Flax Seed Skillet Bread

So we acquired a beautiful cast iron skillet a little while ago and Matt has been itching to try it out. Cast iron has a real mystical quality. It seems like anything you make in cast iron will no doubt taste better than if you used anything else. Tonight turned out to be the time to experiment. We were making cajun beans in our crockpot and needed a nice bread to go with it. Cornbread is the obvious choice, but we didn't have any cornmeal. Alright, Matt's solution? Make the bread with flax seed instead. This version of a skillet bread is definitely delicious, and it has a bunch more of that magical nutritious stuff than your typical cornbread. Here's the recipe!

Flax Seed Skillet Bread

What you need:

1/2 cup margarine, melted
2/3 cup sugar
2 eggs
1 cup butter milk (or 1 cup milk with 1 Tb vinegar)
1 teaspoon baking soda
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup milled flax seed
1/2 teaspoon salt

Directions:

Melt margarine. Stir in sugar. Add eggs and beat until blended. Combine buttermilk with baking soda. Add to egg mixture. Stir in dry ingredients until blended. Pour into 9x9 pan (or skillet!). Bake at 350 for 30 minutes. (Shorten cooking time to 25 minutes if you use a cast iron pan). And enjoy!