Skillet Cornbread

A Clara favorite. We ate this covered with fresh strawberries. This recipe is for a 9 inch cast iron skillet but I increase proportions to make it in my 12 inch cast iron. Unfortunately the math isn't pretty so I've stuck with this 9 inch recipe.

1 3/4 c cornmeal

3/4 c flour

1/4 c sugar

1 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1/3 c milk

1 c buttermilk (I used vanilla yogurt)

2 large eggs

1 stick butter, melted

Heat oven to 400 degrees and warm cast iron skillet while preparing ingredients.

Combine cornmeal, flour, sugar, salt, baking powder and soda in bowl. Stir in the milk, buttermilk, eggs, and and all of the butter except 1 T. Brush the skillet with reserved melted butter. Pour the batter into the skillet and bake 20-25 minutes. 

From: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/skillet-cornbread-with-strawberry-jam-recipe.html

Buttermilk Shortcakes / Scones

Topped these with a mix of cherries, blueberries and blackberries (and fresh whipped cream of course!) for our weekly dinner with Nate & Sarah. Definitely my favorite shortcake. I am planning to add dried fruit at some point and eat these as breakfast scones as well. Made about 10 cakes. 

3 c flour

4 tsp baking powder

1 tsp baking soda

1/3 c sugar

1 1/2 tsp salt

3/4 c cold butter cut into small pieces

1 c buttermilk

2 T heavy cream

Combine flour, baking powder, baking soda, sugar and salt. Cut in butter until the mixture resembles coarse crumbles. Stir in buttermilk. Drop 1/3 c scoops, 2 inches apart onto parchment-lined baking sheet. Brush biscuits with heavy cream. Bake in 425 degree oven 15-20 minutes. 

From: http://allrecipes.com/recipe/buttermilk-strawberry-shortcake/