Everyone loves good cornbread, and this recipe surely delivers. However, this cornbread recipe is particularly special because I got it from my grandparents. They received this recipe in their wedding book 72 years ago this year. This recipe is very precious to me, and I know my grandparents would be proud to see their cornbread being made at home by lovely folks like yourselves. Pro tip: any fat will work for this skillet cornbread, but you can get some especially great flavor from bacon or duck fat.
Cornbread
2 c cornmeal
2 eggs
2 c buttermilk
2 tsp salt
2 tsp baking soda
Method
Preheat your oven to 400 degrees. Place about a tablespoon of fat into your skillet and place it into your heated oven. While your skillet heats in the oven, prepare your batter by combining all ingredients into a bowl and stirring to combine. Be careful to not over mix your batter because it could get tough. Once your batter is finished, remove the skillet from the oven. Quickly pour your batter into the heated skillet, and immediately put it back in the oven for around 12-15 minutes. Once your cornbread is done, quickly remove it from the skillet so it doesn’t steam and lose that great crust. Serve with cane syrup butter and enjoy.
Cane Syrup Butter
1 lb butter, room temperature
1/4 c Steen’s Cane Syrup
1/2 tsp salt
Method
Combine all ingredients and enjoy.
Happy Cooking!
C.B.