Thursday, September 13, 2012

Our Family's Traditional (nothing's better) Cornbread

So, I was browsing around on the internet today and..well, one thing led to another.  You know how it goes, right?  I found a lovely blog post at One Good Thing by Jillee with a fantastic sounding blueberry pancakes recipe and touting a number of reasons why we should ALL own a cast iron skillet.  This got me to thinking about my Mama baking up pan after pan of cornbread for our annual Thanksgiving cornbread dressing and I decided that I really needed to share her recipe (or rather....her mother's recipe) with all the world.  It's just too good to keep it all to myself.

I concur with all of Jillee's reasons why you need a cast iron skillet, and then some; but, this post is about cornbread!!  I love cornbread and it's just NOT the same if it's not baked in a cast iron skillet.  That being said - here is the recipe for my family's delicious cornbread perfection!! (Be forewarned - I never claimed this is the healthiest recipe - lol)


Yellow Corn Meal           11/3 cup (don't use white - ick!)
Flour                              2/3 cup (all-purpose)
Sugar                             ¼ cup
Salt                                ½ teaspoon
Baking Powder               1 Tbsp
Egg, beaten                    1
Milk                               1 cup (whole milk is best but any milk will do)
Bacon Grease, melty        ¼ cup (can use shortening or 3-4 Tbsp oil but I wouldn't)

Preheat oven to 425°F.  Grease your 10” cast iron skillet.

Mix together dry ingredients in a large mixing bowl.  Add egg, milk and grease.  Beat until smooth using a fork or mixer.  Do not overbeat this - it will be tough and too dense!  Once batter is smooth, pour into greased 10” skillet (you could use a regular baking pan or muffin pan but it just won't be the same, trust me!).   Bake 20 to 25 minutes or until golden brown.

Who could resist such a beautiful mouthful of joy?  Certainly not me.

A lot of ladies commenting on other posts about cast iron cookware had the genius idea to find these treasures at thrift stores and garage sales.  I do not know WHY I never thought of this myself.  I only own ONE cast iron skillet and to buy them new costs an arm and a leg - not to mention that the "pre-seasoned at the factory" pots and pans leave a lot to be desired.  So, if you don't have at least one cast iron cookware item, I would encourage you to go out and find one.  The older and more heavily used they are, the better.  Happy cooking my friends. (0=

Disclaimer:  The images posted here are not mine.  I haven't made this since last Thanksgiving so I currently do not have any of my own pictures.  These photos very closely represent what my finished product looks like.   I've placed links on each photo back to it's source.


  1. omg this looks amazing! we are planning to have chilli next week so this is added to the menu :) Thanks!

    1. Thanks for stopping by. I'm sorry I missed you, and I hope you enjoyed the cornbread. Have a great day.