Cast-Iron Corn Bread

Hope you all had a wonderful Christmas- I know we did. We were able to spend time with both families which was is always a blessing!

So how about some classic cornbread made in a cast iron skillet greased with bacon fat?  Um, okay!  And put down that butter, you’re not going to need it since the pan is greased with awesome.

We always  have a jar of bacon fat hanging out in our fridge.  Its awesome for greasing our cast iron and makes the best popcorn ever!  So please don’t ever throw it away…

Enjoy!

  • Bacon Fat (for greasing)
  • 1 c. Fine Grind Cornmeal (Bob’s Red Mill works perfect)
  • 1/4 c. Butter, softened
  • 1 c. Milk
  • 1 Egg
  • 1 TBS Sugar
  • 4 tsp. Baking Powder
  • 1/2 tsp. Sea Salt
  • 1 c. Whole Wheat Pastry Flour (I love King Arthur Flour)

Preheat that oven to 425º F.  Lightly grease a 12″ cast iron skillet with bacon fat or lard (bacon fat is going to give you the better flavor).

Sift dry ingredients together.  Stir in egg, milk, and butter until smooth (careful to not over beat).  Pour into prepared to skillet and bake for 12-15 minutes or until golden and the sides begin to pull away from the edge of the pan.

Adapted slightly from Bob’s Red Mill

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Categories: American, Breads, Recipes, Sides | Tags: , , , , | 1 Comment

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