Sometimes warm, freshly baked bread is all you want for breakfast-ideally made from dough that doesn't involve activating yeast or kneading. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
Full Recipe
Author
Amy Chaplin | 2015-07-06
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