This corn bread is fluffy and rich, and the perfect side dish to so many cozy winter recipes. My daughter also enjoys a small slice with a drizzle of pure maple syrup or honey as a snack. I use a cast iron pan to bake it in for a few reasons. Mainly so the corn bread cooks evenly, and also for a delightfully crisp bottom when it is freshly made.
You start by coating your 10 inch cast iron pan with lard. This gives the corn bread great flavor, texture, and assures it won’t stick. If you don’t have lard, crisco will do fine. I don’t usually measure the amount out, but it is about 1 to 2 tablespoons. I just smear it on with a dry paper towel.
I love this recipe because it is a “one bowl” recipe, and whenever there are less dishes to wash I am happier. The batter should be thick but pourable. A few lumps are okay because it’s such a beautifully rustic dish.
You can pop the whole thing right out of the pan after it fully cools. We never wait that long to eat it in my house, though. Still, I have never had any problems with sticking.
Skillet Corn Bread Recipe
- 3/4 cup yellow corn meal
- 1 1/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter OR vegetable oil
- 1/3 cup honey
- 2 large eggs
- 1 cup half & half
- Lard(or crisco), for coating cast iron skillet
- Coat a cold 10 inch cast iron skillet with lard. I use a paper towel to smear it on all over the pan. See the above photo for what mine looks like. Then set your pan in the oven, and preheat it to 400 degrees.
- While the oven and pan are preheating, mix together in a medium bowl the corn meal, flour, baking powder, salt. Whisk it well to combine. Then add the rest of the ingredients and mix well. A few small lumps are okay.
- When the oven has preheated, remove cast iron pan and pour in the corn bread batter. Place back into the preheated oven and bake for 18 to 20 minutes or until a toothpick is inserted and comes out clean. Enjoy!
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