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

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.

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

DIRECTIONS:

Heat oven to 425 °
Mix all ingredients together except for the Lard/ Crisco.
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.
Remove skillet from oven and shake salt all over.
Add mixture to hot skillet and place in oven for approximately 20 min.

crispy and golden cornbread in a cast iron skillet

harvestandbakefarmhouse

Cornbread

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6

Course: Side Dish

Ingredients Equipment Method

Ingredients

1/2 cup All-purpose flour
1 1/2 cup Cornmeal sifted
2 tsp. Honey or Sugar
1 Tbsp. Baking Powder
1/2 tsp. Salt
2 Eggs
1 cup Buttermilk
2 Tbsp Melted Butter
1 Tbsp Lard or Crisco

Equipment

1 Cast Iron Skillet 8-inch

Method

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