Now that the weather has turned cooler, I have dug out my skillet cornbread recipe! It is so PERFECT for fall meals. It is also a popular item on holiday menus.
Growing up we had cornbread from a box. Now that I am older and wiser I don't do that anymore! Just look at the label — probably lots of stuff you can’t even pronounce! (Here is the ingredients of a popular corn muffin mix — it even contains animal lard!)
This recipe is all natural ingredients full of goodness and flavor! Make sure you get stone-ground cornmeal. If you don’t have buttermilk or are substituting a non-dairy milk, place 1 tablespoon vinegar or lemon juice in liquid measuring cup and add scant 1 cup milk (or alternative) to make 1 cup. The acid is necessary to react with the baking powder in this recipe.
If you don’t have a cast iron skillet, you can use a regular baking pan, but it will not get the deep golden color that the cast iron provides. Also, the recipe calls for a 10-inch skillet, if you use a different size, the baking time will be shorter (for a bigger pan) or longer (for a smaller pan).
Hope you enjoy this recipe as much as I do! Leave me your comments, I LOVE to hear from you!!