Sweet, Sweet Cornbread

May
25

Post by community member:

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.

Interested in contributing to the Farm Bell blog? Read information here for Farm Bell blog submissions.




Comments

  1. CindyP says:

    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! ūüôā

    Did the yogurt give a different taste at all?

  2. farmer says:

    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. BrendaE says:

    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. Jeannie Brazell says:

    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. farmer says:

    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. lavenderblue says:

    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. Pete says:

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

  8. farmer says:

    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. susan says:

    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. Moopsee says:

    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.

Add Your Thoughts



Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.



Canning Tutorials



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Latest on the Forum

The Farmhouse Table

  • Anyone baking today ? by Staci Lynn
    Mixed Berry Cobbler - making do with what we have on hand, not wanting to go into town unless it's absolutely necessary. I hope everyone is doing well...
  • Anyone baking today ? by mamajhk
    While I am not planning on doing any baking today, I am staying in for the most part.  We have been for awhile.  Hubby and I are just getting over som...
  • Anyone baking today ? by Joelle
    Hello everyone. I hope everyone  is doing alright during this trying time.  We have not gone out for nearly a month now. I was I'll and diagnosed with...
  • What's on your kitchen table? by apilinariosilvia
    I have a Pizza Dough on my kitchen table right now and I am going to make a Chicago Pizza. I will be taking this recipe idea from ilFornino and also I...
  • What's for Dinner? by leandjean
    I used both the slow cooker and pressure cooker for dinner tonight.  I put pork country ribs in the slow cooker with an asian sauce.  Cooked rice in t...

The Canning Pot

  • Using Frozen Peaches by Junebug
    Hope somebody can give me some info.  I have several bags of frozen sugared peaches and am wondering if I can use them like can peaches.  Would I thaw...
  • What are you canning today? by Miss Judy
    Made some strawberry/cranberry jam last week from Florida strawberries and frozen cranberries. I am planning on making some apple pie jam today if my...
  • What are you canning today? by TonnyFillet
    brookdale said Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I h...
  • What are you canning today? by brookdale
    Just finished canning 4 jars of apple jelly made with organic apple juice from the store. Jam  and apple butter are the only things I have canned. Sti...
  • What are you canning today? by TerryMcC
    Tried something new, just got done canning 6 qts. of French onion soup.  Now on a cold winter day all I have to do is open a jar, heat it up top with...


Thanks for being part of our community!