Work from home skillet.

Snow in March. I suppose that's just normal New England weather, right?

Tuesday marked our ~fourth snow day of the year. What that typically means is that Nick and I creep closer and closer to the fireplace all day long until we're toasting the bottoms of our feet by 5pm. I'm one of the fortunate type who is wildly productive working from home -- of course, we all have our days, but I'm batting a strong average for Winter 2016-2017. And it's not limited to work productivity; this week, for instance: by the time I'm normally rolling into the office (~9am), I had 1) slept an extra hour, 2) done a deck of cards workout, 3) baked a loaf of Irish soda bread and 4) sat down to work.

For those who observe the holiday, Tuesday was also Pi Day: 3.14. Having nothing really appropriate to fill a pie (I planned poorly), and also trying to use up some buttermilk from recent baking adventures (perhaps I planned well after all), I honored math's most popular ratio by bookending my day baking quick breads in a round cast iron skillet. Two breads in one day? Yes, you can have it all.

***A few words about quick breads: While not providing quite the same springy, crusty, airy satisfaction of yeast breads, quick breads are delicious in their own right and (as you might have guessed) quick: no time to rise, very little time to mix up. They get their leavening from baking soda mixed with acid (in my case, buttermilk), and if you use a cast iron skillet, you get a satisfyingly crusty bottom from the even, direct heat of the pan.

In addition to Pi Day traditions and celebration, about half way through the day our next door neighbor rang the doorbell to induct us into a time-honored neighborhood snow-day tradition: impromptu potluck dinners. I was at first excited and then immediately overcome by panic that I had nothing to bring, scant ingredients in my fridge, and a good amount of work left in the day. Cast iron skillet to the rescue again! I had just made a huge batch of chili on Sunday, so I dug some out of the freezer (I would normally never dream of bringing "leftovers" to a potluck, but chili is better leftover anyway), and decided to make cornbread as a side.

Look how perfectly I was able to use up the last drop of buttermilk on the second round (see recipe below for proof):

The best part of a snow day social? It has to be just a few steps from home, so we could stay longer and enjoy the excellent company with a glass of wine (or two).

Irish soda bread:

Cast Iron Skillet Cornbread:

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Cast Iron Skillet Cornbread

(Food52 cornbread contest recipe winner from boozeandsusan)

1 1/2 c coarse yellow cornmeal

3/4 t baking soda

1/2 t coarse salt

2 large eggs

1 1/2 c buttermilk

1 1/2 c T maple syrup

4 T unsalted butter

Preheat an oven to 425*F. Heat a 9-10" seasoned cast-iron skillet in the oven for 10 min., until very hot. 

Combine cornmeal, baking soda and salt in a bowl. In a separate, large bowl, whisk together eggs, buttermilk and maple syrup. Remove the hot skillet from the oven and add the butter, swirling until it's melted. Working quickly, pour the hot, melted butter into the egg and buttermilk mixture, and whisk until combined. Add dry ingredients and whisk until just combined.

Pour the batter into the hot skillet and and bake until golden, 20-25 minutes. Allow cornbread to slightly cool before cutting.