There are many recipes out there. I offer mine here, in the spirit of sharing what is foolproof for our home.

This is skillet cornbread, made in a 10 ” cast iron pan. Cast iron and cornbread are classic. The cast iron gives cornbread the famous, delicious crust we all love.

You will need: a 10″ cast iron skillet, a medium  mixing bowl, a  small mixing bowl or large glass measuring cup, measuring cups and spoons.

Start by preheating the oven to 400 degrees, making sure the rack is set to the middle.

In the medium bowl, whisk together:

1 & 1/4 cups all-purpose flour

1 & 1/4 cups corn meal

1 tablespoon baking powder

1 teaspoon sea salt

In the small bowl beat together:

1/3 cup honey

1 cup 2% milk

1/3 cup olive oil

2 large eggs

Add liquid ingredients to dry, and hand mix with a fork until it is just blended.

Add grease to skillet: 2 tablespoons of bacon grease, or suet, or butter, or olive oil. Place the skillet into the oven for a few minutes, until the fat is melted and skillet is hot.

Take the hot skillet out of the oven, and swirl the melted fat around to cover the bottom thoroughly.   Immediately add the cornbread batter to the skillet, scraping with a rubber spatula so nothing gets wasted.

Place the filled skillet back into the oven, making sure it is centered. Bake for 20-25 minutes, until a pick inserted into the center comes out clean. Allow to cool on a rack for a few minutes, cut and serve. The honey in my recipe keeps the cornbread from being dry and crumbly.

For true cornbread joy, top it while hot, with more honey, and butter.

sage