Recipe: “Granny’s” Iron Skillet Cornbread

I was getting ready for an upcoming camping trip the other day and grabbed my trusty cast iron skillet. One of my kids was looking over my shoulder and turned to the family and hollered at the top of her lungs, “Daddy’s got the skillet! He’s going to make cornbread.”

As that was not my intentional plan, I had to explain that I was moving it to get to a smaller skillet for camping. There was a sense of deflation in the room much like when a child’s much desired Christmas toy turns out to be nothing more than clothes from Aunt Betty. I looked at their faces and recalled the last time I made cornbread in which only half of the whole thing was eaten. As I mentioned this event to them, they simply said, “Dad, that wasn’t Granny’s cornbread. It was one that you ‘doctored’ up with all the fancy crap”. Laughing about the Jalapeno cornbread I had made, I agreed to make “Granny’s Iron Skillet Cornbread”.

*As for the Jalapeno cornbread, it tasted great. Most of the family just doesn’t care for Jalapeno cornbread. Everyone tried it but preferred just normal cornbread with butter with their meal.

I have enjoyed this recipe for many years. As a child, I knew dinner was going to be a feast when mom pulled out the cast iron skillet to make cornbread. It usually meant roast beef, potatoes and some other vegetable, usually greens.

I hope you enjoy it as much as I do. Here is the recipe:

Iron Skillet Cornbread 

1 cup flour (Martha White self rising)
3 cups cornmeal (Martha White buttermilk)
3 tablespoons sugar + generous dash of salt
2 eggs

*1/2 cup chopped Jalapeno peppers (or more for spicy) as an optional ingredient 

Place cast iron skillet into oven while pre-heating at 350 with cooking oil to coat bottom of pan
Mix flour, cornmeal, sugar, salt into bowl by sifting together.  Add buttermilk to form batter mixture medium thick (pancake batter) mix in two beaten eggs.  Remove hot pan and pour ½ oil into batter and mix.  Pour full batter into oiled pan and bake 1 hour at 350. 

Have a great week!

Until then,

Use your instincts to survive!

One Reply to “Recipe: “Granny’s” Iron Skillet Cornbread”

  1. I LOVE cornbread made in the iron skillet. I make it about once a month just because I get the craving for it, and have tons of cornmeal in storage. Time to make another batch, after reading this. Thanks!

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