This past fall, I ran the How To Eat An Acorn with Daniel Vitalis. While creating the course, I found myself so inspired to create a variety of uses for this noble fruit of the oak tree. One of the recipes I put together was a simple skillet bread, which basically was an adaptation to my Fluffy Cornbread recipe you can find here on the blog.
Looking for a way to use more acorn and less other "flours", I switched the ratio of flour to cornmeal in recipe previously mentioned. Without the wheat flour, this recipe comes out satisfyingly more dense and less bready. With a good portion of butter and a thick soup to dip it in, I'm sold!
Acorn Skillet Bread
- 4 Tablespoons unsalted butter
- 1 1/4 cup acorn flour
- 1/2 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs from happy hens
- 1 tablespoon honey
- 1 1/2 cups buttermilk (yogurt, kefir will work too)
- Preheat the oven to 350°F.
- In a 6-8 inch diameter cast iron pan, melt the butter.
- In a small bowl, mix together the dry ingredients.
- In a separate bowl, add the eggs, gently whisk, then add in the honey, and butter milk.
- Now combine the two just until combined then whisk in the melted butter.
- Reheat the skillet over medium-high heat. Once hot, pour in the batter and cook for a minute or two before transferring into the oven.
- Bake for about 30 minutes, or until a tooth pick tests clean in the middle.
- Remove from the oven and let sit for a few minutes before serving. With butter of course!