Category Archives: Vegetarian

Roasted Balsamic Mushrooms, Plus Videos For Veggie Success!

roasted balsamic mushrooms

You’ve made a decision. You want to eat more vegetables. But after eating salads for a few weeks, you’re sick and tired of the same old thing. You want to try a new vegetable, so you browse the produce aisle, and you grab something different. Some spinach. Cabbage. Maybe Brussels sprouts, or some crimini mushrooms. You’ve told yourself “I’m going to cook this!” and you put it in your basket. It goes home with you, and you stick it in the crisper drawer in the fridge.

And there it sits. And sits.

Aaaaand sits.

See, you had the best of intentions. You really did. But that new vegetable? Frankly, it’s intimidating. Outside of the norm. You just don’t know what to do with it! So it remains in the fridge, alone and forgotten, until it has turned into a mushy, slimy mess in its cellophane bag. After a time, you guiltily throw it away, and resolve to do better next time.

Sound familiar? An alternate version of the story involves you browsing the produce aisle, but feeling so overwhelmed by the intimidation (“I don’t know how to cook any of this stuff!”) that you ultimately come home with a baking potato and a bag of salad for the third week in a row.

I’ve been there. I understand. When we’ve already expended so much energy throughout the day focusing on getting kids ready for school, working, dealing with emergencies, ungrateful bosses, traffic, and less-than-ideal weather, we just can’t deal with the “new vegetable” thing. Even if our heart is in the right place.

It just seems so…hard.

That was the premise for the recent string of YouTube videos I’ve been sharing lately. Because I know that for many of us, cooking from scratch alone is uncharted territory, and even if we know how to make a few things, we are often hesitant or just don’t have the energy to do something that seems daunting. A new vegetable, or any food, really, often seems daunting! I’m hoping that through these videos, that we can together change that thought process. Because honestly, a vegetable shouldn’t be so scary, right?

Each of these videos (feel free to browse around and subscribe to my YouTube channel) showcases a simple way to prepare a fresh vegetable using very few ingredients, and 5 minutes of preparation time, max. The videos aren’t super-fancy; my kitchen isn’t perfect and I’m often in comfortable clothes. It’s not perfectly polished. My dogs make cameo appearances sometimes, as they’re often hoping I’ll drop something tasty on the floor. Moral of the story is: This stuff is totally down-to-earth and doable. Even at the end of a long day. I promise!

This week, I’m sharing one of my favorite ways to make roasted mushrooms. These mushrooms I’ve shared before a few years ago, but I come back to them time and again. After all, they’re easy. You can toss mushrooms with some herbs and garlic, and when you’re ready, throw them in the oven. Then, 20 minutes later, you take them out. The end. Finito. That’s all you have to do.

But in case you don’t believe me, you can watch the video and see for yourself.

See? That’s not so bad, right? Ready to make them for yourself? Here’s the recipe!

Print Recipe

Roasted Balsamic Mushrooms (gluten-free, grain-free, vegan, sugar-free)

1 lb fresh crimini mushrooms

4 garlic cloves, minced

¼ c extra virgin olive oil

2 T balsamic vinegar

1 t fresh thyme leaves

Salt and pepper to taste

¼ c fresh flat-leaf parsley, chopped

 

Preheat oven to 425 degrees and line a rimmed baking sheet with parchment or foil. Toss the mushrooms with the garlic, olive oil, balsamic vinegar, thyme, salt and pepper. Roast until the mushrooms are juicy – about 20 minutes.

Remove from the oven and toss with the parsley while still warm.

(hint: to streamline your meal, you can prepare this recipe up to the point where you would put it in the oven, and instead refrigerate for a few hours. Then, when it’s time, just pop in the oven as directed.)

Serves 4.

 

 

Sautéed Spinach with Garlic

sauteed spinach

Looking for a quick-and-easy way to get something green on your plate for dinner tonight?

How about spinach?

Gone are those days, when I was growing up, where Mom would open a can of spinach, and we would eat it, pretending we would grow big and strong just like Popeye. I can’t even remember the last time I ate canned spinach, honestly. It’s been a long time. I much prefer fresh when I can get it, frozen when I can’t. It’s a taste preference – canned seems mushy and salty to me nowadays.

Cooking from fresh, however, doesn’t mean it has to be difficult. With just a few ingredients and less than 5 minutes, you can have delicious sautéed spinach with garlic that is a million times tastier than the canned variety. The fresh flavors of the spinach and garlic really shine, and the spinach is tender and bright.

Want to see just how easy it is? Check out my simple instructional video – and while you’re at it, subscribe to my YouTube channel to see even more easy veggie ideas.

So while your main dish is roasting in the oven, pull out a skillet and sauté some spinach! You’ll be happy you did.

Print Recipe

Sautéed Spinach with Garlic (gluten-free, paleo, vegan)

1 T coconut oil (or oil of choice – olive oil or butter works well here)

1 clove garlic, minced

8 oz spinach leaves, rinsed well and drained (let any residual water cling to the leaves), torn into smallish pieces

Salt and pepper to taste

Heat coconut oil in a large skillet over medium heat, swirling around to coat. Add garlic and sauté for about 30 seconds. Add spinach leaves and stir to coat. Cover with a lid and allow to steam for a minute or two, or until leaves have turned bright green and have just started to wilt. Remove the lid and stir. Season to taste with salt and pepper. Serves 2-4.

Chocolate-Covered Cherries

chocolate covered cherries

Growing up, one of my Dad’s favorite treats was a box of chocolate-covered cherries. I loved them too. Biting into the chocolate shell to reveal the sweet maraschino cherry inside was like opening a delicious present. But over the years, the boxed chocolate-covered cherries of old became less appealing. The quality went down, and they were more often a cheap chocolate shell filled with cherry-like goo. Next-to-none of the real thing.

While I certainly could have sought out a higher-quality confection from one of the fancy candy stores, I opted instead to attempt my own. I’ve made other candies – chocolate coconut candies, fudgepeanut butter cups, chocolate pecan pralines and more – so why not these?

Turns out, they were easier than I’d imagined. Making the fondant was a cinch, and without the testy nature of boiling sugar (like there is with pralines or caramels and such), this was a project I could do at my own pace and while working on other things in the kitchen without fear. The most difficult part in my opinion was remembering to set the cherries to dry out a bit the day before I wanted to make these – which really isn’t that difficult at all!

So whether you want to treat your Valentine this year to something special, or you just want to play candymaker in a new way, I encourage you to make your own chocolate-covered cherries! They’re sweet and delicious and well worth a little work.

Print Recipe

Chocolate-Covered Cherries (gluten-free, vegan-adaptable)

About 20 maraschino cherries (I used an 8 oz jar of these, as they have no dyes or corn syrup)

2 T butter or vegan buttery sticks (don’t use the vegan spread, as it has too much water), softened to room temperature

2 t agave nectar

1 1/2 T reserved cherry liquid

1/4 t almond extract

1 1/2 c powdered sugar

8 oz semi-sweet or dark chocolate (I used Guittard)

The day before you want to make your chocolate-covered cherries, drain the cherries from their liquid (reserving the liquid) and pat dry. Set on a wire rack inside the refrigerator to dry overnight.

The following day, to prepare the fondant, add the butter/buttery stick, agave nectar, reserved cherry liquid, and almond extract and beat until combined. Add the powdered sugar, and mix on low speed until everything comes together in a ball around the paddle. If it’s too dry, add a few drops of cherry liquid. Too sticky, add a bit of powdered sugar. You want the texture to be a soft and malleable dough, but not sticky.

Scoop a small ball with the dough (about the diameter of a quarter) and roll in your hand. Flatten out the dough into a circle, and place a cherry in the center. Wrap the cherry with the fondant so that it covers the cherry completely, and roll between your hands to get rid of any seams or wrinkles and make it as round as possible. Place on a parchment or silicone-lined baking sheet and repeat with remaining cherries. Place sheet of cherries in the refrigerator or freezer for about 30 minutes while you prepare the chocolate.

Temper the chocolate: Prepare a double boiler. Once water is simmering, add chocolate to the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. Scrape chocolate onto a cool marble slap, and using a scraper, smooth out the chocolate and move it around the slab to help it cool. (alternatively, you can reserve some “seed chocolate” and add it to the warm chocolate to cool it down.) Once it’s about 80 degrees F, scrape the chocolate back into the double boiler. Allow to come to about 90 degrees F, stirring occasionally, making sure not to warm it too much. Then it’s ready for dipping.

Dip each cherry into the chocolate, rolling around to coat completely. Place the cherry back on the prepared baking sheet. Repeat with remaining cherries.

You can store the cherries in the refrigerator or at room temperature. Over the next few days, the fondant will soften and liquefy a bit (this will slow down considerably in the refrigerator). My photo shows them still with a solid fondant – they’re still delicious that way too!

Makes 20 chocolate-covered cherries.

 

 

Pan-Seared Brussels Sprouts

pan seared brussels sprouts

A few weeks back, I shared in the Eating the Food group that I was having pan-seared Brussels Sprouts along with some eggs for breakfast. This started a conversation not only about Brussels Sprouts (and their deliciousness, of course) but also about getting more vegetables into your breakfast. I must confess: I don’t always get veggies in first thing in the morning. I do enjoy them (especially with eggs), but it just doesn’t always happen. Of course, that realization got me thinking and inspired this post about getting more vegetables into your day.

So I’ve been motivated once more to be sure I’m giving vegetables their due. While I have no issues in the spring and summer, when I go to the farmer’s market and come home with more vegetables than any normal human can possibly consume in a week, (What can I say? They all look SO GOOD and I get starry-eyed and have to bring them all home with me.) winter-time makes vegetable consumption more difficult. This is when I focus on those veggies that are longer storage varieties, such as root vegetables, winter squash, cabbage, and of course, Brussels Sprouts, so they still taste fresh. I also try my hardest to make these veggies easy to make, so I’ll be more likely to consume them even on busy weeknights.

Pan-searing is one such way to accomplish that “easy-to-make” goal. It only takes a few minutes and really highlights the natural sweetness of the Brussels Sprouts, thanks to the caramelization that happens in the pan. They’re delicious alongside meatloaf and mashed potatoes, pork chops, or even with eggs at breakfast. Even if you’ve previously shunned Brussels Sprouts, I encourage you to revisit them with this method. You might just find them not only tolerable, but they could become your new favorite veggie!

For step-by-step instruction, check out my “how-to” video on YouTube for these Brussels Sprouts (and feel free to subscribe, so you won’t miss an episode!):

Print Recipe

Pan-Seared Brussels Sprouts (gluten-free, paleo, vegan)

1 1/2 T coconut oil

1 lb Brussels Sprouts, sliced roughly into 1/4 inch thick slices

Salt and pepper to taste

Heat a cast-iron skillet to medium heat. Add coconut oil and allow to melt and coat pan. Spread out sliced Brussels Sprouts into a single layer in the skillet. Allow to sear without moving for about a minute, or until the sprouts start to brown. Stir around to flip the sprouts and brown the other side for another minute or so. Continue to stir every so often, spreading the sprouts back out, until they are browned on edges and just tender throughout. (Total cooking time is about 5 minutes.) Season to taste with salt and pepper.

Serves 4.

Roasted Rosemary Carrots

roasted carrots with rosemary

I’ve got another super-easy vegetable solution for you this week, complete with a super-easy video showing you just now super-easy it is to make.

Doesn’t that sound super-GREAT?

Okay, maybe I’m getting a tad over-excited. After all, we’re talking about carrots here, right? But these carrots, in my opinion, are worth getting excited about. They take only a few minutes to prepare, and after a little time hanging out in the oven, they emerge with caramelized edges and sweet, carrot-y goodness that can please any palate. Who wouldn’t get excited about that?

Check out the video (and feel free to subscribe, so you can be notified as soon as I post new videos to YouTube). You’ll even get to see my dogs and their affinity for carrots. They tend to always be nearby if I am cutting up carrots – it’s by far their favorite vegetable.

Print Recipe

Roasted Rosemary Carrots (gluten-free, vegan)

5-6 large carrots, peeled if desired

1 T rosemary needles, chopped

1/4 – 1/2 t kosher salt, or to taste

1 1/2 – 2 T coconut oil

Preheat the oven to 425 degrees. Cut the carrots into bite-sized pieces (I cut mine about 3/4 inch thick). Toss carrots with rosemary, salt, and coconut oil until evenly coated. Spread out in a single layer on a parchment-lined baking sheet.

Roast in the oven for about 20 minutes, turning over about halfway through the baking time, until the carrots are browned and tender. Remove from oven and serve.

Serves 2-3.

Review: Ronzoni Gluten-Free Pasta (Recipe for Southwestern Penne Pasta Salad)

pasta salad

This post is sponsored by Ronzoni and written by me. All opinions are 100% mine.

How often do you purchase gluten-free pasta? I buy it every once in a while, but when Ronzoni contacted me about their gluten-free pasta, I’ll be honest: I was unaware that they offered it. However, I was keenly interested in learning more. After all, there are quite a few gluten-free pastas on the market that are incredibly finicky and often turn to mush at a moment’s notice. I’m always a fan of discovering a pasta that can cook up nicely, retain a good bite, and not turn to mush if I blink and leave it in the water for 10 seconds too long.

If you’re familiar with Ronzoni, you’ll know they also make regular “gluten-full” pasta. I asked them about cross-contamination, and here’s what they had to say:

“Ronzoni Gluten Free™ Pasta is also produced in a dedicated gluten free facility. When the ingredients arrive at the facility, they are verified to be gluten free and then each step in the manufacturing process is strongly controlled in order to protect the product from gluten contamination.”

Good to hear, Ronzoni!

So once the pasta arrived, I got to work preparing this lovely pasta salad recipe they shared with me. Cooking the pasta was a breeze – I just followed the instructions and it was the perfect texture. And while I’m not generally a pasta salad fan, I have to say, this pasta made a really nice salad. It was delicious at room temperature and served chilled. I brought it to my co-workers the following day and got several compliments on it! (The only person that knew it was gluten-free pasta was someone who has celiac disease.) It obviously passed the taste test of gluten-eaters, which is a good sign.

I’m definitely a fan of Ronzoni. I’ll be checking for it the next time I’m at the store looking for pasta (this weekend, in fact!).

Print Recipe

Southwestern Penne Pasta Salad, recipe courtesy of Ronzoni (gluten-free, dairy-free)

1 pkg Ronzoni Gluten Free Penne

1 can (14 oz) black beans, drained and rinsed

1 cup thawed frozen corn

1 each large red and orange pepper, diced

3 green onions, sliced

1/2 cup chopped fresh coriander (cilantro) leaves

1/3 cup canola oil (I used olive)

1/4 cup lime juice

1 tbsp honey

1 clove garlic, minced

1 tsp each finely grated lime zest, ground cumin, and chili powder

1/2 tsp each salt and pepper

1 avocado, diced (optional)

Directions:

1. Cook Ronzoni Gluten Free Penne according to package directions. Rinse under cold running water until cool; drain.

2. Toss penne with black beans, corn, red and orange pepper, green onions and coriander.

3. Whisk canola oil with lime juice, honey, garlic, lime zest, cumin, chili powder, salt and pepper until combined. Toss with the penne mixture. Stir in the avocado (if using) just before serving.

4. May be served warm or chilled. To serve chilled: refrigerate for 20 minutes.

Want more information about Ronzoni’s gluten-free pastas and recipes? Visit http://www.ronzoniglutenfree.com/ for additional product information and recipes!

 

Dairy-Free Basics: How to Make Almond Milk

almond milk

When I was struggling with poor digestion, I had trouble not only with gluten and dairy, but often, I struggled with digesting carrageenan and gums, such as guar and xanthan gum. In order to avoid these ingredients, I rarely ate gluten-free baked goods that contained gums, which sometimes was difficult. But even more difficult was finding a non-dairy milk that I could use that was gum and carrageenan-free.

So I decided to make it myself.

If you’re new to dairy-free, struggle with digesting gums, or are just looking for a simple way to enjoy a non-dairy beverage without resorting to store-bought “milks”, making almond milk is an easy alternative, and only takes a few minutes of active time. In my opinion, the flavor is also superior to the store-bought milks, and you can customize the milk to be as thick or thin as you desire.

With just raw almonds, fresh water, a pinch of salt, and an optional sweetener, you can make this at home! Here’s how:

Print Recipe

Almond Milk Recipe (gluten-free, vegan, sugar-free)

1 c raw almonds

3 c filtered water

pinch salt

optional: 1/2 t maple syrup, agave nectar, or honey

Add the almonds to a medium bowl and cover with water. Allow to soak for at least 4 hours and up to 8. Drain.

Place soaked almonds, 3 cups fresh water, salt and optional sweetener into a blender. Blend on medium speed until smooth and frothy (with a high-powered blender, this won’t take but a minute; with a regular blender, you may need to blend for several minutes).

Using a nut milk bag, a clean flour sack towel, or several layers of fine cheesecloth, strain the milk into a bowl or large container. Be sure to squeeze the bag or towel to get all of the milk out, leaving only the pulp behind. Discard the pulp (I find it works well in my compost pile) and refrigerate the milk. Use within 4-5 days, and be sure to shake before use.

Makes about 3 cups milk.

Autumn Kale Salad with Apples and Candied Pecans

kale salad thanksgiving

If your Thanksgiving menu is anything like mine, it’s filled with the traditional fare: turkey, stuffing, mashed potatoes, gravy, sweet potatoes, rolls, casseroles, pies, and more. All of these dishes are iconic, and I wouldn’t leave any of them out for anything. But honestly, it’s all so heavy. So when I’m brainstorming for vegetable or additional side dish ideas, I want something a little lighter to balance it all out. Something fresh. Something green.

Now I know kale has been the latest darling in the “healthy eating” industry. I’ve posted recipes with kale before. I love it, personally, and eat it because it tastes good to me. But lately kale is everyone’s favorite “detox” vegetable. I’m not a believer in detoxing – I have juiced and such in the past, and I enjoy the flavor. I sometimes even feel the green juices give me a boost of energy. I will admit, in the past I did have a touch of obsession with ensuring I got what was in reality a crazy amount of greens into my body on a daily basis, thinking I was healthier for doing so. (I wasn’t healthier…) I’ve since backed off and have listened to my body and just focus on whatever vegetables are fresh and sound good to me at the time. (And sometimes, that’s kale!) But I’ve never believed that squeezing juice out of fruits or vegetables somehow “detox” your body – that’s what your liver does, all on its own. It doesn’t mean that the vegetables, including kale, don’t have great vitamins and such – they do. They’re just not magical.

Anyway. I digress.

Thanksgiving. And this salad. It’s fresh. It’s easy. It can be made in advance. unlike lettuce-based salads, and can still hold its crunch. In fact, I find it’s tastier made a bit in advance of eating. It allows the lemon juice to really meld and mingle. With the sweetness of the apples and cranberries, and the candied pecans, it’s a lovely autumn salad. Most of all, it’s a great, refreshing addition to your Thanksgiving menu.

Print Recipe

Autumn Kale Salad with Apples and Candied Pecans (gluten-free, vegan, grain-free)

1 bunch kale, leaves torn into bite-sized pieces

1 T olive oil

A couple pinches of kosher salt

1 carrot, julienned

2 stalks celery, sliced

1/4 c dried cranberries

1 crisp apple (such as Honeycrisp), cut into 1/2 inch dice

1/4 c flat-leaf parsley, leaves coarsely chopped

1-2 T lemon juice

Candied Pecans (recipe follows)

Drizzle the olive oil over the kale, and sprinkle with salt. Massage the oil evenly over all of the kale leaves. Add the carrot, celery, cranberries, apple, and parsley, and drizzle with a bit of lemon juice. Toss well and taste. Adjust salt and lemon juice as desired. Top with candied pecans and serve.

Serves 4-6.

Candied Pecans (gluten-free, vegan)

1 t coconut oil

1/2 c raw, shelled pecans

3 T brown rice syrup

A couple pinches of kosher salt

Dash of cinnamon

In a small skillet, melt the coconut oil over medium heat. Add the pecans, brown rice syrup, salt and cinnamon. Stir to coat completely. Keep stirring over heat until sugar bubbles and clings to pecans, pulling away from the pan and becoming “drier”. Once everything really seems to stick together in a “glob”, remove from heat and turn out to a parchment-lined baking sheet, spreading out the pecans as much as you can with the back of a spoon. Allow to cool completely and break into small pieces.

Creamy Eggplant-Tahini Pasta Sauce

eggplant pasta

Until this past week, when we had below-freezing temperatures, my eggplant was still producing. It was a late-bloomer, as I didn’t even get my first eggplant until September. But each one I grew was gorgeous. I know I’m tooting my own horn, but seriously, take a look:

eggplant

I’m pretty proud of that. Apparently, half-ignoring your garden makes purple globes of deliciousness.

Anyway, I wasn’t sure what to do with all of these eggplants. I made a Cheater’s Ratatouille a while back that was pretty delicious, but I’m the only one in the house that will eat a dish like that, and it was getting old. I wanted a way to enjoy the creamy texture of roasted eggplant, but also wanted to make it palatable to the eggplant-phobic members of the household.

I started to contemplate the wonders of baba ganoush. It’s creamy, garlicky, and luscious. I could eat a whole bowl of the stuff. Then I wondered – how would that luscious texture translate to a pasta sauce?

With a bit of coconut milk to thin, and a good, thorough blending to ensure a silky texture, this sauce was born. It’s creamy. It’s garlicky. It’s as satisfying as an alfredo sauce, only slightly more complex.

The sauce by itself is gluten-free and vegan, so if you’re not an eater of meat, then you could certainly serve it on gluten-free pasta and have a satisfying meal. I had some turkey thighs in the freezer, so I opted to cube the meat, brown it, and toss in with the sauce and pasta. You could also substitute chicken breasts or thighs with equally delicious results.

Part of me is sad to know this is the last eggplant of the season, but I was glad to enjoy it in a delicious, simple manner. An added bonus? The eggplant-phobe ate it. That’s a definite win.

Print Recipe

Creamy Eggplant-Tahini Pasta Sauce (gluten-free, vegan, grain-free)

1 large eggplant

1/3 c tahini (sesame seed paste)

scant 1 t kosher salt

2 T lemon juice

2 cloves garlic, mashed

1/8 t chile powder

1/8 t cumin powder

1/4 t smoked paprika

a half-bunch of flat-leaf parsley, plus a few tablespoons more, roughly chopped for garnish

About 1/4 c canned full-fat coconut milk

Preheat broiler of oven (or grill). Prick each eggplant with a fork several times. Char the outside of the eggplants all over under the broiler or on the grill until they look wilted, turning every few minutes.

Turn the oven down to 375 degrees. Place eggplants on a foil-lined baking sheet and roast for about 20 minutes. The eggplants should be completely soft.

Remove from oven and let cool. Split the eggplant and with a spoon, scrape out the pulp. Puree in a food processor, along with the remaining ingredients, until smooth. Scrape sauce into a saucepan and heat over medium-low heat, whisking often, until warmed through. Adjust seasonings as necessary. If desired, stir in cooked turkey or chicken. Toss with pasta and serve.

Serves 4.

Skillet Cornbread

That first cool breeze. That first day where the temps don’t reach 70 degrees. When we can open the windows and breathe a sigh of relief. The heat is finally over. That’s when my husband and I give each other knowing looks: it’s CHILI time!

I love to make a big pot of Texas Red chili. It’s spicy, hearty, and so satisfying. It takes the better part of a day to make, but what better way to pass Sunday afternoon then to have a pot simmering on the stove, with football on TV, while the cool autumn breeze blows in? I have one idea:

Make cornbread to go with the chili.

I am a huge fan of cornbread, but I’m kind of picky about it. It needs to be slightly sweet, and it must not be dry. This skillet cornbread fits those requirements perfectly. It’s moist, subtly sweetened with honey, and has these lovely crispy edges from the skillet that are delightful. Sure, you can stir in some whole corn kernels, jalapenos, cheese, or whatever you fancy, but it’s wonderful just as is.

Especially when sitting alongside that bowl of Texas Red.

Skillet Cornbread (gluten-free, dairy-free)

1 c gluten-free cornmeal

2/3 c tapioca flour

1 t kosher salt

1 T baking powder

Juice of 1 lemon

About 7/8 c coconut milk

½ c water

1 egg

2 T honey

½ t baking soda

6 T vegan butter (Earth Balance buttery sticks)

 

Preheat oven to 450 degrees.

Combine cornmeal, tapioca flour, salt, and baking powder in a medium bowl and whisk together.

Add the lemon juice to a measuring cup and pour enough coconut milk to measure 1 full cup. Add ½ cup of water, the egg, and the honey. Whisk together. Add the baking soda and whisk again.

Pour the wet ingredients into the bowl with the dry ingredients. Whisk together until combined.

Heat a 10-inch cast iron skillet over medium heat. Add vegan butter and swirl until melted. Brush butter along sides of skillet. Carefully pour the butter into the bowl with the cornbread batter and whisk to combine. Pour the batter into the skillet and spread out evenly on the surface.

Bake for 20 minutes or until toothpick inserted into the center comes out clean. Serve in wedges, warm from the skillet.

Serves about 8.