Yes, yes. This was supposed to fall under the category of “lighter fare” because it’s winter and winter foods are so heavy. Doesn’t your gut need a little rest?

Then Thanksgiving came along and I was tasked with cornbread stuffing for a Friendsgiving. I also started a big argument about “stuffing” vs “dressing” in which all parties felt like they won but really we didn’t solve anything. But I digress.

When I made the stuffing, the cornbread was SO GOOD that I really didn’t want stuffing… I just wanted the cornbread. I gotta tell you, this cornbread is pretty damn delicious for a flourless recipe. It’s a new house staple. And, it’s baked in a skillet which means the cornbread is in pie pieces, which is different and fun. Despite the extreme amounts of fat in this recipe, it’s still good with a heavy pat of butter melted on it.

When I made this recipe I ran out of buttermilk and had to substitute some cream. I think either or will work fine. Also, feel free to omit the jalapenos if you don’t do spicy. Yes, I’ll judge you secretly on the inside for being afraid of a little jalapeno.

Pair this alongside your favorite soup!