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As seen on Extreme Cheapskates!
The BEST cornbread in the world is made in a cast iron skillet. It makes all the difference in the world. We try to make this a few times a week and there is never any left over. We eat it all. It is great with meals and we often eat it as a snack.
Perfect cast iron skillet cornbread
Cast Iron Skillet Corn Bread
1 1/2 c. buttermilk 1 c. cornmeal
1 c. flour 1/2 c. sugar
1/4 c. butter 4 tsp. baking powder
1 T. oil 1 tsp. baking soda
3/4 tsp. salt 2 eggs
Preheat the oven to 425 degrees. Place your 9" cast iron skillet in the oven to warm it up. It is important that the skillet is nice and warm first so that the cornbread cooks evenly.
In a small bowl, mix together the buttermilk and cornmeal. Let it soak for 10 minutes.
In another bowl, sift the flour and stir in the sugar, baking powder, baking soda and salt. Beat in the cornmeal mixture, eggs, and butter. Stir until you have a smooth batter.
Remove the skillet from the oven (careful it will be hot) and pour the oil into the skillet and make sure it is coated well. Pour off the excess. Now, pour the batter into the cast iron skillet.
The cornbread batter in the cast iron skillet.
Bake for 18-20 minutes. It is done when a toothpick is inserted and comes out clean.