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Sweet, Sweet Cornbread

Submitted by: farmer on May 25, 2010
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Sweet, Sweet Cornbread

I love cornbread. In fact, everyone here loves cornbread. What’s not to love?

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Cornbread is so easy to make. I don’t even bother with those ‘just add water’ mixes. However, there is something you must have to make delicious cornbread–a cast iron skillet.

You will just have to trust me …

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Ingredients

Directions

I love cornbread. In fact, everyone here loves cornbread. What’s not to love?


Cornbread is so easy to make. I don’t even bother with those ‘just add water’ mixes. However, there is something you must have to make delicious cornbread–a cast iron skillet.

You will just have to trust me here and take a leap of faith. The taste of cornbread from cast iron is unmistakable. Try it–you’ll be addicted!

My cast iron skillet is so special, I can’t even put it with my regular pots and pans. I keep my cast iron skillet in a cooking cubbie that is in the corner of my kitchen. Can you spot it? I’m sure it shines.


Once you have a cast iron skillet, go ahead and purchase a good quality corn meal.


Then, you turn the box over and it tells you just what to do! I like recipes from the backs of boxes.


Cornbread takes a bit of this and a bit of that. Amazing how they all come together to make such scrumptious bread!


Cornbread is hard to mess up. Yesterday, much to my horror, I realized (too late!) I didn’t have any milk. No milk? Drats! But, cornbread needs milk. I used yogurt. Now, the mad scientist at Rose Hill has made yogurt cornbread. Does this make me an inventor? Great Gampy Farmer was an inventor.

Oh, yes. Sweet, sweet cornbread. Do you see the crust on the sides–that crust is from the cast iron skillet. You won’t see that kind of crust if you bake your cornbread in a glass dish.


Cornbread has a serious downside. It never lasts long.


Do you think I could invent a cast iron skillet that keeps a continuous flow of cornbread?

*See the Back of the Box Cornbread recipe and get a handy print page.

Farmer blogs at Rose Hill Farm.

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Comments

11 comments | RSS feed for comments of this post

  1. 5-25
    6:33
    am

    Great post, farmer! Yes, cast iron does make the best corn bread….and many other things! I just love my pans. There is a whole new taste when you’ve switched to the cast iron vs. those inferior ones! 🙂

    Did the yogurt give a different taste at all?

  2. 5-25
    9:07
    am

    Hi CindyP! I thought the yogurt actually make the bread moist but more crumbly. I wouldn’t hesitate to use it again – I almost always have yogurt but often run out of milk! Happy farming!

  3. 5-25
    9:46
    am

    Yes I love my little cast iron skillet. I need to get a bigger one but space is an issue in my kitchen. I love homemade cornbread as I was raised in the Carolinas and on cornbread. However, I do cheat since it is only me now, and I use the Betty Crocker mix (it’s cheap) but I do change a few things. I always mix it with buttermilk and I always put some bacon grease in my cast iron skillet (to grease the pan sides and all) and put it in the oven to heat up with the oven – when the oven is the right temp I take the pan out and pour in my mix. It gives it that nice crusty crust on the outside and yum yum. I also use 2 pkgs.

  4. 5-25
    9:55
    am

    I have 3 very small cast iron pans that I use for cornbread. And being a southerner I always use bacon drippings in my cornbread. Your pic’s make me hungry.

  5. 5-25
    10:53
    am

    WOW – I never thought to put buttermilk in cornbread. I bet that is just d-e-l-i-c-i-o-u-s! Maybe someone can share one of their ‘secret’ recipes for cornbread makin’ – save me from the “Back of the Box” recipe! Would love to learn more. Happy farming!

  6. 5-25
    8:04
    pm

    I need to read more carefully. I thought “Milk? How could Suzanne not have MILK?!” OOoops! Hi,farmer. Good post.

    Yep, cast iron is the way to go. So crispy. Glad to see you use yellow meal. It means a lot to a Northerner, even though I can’t find it around here anymore for some reason. All we have is white. I’m sorry, white tastes different.

    My favorite brand is Hodgeson Mills.

  7. 5-25
    8:25
    pm

    Was taught many, many years ago that using buttermilk instead of milk makes for less crumbling of the baked cornbread.

  8. 5-25
    11:16
    pm

    Oh, that is so funny – Suzanne not having milk! That made me giggle. I think, at least in my small world, the name Suzanne is synonymous with milk! I never knew a white corn meal existed – and from now on, I’m making my cornbread with buttermilk. Thanks for the tips! Happy farming!

  9. 5-26
    12:28
    am

    I have always loved cornbread. Mom made it often. Dad even would, when he cooked. He always did something different though. He was like that. We really liked it when he spread peanut butter over the top before he baked it. Mmmmmm. SO Suzanne; did you put the same amount of yogurt to sub the milk? (Also, cast iron IS the best!)

  10. 5-26
    12:47
    am

    I love cornbread and have found a second secret. If you should have a grain grinder, grind your own corn. It takes it up to yet another level!!! You can grind either dent corn or popcorn. It is sooo much sweeter and more flavorful. The first time I had it done with fresh ground — I was stunned at the difference it makes.
    I think tomorrow will be cornbread day. You all are making me drool.

    • 5-26
      5:56
      am

      Moopsie, I have only used fresh-ground cornmeal for years and I wouldn’t ever go back to store-bought!!!

      Farmer, if you’re looking for more cornbread recipes, my cornbread recipe is here:
      http://chickensintheroad.com/blog/2008/02/23/my-cornbread/

      Susan, this post wasn’t written by me…… Please watch for the “guest post” attributions at the top of posts on Farm Bell Recipes for the author name!

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