Prep 15 mins
Cook 15 mins
We love to have cornbread with our southern dishes and beans soups. Since we're now an organic family, I came up with these substitutions for an organic cornbread prepared the old-fashioned way, in an iron skillet. NOTE: I get most of the dry ingredients listed from Bob's Red Mill, as they are readily available where I shop.
- 9.85-14.78 ml organic canola oil
- 473.18 ml organic grass-fed buttermilk
- 1 large organic egg
- 414.03 ml organic cornmeal (white or yellow)
- 4.92 ml aluminum-free baking powder (Rumford)
- 4.92 ml aluminum-free baking soda
- 4.92 ml kosher sea salt, fine ground
- 0.25-0.5 ml organic turbinado sugar or 0.25-0.5 ml unbleached cane sugar
- organic butter
- raw tupelo honey (my favorite)
- organic preserves
- Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
- Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
- Stir in baking powder, baking soda, salt, and sugar.
- Pour batter into hot skillet.
- Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
- Serve with organic butter.
This is good cornbread! DH likes "sweet" cornbread, but I prefer this style. I make my recipe the same way in the cast iron skillet, but the recipe I usually use is half corn meal and half flour. We liked this one very, very much and it may become our new standard. I don't always have organic products on hand, but I do try to use as many local and/or organic products as I can. This time I used local buttermilk, eggs, and corn meal. If you've never made cornbread following this method, I highly recommend it. The crust is nice and crunchy and the center is soft and crumbly. Thanks FloridaNative for a new favorite recipe! Made for 2010 Football Pool in honor of your week 2 win!