I have a confession. I used to hate cornbread. Growing up, my folks always made that stuff that came in a box and it just wasn’t very appetizing. As an adult, I always thought that was how cornbread was made, from a box. Add water.
Then, I had a revelation of sorts. Cornbread doesn’t come from a box, folks. It comes from love and mixing in the kitchen. I think once I realized that it didn’t really come from a box. That is when I started liking it.
After all, real food doesn’t come in a box. All you have to do is go in your kitchen and mix a handful of ingredients together and you’ll have the best southern cornbread you’ve ever tried.
Less than five minutes and you can have this mixed and ready for the oven. Moments, and your littles can help you stir.
All over the counter.
But, that’s what this homesteading life is all about right? Teaching, learning, and working together as a family. When you look at things from a different perspective, everything is beautiful.
Tricks to make the best skillet cornbread
Cornbread is easy, but there are a few tricks to make it not only taste better, but peel right out of your pan like butter. First, I always use buttermilk. It just make a better bread. If you don’t have any buttermilk, you can add a tablespoon of organic or fresh-squeezed lemon juice to it and let it set for a few minutes while you gather the rest of the ingredients.
The other trick I use, is I stick 1/4 cup of solidified lard in the pan and throw it in the oven while the oven is preheating and I’m mixing the ingredients. It makes a huge difference not only in the flavor, but the way that the bread actually cooks up and how easy it is to remove from the pan. It will slide right out of any cast iron skillet. Even one that isn’t seasoned very well.
I’m thinking about growing some of our own corn for grinding this summer. I want to see what kind of different flavors I can get out of not only the different varieties, but out of fresh ground corn versus cornmeal ground from the store. I’ll bet that will also make a huge difference. We don’t have a lot of varieties of cornmeal available around here. I’m lucky I can find organic. But, we make it work.
Also, I love my cornbread sweet. Some people don’t. This is not overly sweet, despite the fact that you add 1/4 cup of sugar. I implore you to try it, you’ll never try another recipe for skillet cornbread again.
Sweet, savory, buttermilk, southern style cornbread that is sure to be a crowd pleaser.
- 1 1/4 Cup Organic Cornmeal
- 3/4 Cup Flour
- 1 Tablespoon + 1 teaspoon Baking Powder
- 3/4 teaspoon Sea Salt
- 1/4 Cup Whole Cane Sugar
- 2 Eggs, beaten
- 1 1/2 Cup Buttermilk
- 1/4 Cup Lard, or other cooking oil
- Start by larding up a cast iron skillet.
- Place the larded skillet in an oven and start preheating to 425°F.
- Combine cornmeal, flour, baking powder, sea salt, and sugar in a bowl. Whisk all that goodness together.
- In a smaller bowl, beat together eggs and buttermilk.
- Make a well in your dry ingredients and pour the egg/buttermilk mixture in.
- Stir everything together quickly. Just until incorporated. Do not over mix. It's ok if it's lumpy.
- Pour your batter into that hot skillet you just pulled out of the oven.
- Bake 18-22 minutes, or until top is lightly browned and pulling slightly away from the pan edge.
- Slather with plenty of butter and indulge in the tasty goodness. Mmmmm....
I know you’re going to love this cornbread. You can serve it alongside some delicious chili and your meal will be complete.
Don’t forget the butter and some fresh, raw honey.
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