Cornbread is pioneer food at its best – – simple, hearty, and inexpensive. And although cornbread is most famous as a co-host for chili, I love warm, buttered cornbread for breakfast with a piece of sausage and a cup of steaming hot, black coffee. My kids like to drizzle maple syrup over cornbread for breakfast.
I purchased a Wondermill grain grinder last year, which allows me to grind my cornmeal fresh. After buying a 25 pound bag of popcorn I was excited to learn popcorn could be ground into cornmeal. I’m always looking for a way to multi-purpose my pantry staples.
Here’s my freshly ground cornmeal.
What’s neat about this cooking method, is the cornbread immediately begins to make a crust once it hits the cast iron, which doesn’t stick to the bottom, by the way.
If you don’t have an iron skillet, you can certainly use another pan. But, there’s something about cast iron which seems to make everything taste better. Maybe it’s the pan, maybe it’s nostalgia – probably both.
Iron Skillet Cornbread
- 1 1/2 cups cornmeal
- 2 1/2 cups milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2/3 cup white sugar
- 2 eggs
- 1/2 cup vegetable oil
- bacon fat or other
Grease an 8×8 cast iron skillet with fat or oil on bottom and sides. (I used bacon fat)
Place in the oven. Preheat oven to 400 degrees. In a small bowl, combine cornmeal and milk; let stand for 5 minutes.
Mix flour, baking powder, salt and sugar. Combine cornmeal mixture, eggs and oil with dry ingredients until smooth.
Using an oven mitt, pull oven rack out to better reach skillet, and pour batter into prepared pan. Close oven, and bake in preheated oven for 30 to 35 minutes, or until top browns.