The Acorn Files ~ Skillet Bread

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)


  1. Preheat the oven to 350°F.
  2. In a 6-8 inch diameter cast iron pan, melt the butter. 
  3. In a small bowl, mix together the dry ingredients. 
  4. In a separate bowl, add the eggs, gently whisk, then add in the honey, and butter milk.
  5. Now combine the two just until combined then whisk in the melted butter. 
  6. 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. 
  7. Bake for about 30 minutes, or until a tooth pick tests clean in the middle. 
  8. Remove from the oven and let sit for a few minutes before serving. With butter of course!