Now it wouldn't be a southern meal without a side of cornbread! In this recipe, we use cast iron to bake three different flavor variations of cornbread using buttermilk, jalapenos, fresh fruits and other delicious ingredients. Try one of these simple takes on cornbread, or mix in your own for something new! We're certain everyone in the family will have a new favorite - No matter how you slice it.
Cookware We Recommend: 10.5" Cast Iron Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves:6-8
Ingredients:
Savory Cornbread- 2 Cup corn meal
- ½ Cup lard
- 1 TSP salt
- ½ TSP baking powder
- ½ TSP baking soda
- 2 eggs
- 1½ Cup buttermilk
- Same ingredients as above, but mix these in:
- 3 jalapenos sliced
- ½ Cup cubed cheddar cheese
- Same ingredients as above, but mix these in:
- Add ½ Cup Maple syrup
- 8 Figs, sliced
- Juice and zest of 1 lemon
- 1 Cup chopped walnuts
Directions:
- Preheat oven to 425 degrees
- Heat a skillet over medium high heat with about 2 TBSP lard
- In a large mixing bow, whisk together corn meal, salt, baking powder and baking soda
- To the same bowl, add wet ingredients eggs, buttermilk and melted lard, and stir to combine. If doing the savory or sweet versions, mix those ingredients into the bowl at this point
- Add mixture into heated skillet, shake to settle the batter
- Move to 425 degree oven for 20 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean
- Once the cornbread is golden brown, remove from the oven and allow to cool 5-10 minutes before turning out onto a plate to slice and serve
