields enough for a small crowd. Each piece is dense and moist, rich with ribbons of varying texture. It’s quite special and, if you are a cornbread aficionado, worth a go.
Let me know if you try it out – it’s perfect for picnics, potlucks, family meals, chili night,Thanksgiving and the like!
More bread recipes:

Zucchini Bread
Black Bread
Braided Onion Bread
Cheddar Jalapeño Oatmeal Bread
Easy Little Bread
Lemon Focaccia
Big Sur Bakery Hide Bread
Six Seed Soda Bread

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