We love cornbread! It’s a great accompaniment to spicy chili and a variety of other meals. It’s simple to prepare and great, especially if you’re low on flour.
Settlers learned different ways to use maize (ground corn) in recipes from various Indigenous tribes. They experimented with ground corn and created cornbread which is bread-like and is made without flour. This was especially helpful if grain was scarce or inaccessible.
I have modified my recipe over the years, and it does use a little flour which I found to make the cornbread a little less gritty. Northern cornbread tends to be more cake-like whereas southern cornbread is more savoury. If you’d rather, try omitting the flour and see how you enjoy this old fashioned cornbread!
Let’s get started!
Combine cornmeal, eggs, corn, oil, and sour cream/yogurt and stir well. If you’re not using corn, add water or buttermilk.
Stir well. Let sit 10 minutes. This will help the cornmeal absorb moisture so the cornbread isn’t so dry.
Add flour, salt, baking powder and soda.
Stir gently.
Melt butter or lard. I’m using bacon grease and oil. Place in a cast iron skillet and place skillet in a cold oven. Heat oven to 350F.
Once melted, remove from oven and pour batter in. Bake for 20 to 25 minutes or until golden brown.
Let cool about 10 minutes before removing from the pan. If you like, brush the top with honey.
Place on cutting board and slice.
So yummy! Sometimes I add corn and sometimes I don’t. It’s so good no matter which way you prepare it!
This cornbread goes perfect with chili! It’s one of our favourites!
Cast Iron Cornbread
1 cup cornmeal
2 eggs
1 cup cream style corn – if you are not using corn, then add 1/2 cup water or buttermilk
1/4 cup oil
1 cup sour cream or yogurt
3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine cornmeal, eggs, corn, oil, and sour cream/yogurt and stir well. Let sit 10 minutes for the cornmeal to absorb some moisture otherwise the cornbread will be dry. Add flour, baking powder and soda and salt. Stir gently. Pour into hot cast iron pan that was heated in the oven with a bit of grease. Bake at 350F for 20 to 25 minutes or until golden. Brush with honey if you like.
enjoy from Our City Homestead to yours