I approach skillet recipes that go in the oven with some trepidation, because it’s almost inevitable that someone will try to pick up the hot skillet with their bare hands. I remember in vivid detail my husband wrapping his hand around the handle of skillet I had removed from the oven only a few minutes before. It was one of those slow motion moments, where I could see him reaching for it and I couldn’t get the words out of my mouth fast enough to stop him. The single syllable “No” never seemed like such an intricate word in that millisecond of time, as my tongue and mouth tried to form it in advance of the huge mistake he was about to make. I didn’t manage it and he burned the palm of his hand quite badly. It blistered mightily and was painful for days. That was over 10 years ago and I have the whole scenario imprinted on my brain. I’ve now learned to leave the oven mitt ON the handle of the skillet once it’s removed from the oven, if only as warning to the unsuspecting soul who is simply trying to help get dinner on the table.
Third degree burns aside, this cheesy skillet bread is my new go-to low carb quick bread recipe. It’s savoury, easy to make and every single member of my family loves it. The inspiration was a recipe for skillet cornbread that I used to make on occasion. Cornbread maybe gluten-free, but it is not even remotely low carb and I was wondering if I could come up with a savoury bread that would bake up in a similar fashion. I actually took one of my own recipes from Low Carbing Among Friends, Volume 1, my Bacon Cheddar Jalapeno Bread, and modified it. Besides leaving out the bacon and jalapeno (which you could always add back in, if you like), I increased the flax, decreased the eggs, skipped the xanthan gum, and added some almond milk. It was pure gut feeling on this one, trying to get a consistency that I thought would work. I was actually worried that I’d made it too moist and I would end up with a center that wouldn’t cook through.
Thankfully, my fears were groundless. It baked up beautifully, and pouring the batter into a hot buttered skillet meant that it had a crispy browned crust. It was a perfect accompaniment to soup for dinner. I actually wasn’t going to post it right away but it suddenly occurred to me that it’s a perfect Thanksgiving side dish, and as I haven’t really put up many Thanksgiving recipes this year, it was time to make amends. So I made it a second time to get photos and it paired it with my low carb fish chowder. And I am already planning to make it again on Christmas Eve. It also occurred to me that this bread, if left to dry out, would make a great bread for stuffing. I may actually put that to the test this coming Thursday!