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Jun 23, 2014

The Homestead Kitchen: Southern Skillet Cornbread




Cornbread is such a versatile southern staple.  Served with everything from field peas to butter and honey its a favorite in our home.  One of my fondest memories of visiting my southern granny's house is of having a bowl of leftover skillet cornbread and milk as a snack.  The crispy crusted sweet cornbread (my granny makes hers sweeter than the recipe I'm showing but you can up the sugar to please your tastes) soaks up the cold milk and is simply scrumptious! So here's the recipe, you can make this in a greased 8x8 pan as well but I strongly encourage you to try it in a skillet.  The crust just can't be matched otherwise.  * Newbie's note: make sure your cast iron is well seasoned or the crust will stick.


printable recipe card here


If you decide to give this a try I'd love to hear how it turned out.



this post has been shared at one (or all) of these wonderful blog hops!

8 comments:

  1. We love cornbread, and in an iron skillet is the only way to make it here in Tennessee. I don't use any sugar or eggs. Mine is hardcore Southern. ;) Have a great week!

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    1. LOL, I won't let you revoke my "southern card" for putting eggs and sugar in my cornbread. :-) Thanks again for stopping by!

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    2. Oh no, no, no I'd never do that (gasp), just relating how mine differs, which isn't necessarily better or worse. There are so many recipes for cornbread, and I say the more the merrier. :) Afterall, Southern is not just a location it's also attitude and ways of doing things. I love that you appreciate Southern ways. Have a great day!

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    3. Haha, I completely understand and hope you know I was only joking. Southern is a matter of pride to most people and I know there are many, many different ways of doing "southern". I have heard that putting flour in your cornbread almost disqualifies you from being southern but that never stopped my granny ;-) Thanks for being so encouraging and for keeping up the dialogue!

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  2. Love cornbread in these parts too and I am not southern! :) Unless growing up in "southern California" counts... Your cornbread looks delicious! I am going to have to try and get the rust off my iron skillet... tis time I became a real homesteader and started seasoning some iron... Thanks for linking up on the Art of Home-Making Mondays! Have a wonderful week!

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    1. I'd say there's no such thing as a non-real homesteader, we're all in this thing called life for a purpose and living with purpose is the foundation of homesteading in my mind. Thanks again JES, I truly appreciate your taking the time to stop by and leave your thoughts.

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  3. We use our cast iron skillet to make gluten-free cornbread. It may not be traditional, but we have to tweak standard recipes here so that everyone can enjoy them. Yours looks yummy!

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    1. Nothing quite like cornbread from a skillet right? Thanks so much for stopping by!

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