When we add liquid and fat to ground corn culinary magic happens! With a bit of heat, love and a black skillet, we experience one of the most renown breads in the world and one that has American roots. Cornbread!

Cornbread is revered in the American South. Historically, Native Americans made similar bread from maize…the predecessor of our modern day corn. Further south, Aztecs used early corn for tortillas and breads. The cornbread of today has changed somewhat—tuned to our individual pallets. Yet, it is not so far from its humble beginnings centuries ago. It is a beautiful and welcome addition to many of our meals.

My cornbread is not sweet. I hope that is not a spoiler. Southern cornbread, sometimes called cornpone, is often an accompaniment to savory peas, simmered greens, chilis or soups. In fact, you cannot eat field peas or turnip greens in my house without cornbread. I just can’t cook that way. A sweet bread is not preferred in my family. However, the recipe will allow for an added tablespoon of sugar if your pallet calls to a sweeter bread.

My recipe is also gluten free because I start with freshly ground cornmeal. Cornmeal, baking powder, salt, eggs, buttermilk and fat. That’s it. It bakes quickly in a 425 degree oven. Crisp on the bottom. Mmmmm. This bread is great buttered hot or dunked in your veggie soup. If you are old school… crumble it into your buttermilk.

Here is the full recipe, although today, it’s just me and the husband, so I am making half a recipe using an 8” pan.

For this recipe you need:

One 10” seasoned black skillet

2 Cups Stone Ground Corn Meal (not self rising)

2 Cups Buttermilk

2 teaspoons Baking Powder

2 Large Eggs

1 teaspoon salt

1 tablespoon Butter, Bacon Grease, or Shortening to grease your skillet. (If your pan is well seasoned and your prefer you can use cooking spray.)

Instructions:

Preheat oven to 425 degrees Fahrenheit.

Grease the skillet bottom and sides with your choice of butter, crisco, or if you want a special flavor, the saved bacon grease. Yum! If your pan is well seasoned you can use cooking spray but may not get as crisp a bottom crust. TIP: Don’t want greasy hands? Use a coffee filter to scoop and apply your fat.

Put the skillet in the oven as the oven heats. This also helps keep your bread from sticking and provides for a crisp bottom crust.

In a large bowl mix corn meal, baking powder, eggs, salt and buttermilk. Stir until combined.

Remove hot skillet from the oven. Pour the cornbread mixture in the skillet and return to the oven. How easy is that??

Cook about 25 minutes, or until golden on top. Turn it out onto a heat resistant serving plate.

Cut like a pie into 8 large or 12 smaller pieces. If desired, slice each piece horizontally and add a pat of butter. Why not?

*This recipe is easily halved and provides 4-6 pieces of yummy cornbread. Use an 8” pan for a half recipe. Photos are of a half recipe.

My favorite thing is the crispy bottom of the cornbread slathered with melted French butter. Mouth watering!

Would love to see your cornbread photos and hear your comments! Enjoy! Buon appetito!

Kim Orsini

Iron Maiden – Black Skillet