Page 130 - A Literary Holiday Cookbook

Skillet Cornbread with Homemade

Butter

Makes 1 (10-inch) cornbread and 6 ounces butter

“Then she split two cold corn-cakes and spread them with molasses. She gave one to Mary
and one to Laura. That was their dinner, and it was very good.”
—Little House on the Prairie

No-rise, no-knead breads like cornbread were a dietary staple for pioneers like the Ingalls
family. Pair it with some homemade butter, and you have a simple, satisfying side dish
perfect for Thanksgiving on the prairie. I highly recommend spreading some honey butter on
it while it’s still hot, allowing the butter to melt to form a glistening glaze.

INGREDIENTS

For the Butter and Buttermilk

2 cups heavy whipping cream

⅛ teaspoon salt
1 tablespoon honey (optional)

For the Cornbread
2 tablespoons butter, divided (from the recipe above)

1 cup flour
1 cup cornmeal

1½ teaspoons baking powder

¼ teaspoon baking soda
1¼ teaspoons salt

1½ tablespoons sugar

2 eggs, room temperature
1 cup buttermilk, room temperature (from the recipe above)

INSTRUCTIONS