I recently learned how to season the cast iron skillet my mother in law had given us years ago. I don’t know why I didn’t do it sooner, but a few months ago I looked in my skillet pile (you know, the one everyone keeps in the drawer under the oven) and I noticed my cast iron. From there I started reading articles and learning what I needed to know about cast iron. Let’s just say, I’m hooked! I can’t imagine life without cast iron. How did I survive before?
Another not so recent development, but one I’ve been gradually picking up speed on is transforming some of my not so healthy food options into something a little more healthy. I’ll be the first to admit that not everything I make is the healthiest, but sometimes just a little tweak here or there is all it takes. In this case, we made my famous (yes famous, it’s won the hearts of many) thick and spicy chili and wanted cornbread to go with it last minute. As I started throwing things around in my pantry I realized, I was out of cornmeal and I really didn’t want to make a special trip to the store just for one item. Instead, I started rummaging around for a replacement. I found one. Flaxseed meal.
For some reason I hadn’t quite wrapped my head around the idea of using flaxseed meal in my sweet, delicious cornbread recipe, but I decided to give it a try, and I’m glad I did!
It was delicious! This recipe has quickly turned to one of our favorites to replace cornbread, and everyone in the house, including the kids, agree Flaxseed bread is better than cornbread.
So, here you have it, our flaxseed bread recipe, adapted from my favorite cornbread recipe by Betty Crocker.
Cast Iron Flaxseed Bread
- 1/4 cup butter, melted
- 1 cup whole milk
- 1 large egg
- 1 1/4 cup flaxseed meal
- 1 cup flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- extra butter to grease skillet
- Heat oven to 350 degrees. Place cast iron skillet in oven to heat.
- Whisk together melted butter, milk and egg until combined. Stir in flaxseed meal, flour, sugar, baking powder and salt until just combined.
- Remove skillet from oven, carefully. Grease hot skillet with butter then pour flaxseed meal batter in.
- Bake at 350 degrees for 25 minutes or until baked through.
- Remove from oven, allow to cool for 5 minutes then serve hot. Eat plain or topped with honey, jam or butter.
What’s your favorite bread to pair with chili? I shared mine, now it’s your turn to share yours in the comments.