Skillet Cornbread With Nectarine

When the Newmans offer you to stay in their country home on the Lake of Glenville, you don’t think about it and hesitate. You postpone your flight back home, and you stay three more days North Carolina. Even if you’ve already spent ten days with your favorite aunt and uncle in their charming and cozy cabin, somewhere in Black Mountain. I can’t tell you where precisely, because I promised them to keep it to myself.

North Carolina should change its nickname from the Tar Heel State to the Vacation State. I’ve been to London and Mexico City this year, and although I didn’t do any work except for dental work (in Mexico City), I came back badly needing a vacation. It’s not that North Carolina doesn’t have attractions—it does—but they all involve fresh air, water, trees, live music and delicious cornbreads.

Me, Z & Elana

We hiked almost every day and spent the entire weekend by the river or lake. Elana, who’s the female version of Tarzan, took us to all her favorite hikes and made sure, like a good Jewish mother, to pack snacks to picnic by stunning waterfalls. North Carolina has more waterfalls than people. No wonder Elana won’t live anywhere else.

I was so annoyed with myself for saying “wow” about everything, but I swear I couldn’t help it. The landscape was too beautiful, and too relaxing. I tried a few times to worry about the future, but the trees wouldn’t let me. Neither did the gracious people we met on hikes, in cafes, or at the bar in Chimney Rock. The locals were genuinely kind.

Nevertheless, it’s not an all-inclusive kind of vacation; your body will be working hard on those gorgeous trails—we hiked every day for a minimum of 2 hours—but your brain will act as if it was never greedy or wild. Even my American Express was grateful.

Now as much as I’ love being in’m fascinated by nature and its mother, I could never give up good coffee shops, museums, bookstores, or international supermarkets like Buford Highway Farmers Market in Atlanta—and good food. Nunca! Bad food equals bad mood!

I didn’t have high expectations regarding the food, but I wasn’t too worried about it because I knew that our relatives are both good cooks and are as picky about food quality as we are. At some point I looked in the mirror and wished the food wasn’t that great; if I hadn’t hiked every day, I might have come back home looking like one of those black bears that shows up on Elana’s deck every now and then.

Pita with labne, za’atar, tomatoes and fresh mint

If you’re in North Carolina, make sure you eat or have coffee at these places:

Best berries ever

I wanted to cook too, but Aunt Elana and Uncle Lloyd insisted on treating me like a queen. I won’t lie, it wasn’t easy for me to be a queen, yet at the same time, I loved it. It feels so good being taken care of for a change.

I didn’t have to cook at the lake house, but the Newmans’ kitchen seduced me with its size and equipment. I made basic meals and New York-Style Bagels, only because we had plenty of time between kayaking or swimming in the lake. Life is too hard, let’s move to North Carolina.

The Newman’s home

Simple Nectarine Cornbread

This Nectarine Cornbread recipe combines juicy nectarines with a lightly sweetened, tender cornbread batter. Baked in a hot cast iron skillet, it boasts a crispy crust and moist interior, making it a delightful summer treat perfect for any meal.
Prep Time10 minutes
Cook Time35 minutes
Total Time42 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: Baking, Bread
Servings: 6 people
Author: Shelly

Equipment

  • Cast iron skillet or a 9 X 10 inch pan

Ingredients

  • 3 white or yellow nectarines - seeded and diced
  • 2 cups cornmeal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups Kefir, buttermilk or plain yogurt - or vegan plain yogurt
  • 3 large eggs - beaten
  • ¼ cup coconut sugar or maple syrup
  • 3 tablespoons olive oil

Instructions

  • Preheat the oven to 400°F (200°C). Place a 9-inch cast iron skillet in the oven to heat up.
  • In a medium bowl, sift together the cornmeal, salt, baking powder, and baking soda.
  • Add the beaten eggs, Kefir, and about 1 cup of diced nectarines to the dry ingredients. Mix until combined.
  • Remove the hot skillet from the oven and pour in the olive oil. Rotate the skillet to coat it evenly with the oil.
  • Pour the batter into the skillet. Scatter the remaining diced nectarines over the batter and sprinkle with coconut sugar.
  • Bake for about 35 minutes, or until the top is golden brown and the center is cooked through. The edges should be crispy.
  • Let the cornbread cool for a few minutes before slicing and serving.

Discover more from Shelly’s Humble Kitchen

Subscribe to get the latest posts sent to your email.

Leave a Reply