Cornbread

This Classic Cornbread recipe is best baked in a Cast Iron Skillet, served with softened butter.

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This is my all-time favorite recipe for Cornbread, it’s perfect served with soup, chili, or even fried potatoes and pinto beans. I often make this to go with my Classic White Chicken Chili Recipe. Serve with butter and this cornbread is the perfect for a hearty meal.

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 cup cornmeal, sifted
• 2 tsp. honey or sugar
• 1Tbsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 cup buttermilk
• 2 Tbsp. melted butter
• 1 Tbsp. lard or Crisco

Substitutions

Do you need this to be Gluten Free? That is done simply be changing the recipe, instead of using regular flour just substitute with a gluten- free flour. My favorite ones to use are King Arthur Gluten-Free Measure for Measure and Natures Promise Gluten-Free Flour.

Directions

1. Heat oven to 425 °
2. Mix all ingredients together except for the Lard/ Crisco.
3. Place 1 Tablespoon of Lard into a cast iron skillet (8- inch) and place in a pre-heated oven for about two minutes or until lard is melted and coats the bottom of skillet.
4. Remove skillet from oven and shake salt all over.
5. Add mixture to hot skillet and place in oven for approximately 20 min.

Video of Grinding Hickory King and Jimmy Red Corn with a Gristmill

Below is a video of our family grinding the Heirloom Hickory King and Jimmy Red Corn that we grew and harvested.